Flourless Chocolate Cake

5 from 1 vote

This is a rich and decadent flourless chocolate cake with a dense and truffle like texture. Feel free to use different extracts to vary the flavor profile. I like to serve this with a bit of lightly sweetened whipped cream, coconut cream, or crème fraîche.

Course Dessert

Cuisine American

Keyword american, cake, Chocolate, Christmas, dairy-free, dessert, Easter, holiday, New Year's, nightshade-free, nut-free, Valentine's Day, vegetarian

Prep Time 25

Cook Time 25

Total Time 50

Servings

Calories 273kcal

Author Jenny Ross

Ingredients

6 ounces unsweetened chocolate chopped
1/2 pound butter or butter flavored coconut oil for dairy-free, cut into small pieces
1/3 cup heavy cream or coconut cream for dairy-free
2 teaspoons stevia glycerite
1 teaspoon vanilla extract
1 teaspoon coffee extract optional, enhances chocolate flavor
8 eggs cold

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Instructions

Line the bottom of an 8-inch springform pan with parchment paper. Grease the parchment lined bottom and sides of the pan well with butter. Wrap the bottom and sides of the pan with foil and set into a deep rimmed baking sheet or roasting pan. Bring a full kettle of water to a boil. Preheat the oven to 325ºF.
Combine the chocolate, butter, cream, and stevia in a bowl set over a pot of simmering water. Be sure that the bottom of the bowl does not touch the water. Stir occasionally until melted and smooth. Stir in the vanilla and coffee extracts. Set aside while you prepare the eggs.
In a large bowl, whisk the eggs on medium speed with a handheld or stand mixer until they have doubled in volume, about 5 minutes.
Whisk 1/3 of the egg mixture into the chocolate to lighten it. Then, using a spatula, fold half the remaining eggs until no white streaks remain. Finally, gently fold in the last of the eggs until completely combined.
Transfer the batter to the prepared pan, pouring it in as close to the pan as possible to prevent losing much air from the batter. Use a spatula to make the surface of the batter even. Move the whole cake pan set into a roasting pan into the oven and fill the roasting pan with boiling water from the kettle half way up the side of the springform pan. Bake at 325ºF, until the cake is risen slightly and measures 135ºF when tested at it’s center, 20-24 minutes. Do not overcook this or the cake will dry out. The middle should still have a wobble when it is done as it will set up more once rested and fully chilled.
Remove the cake from the oven and transfer to a cooling rack. Let cool to room temperature, then cover and refrigerate overnight and up to 5 days. To serve, remove the springform pan side and invert the cake onto a serving plate. Peel the parchment paper off Decorate with powdered monk fruit, cocoa powder, and melted chocolate, if desired.

Notes

You can freeze the cake for up to one month.

Nutrition