# Flourless Chocolate Cake

Flourless Chocolate Cake takes 1 hr 5 min (20 min prep, 45 min cooking) and serves 12.

Recipe by downshiftology.com · original: https://downshiftology.com/recipes/flourless-chocolate-cake/  
Cuisine: French · Dish: Desserts & baking  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/flourless-chocolate-cake-recipe (with step-by-step Cook Mode)

This flourless chocolate cake is a deliciously elegant yet easy to make chocolate dessert that’s sure to impress guests. Watch the video below to see how quickly it comes together!

## Ingredients (serves 12)

- 8 ounces semisweet chocolate chips
- 6 tablespoons butter (or coconut oil)
- 6 large eggs (egg whites and yolks separated (room temperature))
- ½ cup coconut sugar
- ½ tsp espresso powder
- optional cacao powder, for dusting

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- semisweet chocolate chips

## Steps

1. Preheat your oven to 300°F (150°C)
2. Butter the bottom and sides of a 9-inch springform pan
3. Line the bottom of the springform pan with parchment paper on top of the butter, for easy removal
4. Add the chocolate and butter to a large glass bowl and melt over a double-boiler (or in the microwave in 20-second increments), stirring until fully melted
5. Remove the bowl from the double-boiler (or microwave) and let cool to room temperature
6. While the chocolate is cooling, add the egg whites to a large bowl and beat on medium-high until soft peaks form
7. Slowly add the coconut sugar while beating, about one tablespoon at a time, until fully incorporated, then set aside
8. To the melted and now room-temperature chocolate, add the egg yolks and espresso powder and stir together, making sure the chocolate is cooled to room temperature so the eggs don't scramble
9. Add ⅓ of the egg whites to the chocolate, then stir to combine and lighten the chocolate mixture
10. Gently fold in the remaining egg whites, trying not to deflate the mixture too much
11. Pour the batter into the springform pan and bake
12. The cake will rise to the top of the springform pan while baking but will deflate once cooled
13. Let the cake cool completely, then remove from the springform pan
14. Dust with cacao powder before serving

## Good to know

### Swaps

- No espresso powder? Use ½ tsp instant coffee granules instead.
- No coconut sugar? Substitute ½ cup granulated sugar in the same amount.

### Making it ahead

The cake can be baked up to 2 days ahead and kept covered in the fridge until ready to dust and serve.

## Nutrition (per serving, 1 serving, as published by downshiftology.com)

- Calories: 213 kcal
- Protein: 4 g
- Carbohydrates: 16 g
- Sugar: 11 g
- Fiber: 2 g
- Fat: 15 g
- Saturated fat: 8 g
- Unsaturated fat: 5 g
- Trans fat: 0.3 g
- Cholesterol: 98 mg
- Sodium: 91 mg