Flourless Dark Chocolate Lover’s Cake Recipe

Flourless Dark Chocolate Lover’s Cake Recipe
Staff Writer

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
210
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.

Nutritional Facts

Total Fat
14g
20%
Sugar
10g
11%
Saturated Fat
8g
33%
Cholesterol
13mg
4%
Carbohydrate, by difference
19g
15%
Protein
4g
9%
Vitamin A, RAE
36µg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
60mg
6%
Choline, total
5mg
1%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Fluoride, F
1µg
0%
Folate, total
7µg
2%
Iron, Fe
3mg
17%
Magnesium, Mg
75mg
23%
Phosphorus, P
132mg
19%
Selenium, Se
3µg
5%
Sodium, Na
22mg
1%
Water
25g
1%
Zinc, Zn
1mg
13%

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.