FLOURLESS CHOCOLATE CAKE | easy, gluten-free, paleo and keto friendly

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder is lower in calories, while milk chocolate is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

Fill a pot with about two inches of water to create a double boiler.

Separate 6 eggs and bring them to room temperature.

Measure 8 ounces of semi-sweet chocolate chips and place them in a large bowl.

Add 6 tablespoons of butter to the chocolate chips in the bowl.

Transfer the bowl to the pot of simmering water to melt the chocolate and butter, ensuring the water doesn't touch the bowl.

Once melted and smooth, remove the chocolate from heat and let it cool to room temperature.

Preheat your oven to 300°F (150°C).

Grease the inside of a 9-inch springform pan with butter, making sure to grease all the way to the top.

Add the room-temperature egg whites to a stand mixer and beat until soft to medium peaks form.

Gradually add 1/2 cup of coconut sugar to the egg whites, about a tablespoon at a time, until fully incorporated.

Add the egg yolks to the cooled chocolate and stir to combine.

Add 1/2 teaspoon of espresso powder to the chocolate mixture and stir.

Add one third of the beaten egg whites to the chocolate and stir to lighten the mixture.

Gently fold in the remaining egg whites into the chocolate batter until combined, leaving a few streaks if necessary.

Pour the batter into the prepared springform pan.

Bake for 40 to 45 minutes until the cake is risen and set at the top.

Allow the cake to cool, noting it will deflate and may crack as it cools.

Serve with powdered sugar, cacao powder, or coconut whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens