This low carb Death by Chocolate Cake seems too good to be true with its rich, fudgy texture. All you need is about 30 minutes and our step-by-step instructions!
This chocolate cake recipe is a chocolate lover’s dream! It is a flourless cake which creates a moist, fudgy texture. My favorite part is the rich chocolate flavor!
Once you have your ingredients assembled, you will only need 10 minutes to prep this recipe. This is a decadent cake that looks and tastes incredible, but you won’t have to spend all day in the kitchen!
Why You’ll Love This Recipe
- Impressive Presentation. This is a great cake to serve at a party because it looks just as good as it tastes! Your guests don’t have to know it only took about 30 minutes.
- Deceptively Low Carb. This dark chocolate cake looks too good to be true but it isn’t! You can enjoy this cake guilt-free even if you’re on a low carb or keto diet.
- Incredible Texture. This flourless cake creates a wonderfully rich, fudgy texture.
Ingredients Overview
As always, this is a quick overview of the ingredients needed for this cake. For the complete, printable recipe scroll to the recipe card below.
- Butter: I used salted butter when making this recipe. If you only have unsalted butter available, you will want to add an extra pinch of salt to the recipe or sprinkle with flake sea salt when serving.
- Dark Chocolate: a high quality dark chocolate really makes a difference
- Large Eggs: you will be separating the yolks from the egg whites for this recipe
- Baking Ingredients: Monkfruit sweetener, cocoa powder, espresso powder, vanilla extra, and salt
- Topping Ingredients: semi-sweet chocolate chips, heavy cream, strawberries or raspberries (optional), and freshly whipped cream (optional)
How to Make Flourless Chocolate Cake
This impressive low carb chocolate cake is surprising easy! Here’s a step-by-step guide to make this delicious flourless cake!
Melt the chocolate
Preheat the oven to 350 degrees F. Line a 9-inch spring form pan with parchment paper, or butter the pan very well and set aside. Then in a microwave bowl or small saucepan, melt the butter completely. Stir in the chopped chocolate until melted. Set aside and allow it to cool.
Beat the egg whites
Beat the egg whites with an electric mixer fitted with a whisk attachment. Beat the eggs until they have doubled in volume, slowly pour the sweetener into the egg whites, and continue beating until stiff peaks form. Set aside.
Add the dry ingredients
Check the chocolate and butter mixture and ensure it has cooled enough to stir the eggs without cooking. Slowly stir in each egg yolk, whisking as you go. Fold in the cocoa powder, espresso powder, salt, and vanilla extract.
Combine the chocolate and egg whites
Now, turn the electric mixer back on low and stir the stiffened egg whites as you pour in the melted chocolate mixture. When the chocolate and egg whites have been combined, stop the mixer. **Do not overmix and deflate the egg whites**
Bake
Next, pour the cake batter into the prepared springform pan and bake for 25-30 minutes. The cake is done when it has risen, a thin crust has formed on top, and the edges have begun to pull away from the side of the pan. The middle of the cake will still have a bit of wiggle. Be sure to allow the cake to cool completely before adding the topping.
Make the chocolate ganache
To make the topping, place the chopped chocolate in a heat-proof bowl, and set aside. Then heat the heavy whipping cream in a saucepan or in a microwave-safe bowl until it is piping hot. Carefully pour it over the chocolate and cover. Allow it to sit for two minutes to melt the chocolate. Stir the chocolate until it is completely smooth, and carefully pour it over the cake. Chill until the ganache has set. Then top with fresh berries and whipped cream if desired.
Flourless Chocolate Cake
Ingredients
For the Cake
- 8 tablespoons salted butter
- 8 ounces good quality dark chocolate finely chopped
- 5 large eggs separated
- 3/4 cup granular sweetener
- 3 tablespoons cocoa powder
- 1 tablespoon espresso powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
For the Topping
- 1 cup semi-sweet chocolate chips finely chopped
- ½ cup heavy whipping cream
- Berries such as strawberries and raspberries optional
- Freshly whipped cream optional
Instructions
Cake Directions
- Preheat the oven to 350 degrees F. Line a 9-inch spring form pan with parchment paper, or butter the pan very well and set aside.
- In a microwave bowl or small saucepan, melt the butter completely. Stir in the chopped chocolate until melted. Set aside and allow it to cool.
- Beat the egg whites with an electric mixer fitted with a whisk attachment. Beat the eggs until they have doubled in volume, slowly pour the sweetener into the egg whites, and continue beating until stiff peaks form. Set aside.
- Now check the chocolate and butter mixture and ensure it has cooled enough to stir the eggs without cooking. Slowly stir in each egg yolk, whisking as you go. Fold in the cocoa powder, espresso powder, salt, and vanilla extract.
- Next, turn the electric mixer back on low and stir the stiffened egg whites as you pour in the melted chocolate mixture. When the chocolate and egg whites have been combined, stop the mixer. **Do not overmix and deflate the egg whites**
- Pour the mix into the prepared springform pan. Then bake for 25-30 minutes. The cake is done when it has risen, a thin crust has formed on top, and the edges have begun to pull away from the side of the pan. The middle of the cake will still have a bit of wiggle.
- Allow the cake to cool completely before adding the topping.
Topping Directions
- Place the chopped chocolate in a heat-proof bowl, and set aside.
- Heat the heavy whipping cream in a saucepan or in a microwave-safe bowl until it is piping hot. Carefully pour it over the chocolate and cover. Allow it to sit for two minutes to melt the chocolate. Stir the chocolate until it is completely smooth, and carefully pour it over the cake. Chill until the ganache has set.
- Top with fresh berries and whipped cream if desired.
Video
Notes
Nutrition
Tips and Tricks
- This cake’s texture is at its best when served at room temperature.
- This is a recipe where using good quality ingredients makes a noticeable difference. This is especially true for the chocolate ingredients.
- Be sure to line your pan with parchment paper, or butter the pan very well so it does not stick.
- Remember, there will be some wiggle in the middle of the cake. You do not want to overcook or it will have a dry, crumbly texture.
Death by Chocolate Cake FAQs
Yes, this recipe is gluten free when prepared as described.
Yes, that is typical of a flourless cake. As it cools, it will fall creating its incredible fudgy texture.
It should be relatively easily to know when the cake is done. The cake will have risen nicely. The top will be set and have an almost glossy appearance with cracks (somewhat similar to brownies). The edges will also have set and begun to pull away from the side of the pan. The center of the cake should still have a little wiggle.
