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overhead image of death by chocolate cake on a wooden board

Flourless Chocolate Cake

Annie
This low carb flourless 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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine Keto
Servings 11 slices
Calories 226 kcal

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 is calculated with monkfruit sweetener and sugar free chocolate. Each slice is 5.8 net carbs.

Nutrition

Serving: 1sliceCalories: 226kcalCarbohydrates: 14.5gProtein: 5.3gFat: 20.5gCholesterol: 124mgSodium: 226mgFiber: 8.7gSugar: 0.4g
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