Flourless Chocolate Cake

Course: Dessert

Cuisine: American

Keyword: flourless chocolate cake

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 192kcal

Author: Megan Gilmore

This flourless chocolate cake is made with 5 simple ingredients and is naturally gluten-free! It's rich and fudgy, and reminds me of a cross between brownies and fudge.

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Ingredients

4 ounces dark chocolate chips (72% cacao content)
1/2 cup salted butter (see notes for variations)
1 cup coconut sugar (or other granulated sugar)
1/4 cup cacao powder
4 large eggs

Instructions

Preheat the oven to 375ºF and grease an 8" springform pan with cooking spray.
In a heatproof bowl, melt the chocolate chips and butter together, stirring until completely smooth. (You can use a double-boiler for this, or the microwave in 30-second intervals.) Set it aside to cool slightly.
In a large bowl, combine the coconut sugar, eggs, and cacao powder. Stir until smooth, then add in the cooled chocolate. (Make sure it's not too hot, so it doesn't start to cook the eggs.) Mix until smooth.
Pour the chocolate batter into the greased pan and then bake at 375ºF until the center looks firm, about 20 to 22 minutes.
Allow the cake to cool in the pan completely. You can speed the process by placing it in the fridge to cool, if you need to serve it in under 2 hours. You can make this cake up to 2 days in advance and store it tightly covered in the fridge until you're ready to serve. I recommend bringing it to room temperature on the counter for at least 1 hour for the best flavor. Serve with shaved chocolate on top, for a pretty presentation, or a sprinkle of cacao powder or powdered sugar, if you prefer. You can also freeze this cake, tightly covered, for up to 3 months.

Notes

Nutrition information is for 1 of 12 slices. This information is automatically calculated, and is just an estimate, not a guarantee.

For a lower-fat cake, swap half of the butter for pumpkin puree instead. You can't taste the difference at all!

For a dairy-free cake, use coconut oil instead of butter. I recommend using only a 1/3 cup of coconut oil in that case. Or, use a 1/4 cup oil + a 1/4 cup pumpkin puree, for a lower fat option.

For an egg-free cake, check out my Vegan Chocolate Tart, instead.

Prefer a cake made with NO refined sugar? Try this other variation:

Ingredients:

4 oz. unsweetened baking chocolate
1/4 cup melted coconut oil
1/4 cup pumpkin puree
1/4 cup cacao powder
3/4 cup honey
4 eggs

Melt the baking chocolate with the coconut oil, then set it aside to cool slightly. In a large bowl, combine the pumpkin puree, cacao powder, honey, and eggs, and stir well. Add the cooled melted chocolate mixture, and mix again. Pour into a greased 8-inch springform pan and bake at 375ºF for 20 to 22 minutes, or until the center is firm. Cool completely, then slice and serve.

Nutrition