Flourless chocolate cake
Filled with chocolate flavor and perfectly fudgy, this flourless chocolate cake is a great treat for any occasion. I love having a flourless chocolate cake for Passover celebrations, but it's really great for any group gathering. It comes together easily, and in addition to its delicious taste it also looks beautiful.
Where I was able to, I wanted to make this recipe as simple as possible. I opted for using chocolate chips so I didn't need to chop any chocolate, though chopped semisweet chocolate will also be great and lead to just a slightly looser cake batter. I used my favorite Guittard semisweet chocolate chips and they were perfect. Since chocolate is really the star of the show in this recipe, for cocoa powder I used Valrhona's dutch processed cocoa powder because I think it gives the perfect deep chocolate flavor.
Growing up, a family friend used to bring a flourless chocolate cake to Passover dinner every year. I loved it so much that she started baking and bringing it all year round to family gatherings. Aside from the deep chocolate flavor, there was something about the texture of the cake that I just loved. I found out years later that it was almond flour so I knew I had to use it in my recipe too!
I found using a hand mixer to be best for this recipe. I love my stand mixer, but since we really only need it for the egg whites, I liked using my hand mixer for a bit more control getting to what I'll call "almost" stiff peaks. You'll know your egg whites are whipped enough when you pick your mixer out of the eggs and the "peaks" or points left behind stick almost straight up. This recipe isn't very finicky, so as long as it's close to stiff peaks you are in good shape - no need to stress on this step as much as you might need to in other recipes!
There are so many ways you can top this cake, but I went with a combination of cocoa powder and powdered sugar. You could opt for just one or the other, or even go a completely different route with a chocolate ganache, a fruit topping or some whipped cream! This part is completely baker's choice.
A last note, since I think this dessert is especially perfect for passover. If you're strictly kosher or want to make this cake completely kosher for Passover, you can swap in margarine or a dairy free butter for the unsalted butter, and then use a dairy free chocolate and you will be all set for the holiday. For those who don't celebrate Passover and want to learn more, you can read about the holiday here or of course we always have the Passover episode of the Rugrats!
1 stick (8 tablespoons, 1/2 cup) unsalted butter 113g
1 1/3 cup (8 oz) semisweet chocolate chips or chopped chocolate
4 large eggs, separated
3/4 cup granulated sugar 144g
2/3 cup almond flour 74g
1/3 cocoa powder 35g
1/2 teaspoon salt
1 tablespoon powdered sugar (for topping)
1 teaspoon cocoa powder (for topping)
Total time: About 2-3 hours including chill time
Prep time: About 20 minutes
Bake time: 19-22 minutes
Chill time: 1-2 hours
Servings: 10-12 slices
9 inch cake pan with removable sides (you can also use a standard cake pan lined with parchment, and freeze prior to removing from the pan)
Hand mixer or stand mixer with paddle attachment
Spatula and whisk
Mesh strainer or sifter
Small, medium, and large bowls
Preheat your oven to 350 degrees.
First, melt your chocolate and butter together in a small bowl. I did this in the microwave in small intervals first with my chocolate chips, then adding in cubed butter part way through - pausing often to stir until smooth. This can also be done on your stovetop. Set aside to cool.
Separate your four eggs, putting your egg whites into a medium bowl (or bowl for your stand mixer if not using a hand mixer) and your egg yolks into a large bowl.
Whip your egg whites to nearly stiff peaks and set aside.
Into your large bowl with your egg yolks, add your granulated sugar. Use a whisk or fork to combine until thickened and slightly frothy. At first it may seem like a paste texture, keep going until you get a wetter texture.
Pour your butter and melted chocolate mixture into your egg yolks and sugar, using your whisk or fork to fully combine.
Next, add your dry ingredients - almond flour, cocoa powder, and salt - to your large bowl. Use a spatula at this point to fully combine until your mixture is a consistent color throughout.
Finally, fold in your egg whites in 2-3 rounds. You want to do this carefully so take your time. Continue to fold until you no longer see egg white and then add your next portion.
Once your batter is ready, grease your cake pan with some additional butter and pour in your cake batter. Use a spoon or a flat tool, like an offset spatula, to carefully smooth out your cake batter to the edges.
Bake at 350 degrees for about 19-22 minutes. Your cake is done once the center has slightly puffed up and when you shake the pan and it still jiggles in the center just a little bit - there should also still be a little give in the center of your cake if you press in. Remove your cake from the oven and allow it to cool for about 10 minutes before removing the sides of your pan. Then, leave it to cool for an hour or two.
Once your cake is mostly cool to the touch, in a small dish whisk to combine your powdered sugar and cocoa powder. Add into a mesh strainer or sifter and dust the topping of your cake however you'd like.
Slice and enjoy!
Guidance for storage. This cake tastes incredible when enjoyed right away or the same day, but can also be stored in the fridge or freezer. If you want to serve it a day or two after you bake it, I recommend leaving the cake unsliced and covered in the fridge and then adding the powdered sugar and cocoa powder topping right before serving. You can either freeze the full cake or you can wrap slices - as long as it's in an airtight container. This cake tastes great truly at any temperature, so it's completely up to your preference for how you enjoy. My favorite is the day of at room temperature, but it also tastes delicious cold.
Carb and serving info:
Carbs for full recipe: 346
Carbs per serving (1 of 12): 29
Carbs per serving (1 of 10): 35
Carbs from topping: 9
Carbs from chocolate: 153
Carbs from cake only (no topping): 337
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.