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Flourless Chocoholic Cake

Name: Flourless Chocoholic Cake
Prep time: 30
Cook time: 75

(3 votes, average: 4.33 out of 5)

30 min prep

8 servings

Carrot Icon for Number of Ingredients Size

5 ingredients

This recipe for this decadent Flourless Chocoholic Cake was first given to me by my friend Jane Fordyce. Although I didn’t believe her at first, it is super easy to make. It results in...

7 ounces Valrohna, Caillebault, or other good quality bittersweet chocolate, broken into chunks
7 ounces unsalted butter, at room temperature
4 eggs, separated
1 cup sugar
powdered sugar, for dusting

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Nutrition Facts

Calories

429 cals

Fat

30 g

Saturated Fat

18 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

9 g

Carbohydrates

42 g

Sugar

40 g

Fiber

2 g

Protein

4 g

Sodium

36 mg

Directions

Preheat the oven to 300 degrees.
Melt the chocolate in a double boiler until smooth (see Ann''s Tip). Add the softened butter and stir in until smooth.
While the chocolate is melting, in a medium bowl beat ½ cup of the sugar to the egg yolks and beat until pale yellow. Set aside.
In a separate bowl beat the egg whites to soft peaks. Add the remaining sugar and beat until they are stiff and shiny. Set aside.
Gradually add the melted chocolate mixture to the egg yolks, beating constantly, until they are well blended. Take a spoonful of the egg whites and fold them into the chocolate mix to break the mixture up. Pile the rest of the egg whites onto the chocolate and gently fold them into the chocolate until you have a streaky batter.
Pour into a well-buttered 8-inch spring-form pan and bake in the middle of the oven for 45 minutes, or until a toothpick comes out clean.
Remove from the oven and let cool completely on a rack. The cake will be very puffy when it comes out of the oven, but will subside and flatten as it cools. Unmold, and sprinkle with a little confectioners sugar before serving.

Chef Tips

Make your own double boiler with a sturdy saucepan and a metal bowl that fits nicely on top. Just add a little water to the bottom of the saucepan, bring it to a simmer, and place the metal bowl over it. The water should not touch bowl.

Eat all sweet, sugary treats in moderation. A little bit of sweetness can make you feel good, but don’t overdo it! High calorie desserts are best as an occasional treat, never a habit.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.