I have many Flourless Chocolate Cake recipes in my repertoire and each holds a special place in my heart – and each has their uses. A richer one might be served after a light meal, while a lighter one might be offered after a rich meal. You get the drift.
Chocolate Cakes Can Be Low FODMAP
As we expand our offerings here at FODMAP Everyday® you will eventually see several versions, most likely, but for now check out our Heart of Gold Flourless Chocolate Cake for an especially rich one – and it can be made in a round pan so you do not have to wait for Valentine’s Day! This Flour Chocolate Cake below here is a tad less rich and bit more like a cake, while that other one is more like a giant truffle! But this is still a far cry from, say, a chocolate butter cake. It needs no embellishment, although we are partial to a dollop of unsweetened whipped cream and/or a few raspberries.
Spring Fêtes: Passover & Easter
This cake is, as the title suggests, flourless and is a great choice for a Passover or Easter dessert. And if you happen to need a gluten-free cake, this is a great option, as well. If you are looking for a different chocolate dessert for Passover, try our Chocolate Macaroons.
How to Choose the Right Chocolate
This recipe was developed with a dark chocolate with 60% cacao mass. That’s the percentage number you will often (and hopefully) see on a chocolate label. It is referencing the actual amount of cacao (from the cacao tree) that is in that formulation. The remaining percentage points are made up of cacao butter, sugar and perhaps some vanilla and/or lecithin. Your label really shouldn’t have any other ingredients. For this recipe I used a 60% Callebaut chocolate. You could try chocolates that fall within the 55% to 65% range but anything outside of this range will affect the flavor and really affect the texture – negatively. The cake will go from a lovely creamy texture to drier and crumbly
Do Not Use Chocolate Chips!
Chocolate that you can purchase in bulk and/or in discs that are designed for melting are what you want for this recipe – and for any recipe that requires melting the chocolate. Even brownies. Do. Not. Use chocolate chips/morsels for these recipes. Yeah, I know they are easy to find and maybe you have done it before but trust me on this one. Think about what happens when you make chocolate chip cookies. The chips don’t melt, do they? That’s because they are formulated to hold their shape – and they do so, very well. You will not get the nice smooth viscosity that you need out of these upon melting. For discs that are formulated for melting you can check out Cacao Barry Mi-Amère (58%) Pistoles (Discs) or their Force Noir (50%) – see below recipe for shopping options. Buying them online in bulk ends up being an economical way to go if you like to bake with chocolate.
Enjoy Your Chocolate In Moderation
As with all potentially high FODMAP foods we need to be wary of amounts. Dark chocolate is deemed low FODMAP in 1 ounce/30 g portions, per the Monash University Smartphone App. We have used 8 ounces (225 g) in this recipe, and while you might think that the cake would serve 8, we are telling you, that is a huge piece for such a rich cake! Also, there is added sugar to take into account. Our servings size of 12 to 14 is plenty generous, as you will see.
Flourless Chocolate Cake
This Flourless Chocolate Cake is gluten-free and perfect for Passover, Easter or anytime of year.
Los FODMAP Serving Size Info: Makes 1, 9-inch(23 cm) cake; 14 slices; serving size 1 slice
- 2 tablespoons sifted Dutch-processed cocoa, divided
- 9 ounces (255 g) 60% dark chocolate, finely chopped
- 1/2 cup (113 g) unsalted butter, at room temperature, cut into pieces
- 1/2 cup (99 g) plus 2 tablespoons sugar, separated
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant espresso powder
- Pinch of salt
- 5 large eggs, at room temperature, separated
- 1/4 teaspoon cream of tartar
Position rack in middle of oven. Preheat oven to 350°F/180°C. Coat the inside of a 9-inch (23 cm) springform pan with nonstick spray and dust with 1 tablespoon of the cocoa. Tap out any excess cocoa and set prepared pan aside.
Melt the chocolate and butter together in the top of a double boiler or microwave, with gentle heat, until about three-quarters of the way melted. Remove from heat and gently stir until completely melted and combined and smooth. Whisk in 1/2 cup (99 g) sugar, vanilla, espresso powder, pinch of salt and remaining cocoa powder. Set aside until just warm to the touch in a large bowl (if it isn’t already).
Whisk egg yolks into butter/chocolate mixture until combined. Beat egg whites with an electric mixer on high speed in a clean, grease-free bowl until frothy. Add cream of tartar and continue beating until soft peaks form; gradually add 2 tablespoons of sugar and keep beating until stiff, but not dry, peaks form. Fold about one-quarter of the egg whites into the butter/chocolate mixture to begin to lighten it, then fold in remaining whites until batter is a uniform chocolaty color. Scrape batter into prepared pan.
Bake for about 20 to 30 minutes or until a toothpick shows many moist crumbs (more than you would usually see with a layer cake). The top of the cake will swell and most likely sport a crackly top crust, which is expected. Place on rack to cool for 10 minutes. Run a thin icing spatula around the outer edge of the cake, then release springform ring and remove. Cool cake completely. Serve in small slices, with a small dollop of unsweetened whipped cream or a few raspberries, if you like. Cake can be stored at room temperature overnight. You can refrigerate the cake for a couple of days and bring to room temperature before serving, but the texture will not be as delicate.
- When I begin to fold the meringue (whipped whites) into the batter I like to use a folding action, but use a whisk to perform the action . This preserves the air in the whites and the lightness of the batter. Then, I finish folding them in with a large, broad silicone spatula.