Flourless Dark Chocolate Lover’s Cake Recipe

Staff Writer
Flourless Dark Chocolate Lover’s Cake Recipe

Flourless Dark Chocolate Lover’s Cake

Here’s an easy chocolate cake recipe with only five ingredients — five very, very good ingredients.

For a little twist, sprinkle a little cinnamon or espresso powder and powdered sugar on top of this chocolate cake instead of whipped cream, or infuse the whipped cream with mint, coffee, or berry jam. — Will Budiaman

10
Servings
289
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 cup unsalted butter, plus more for the baking pan
  • 6.6 ounces dark chocolate, preferably Dove, chopped roughly
  • 5 eggs
  • 3/4 cups plus 2 tablespoons 70-percent (or greater) dark cocoa powder
  • 1 cup whipping cream

Directions

Preheat the oven to 375 degrees.

Butter a 9-inch round baking pan and line with parchment paper.

Place the chocolate in a bowl over a pan of simmering water over medium-low heat, making sure the bowl does not directly touch the water. Add the butter and melt until smooth. Meanwhile, in a bowl, whisk the eggs until slightly frothy.

Remove the chocolate-butter mixture from heat and whisk in the eggs. Using a rubber spatula, fold in 3/4 cup of the cocoa powder until just incorporated and pour into the baking pan. Bake until a crust forms on top of the cake, about 25-30 minutes.

Combine the cream and remaining cocoa powder in a large bowl and refrigerate. Remove the cake from the oven and let cool for at least 10 minutes before turning upside down onto a serving plate. Remove the parchment paper if stuck. Whip the cream and cocoa powder in chilled bowl until just stiff peaks form. Serve the cake with the chocolate whipped cream.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
25g
39%
Sugar
11g
N/A
Saturated Fat
15g
75%
Cholesterol
131mg
44%
Protein
6g
11%
Carbs
17g
6%
Vitamin A
179µg
20%
Vitamin B12
0.3µg
4.3%
Vitamin C
0.1mg
0.2%
Vitamin D
0.7µg
0.2%
Vitamin E
0.8mg
3.8%
Vitamin K
3µg
3%
Calcium
47mg
5%
Fiber
4g
16%
Folate (food)
16µg
N/A
Folate equivalent (total)
16µg
4%
Iron
2mg
11%
Magnesium
64mg
16%
Monounsaturated
8g
N/A
Niacin (B3)
0.3mg
1.4%
Phosphorus
140mg
20%
Polyunsaturated
1g
N/A
Potassium
239mg
7%
Riboflavin (B2)
0.2mg
9.8%
Sodium
44mg
2%
Sugars, added
10g
N/A
Trans
0.4g
N/A
Zinc
1mg
8%

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