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Flourless Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 9 reviews
  • Author: Lora
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Flourless Chocolate Cake is a rich and decadent dessert that is naturally gluten-free and perfect for chocolate lovers. Made without any flour, it combines dark chocolate, coconut oil, peanut butter, and eggs to create a moist and fudgy texture. Topped with a smooth chocolate glaze and optional fresh berries or shaved chocolate, this cake is an indulgent treat that is both simple to prepare and impressive for any occasion.

Ingredients

Cake

  • 6 ounces dark chocolate (70% cocoa, chopped)
  • 1/4 cup coconut oil
  • 1/4 cup peanut butter
  • 1/2 cup cane or coconut sugar
  • 2 teaspoons pure vanilla extract
  • 4 large eggs (at room temperature and beaten)
  • 1/4 cup unsweetened cocoa powder
  • Pinch of sea salt

Glaze

  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup powdered sugar
  • 1/3 cup milk of choice

Instructions

  1. Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Chop the dark chocolate into small pieces and line the bottom and sides of an 8-inch round cake pan with parchment paper to prevent sticking.
  2. Melt Chocolate Mixture: In a heatproof bowl, melt together the chopped dark chocolate, coconut oil, and peanut butter over a double boiler or in short bursts in the microwave. Stir until the mixture is smooth and fully combined.
  3. Add Sugar and Vanilla: While the chocolate mixture is still warm, mix in the cane or coconut sugar and pure vanilla extract. Stir constantly until the sugar begins to dissolve, ensuring a smooth batter.
  4. Incorporate Eggs: Gradually whisk in the beaten eggs into the chocolate mixture using a hand whisk. Ensure they are fully combined to create a homogeneous batter.
  5. Add Cocoa and Salt: Sift the unsweetened cocoa powder and add a pinch of sea salt over the batter. Fold gently with a spatula until these ingredients are fully incorporated without deflating the mixture.
  6. Transfer to Pan: Pour the prepared batter into the lined cake pan and smooth the top evenly.
  7. Bake: Bake the cake in the preheated oven for 20 to 25 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter. The center should be just set.
  8. Cool Cake: Let the cake cool completely in the pan on a wire rack. Do not remove the cake from the pan yet to maintain its shape for glazing.
  9. Prepare Glaze: In a jug or bowl, whisk together the unsweetened cocoa powder, powdered sugar, and milk of choice until smooth and glossy.
  10. Glaze the Cake: Pour the prepared glaze evenly over the cooled cake, allowing it to cover the top completely.
  11. Chill: Refrigerate the glazed cake for at least 1 hour to set the glaze properly before slicing.
  12. Serve and Decorate: Optionally, decorate the cake with fresh berries or shaved chocolate before serving for an extra touch of elegance and flavor.

Notes

  • Ensure eggs are at room temperature for better incorporation and texture.
  • Use high-quality dark chocolate for best flavor and texture.
  • The cake will be fudgy and moist; avoid overbaking to prevent dryness.
  • You can substitute peanut butter with almond or cashew butter for variation.
  • Milk of choice for glaze can be dairy or plant-based, depending on dietary preference.
  • Store the cake refrigerated and consume within 3-4 days for optimal freshness.
  • To make this cake vegan, substitute eggs with flaxseed or chia egg alternatives, though texture will slightly change.

Find it online: https://meallora.com/flourless-chocolate-cake-recipe/