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flourless chocolate cake on a white plate with fresh raspberries

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

Course: Dessert
Cuisine: American, Jewish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 14 servings
Calories: 122 kcal
Author: Dédé Wilson

Ingredients:

  • 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

Preparation:

  1. 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.
  2. 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).
  3. 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.
  4. 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.

Tips

  • 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.

 

                         

Nutrition Facts
Flourless Chocolate Cake
Amount Per Serving
Calories 122 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Cholesterol 75mg25%
Sodium 29mg1%
Potassium 37mg1%
Carbohydrates 9g3%
Sugar 9g10%
Protein 3g6%
Vitamin A 110IU2%
Calcium 11mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.