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low FODMAP 3 Ingredient flourless chocolate cake

Low FODMAP 3-Ingredient Flourless Chocolate Cake

This recipe for Low FODMAP 3-Ingredient Flourless Chocolate Cake has a Halloween Mummy variation that we encourage you to try!

Low FODMAP Serving Size Info: Makes 1, 8-inch (20 cm) cake; 25 slices; 1 slice per serving

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Makes: 25 servings
Calories: 229 kcal
Author: Dédé Wilson

Ingredients:

Cake:

  • 6 large eggs, at room temperature
  • 1 pound (455 g) semisweet chocolate (50% to 60% cacao mass), finely chopped
  • 1 cup (2 sticks; 226 g) unsalted butter, at room temperature, cut into pieces

Mummy Decoration (optional):

Preparation:

  1. For the Cake: Preheat the oven to 375°F/190°C. Coat the inside of one 8-inch by 2-inch deep (20 cm x 5 cm) round cake pan with nonstick spray, line bottom with parchment, then spray parchment.

  2. Place the whole eggs, in their shells, in a bowl filled with hot tap water for 5 minutes. Warming the eggs ensures maximum volume when they are whipped.
  3. Place the chocolate and butter in a large heatproof bowl and set over a pot of simmering water or microwave until chocolate is three-quarters of the way melted. Remove from heat source and whisk gently every now and then for a few minutes until chocolate is completely melted and mixture is smooth.
  4. Meanwhile, crack whole eggs into bowl and beat with mixer on high speed until tripled in volume, pale yellow and thick enough to hold a very soft peak.
  5. Add about 1/4 of the egg mixture to the cooled chocolate. Gently combine by hand, using a whisk. It’s OK if streaks of egg remain. Add remaining eggs and fold in, first using the whisk, then finishing with a large silicone spatula. The batter will deflate a bit, but try to retain as much volume as possible. The mixture will look like chocolate mousse. Scrape batter into pan and level with a small offset spatula.
  6. Place the pan in a large roasting pan filled with 1-inch (2.5 cm) of hot water. Bake for about 12 to 15 minutes. The surface will look dull. If you tilt the pan slightly, the edges will come away from the sides of the pan. Both of those visuals are important and the only way to really tell that it is done. It will still be very soft, like a pudding. Don’t fret. Remove pan from water and cool pan completely on rack. Wrap with plastic wrap and refrigerate overnight. (Cake may be frozen at this point up to 1 week; defrost in refrigerator overnight before continuing).

  7. For Unmolding: Unwrap pan, flip it over (the cake will not fall out) and allow hot tap water to run all over the bottom of the pan. The warmth from the water should loosen the cake from the sides and bottom of the pan. Warm an icing spatula under hot water and blot dry. Run the spatula around the sides of the cake. Apply pressure out towards the pan, not in towards the cake, or you might accidentally shave off some of the cake’s side. Flip the cake over and firmly shake and wiggle the pan back and forth; you are trying to get the cake to release its surface tension with the pan. The cake should slip out. If it doesn’t, repeat the warm water and jiggling steps. Gently lift off the pan completely. Peel off the parchment. Cake is ready to serve or decorate with Mummy “wrappings”, if desired.
  8. For the Mummy Décor: Place mummy décor on cake within 4 hours of serving, for best results. Place marshmallows in a microwave safe bowl and heat on high for about 1 minute, check, and only microwave as long as it takes for the marshmallows to puff up a bit and are heated through. Remove from microwave and stir well to make sure all the little marshmallows are melted. Set aside for a few minutes until cool enough to handle. Meanwhile, set cake on serving platter.
  9. Spritz your fingers and hands with nonstick spray. Carefully lift up a small amount of marshmallow with your fingertips (about 1 tablespoon’s worth) and using both hands, slowly stretch the marshmallow out into strands that are longer than the diameter of the cake and begin to drape around the cake, using the image for inspiration and guidance. The strings should go pretty much left to right, with some angles here and there, as shown, leaving a space for the eyes to peek out. This is gonna be sticky and messy. It helps if you have a helper holding scissors that you have spritzed with non-stick spray. They can cut the ends of the marshmallow strands as you stretch them and lay them on the cake. Simply press the ends of the marshmallow strands against the sides of the cake; they will stick. Place eyes as desired. Leave at room temperature and serve within 4 hours.

Tips

  • If you are making the Mummy version - GO FOR IT! It looks complicated in print, but as you are following along, with your fingers in the marshmallow, it will all make sense. Promise! You can do it!
Nutrition Facts
Low FODMAP 3-Ingredient Flourless Chocolate Cake
Amount Per Serving
Calories 229 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g5%
Sodium 30mg1%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.