FLOURLESS CHOCOLATE CAKE | easy, gluten-free, paleo and keto friendly

FLOURLESS CHOCOLATE CAKE | easy, gluten-free, paleo and keto friendly

July 16, 2019 100 By William Morgan


– We’re in the middle of baking season
which is also known as the holiday season
and I would be remiss
if I didn’t contribute
a new dessert recipe for
all of you guys to enjoy.
The two dessert recipes
I posted last year,
my paleo chocolate cake and
my vegan caramel cheesecake
have been reader favorites ever since
and I have a feeling that
this new dessert recipe
is gonna be just as popular.
So today I’m going to show you how to make
a flourless chocolate cake that is rich
and decadent and divine.
And yes it’s 100% flourless.
So that means that not
only is it gluten free
but that you don’t have
to worry about mixing
or substituting various flowers.
In fact there’s only five ingredients
in this chocolate cake recipe
and I think it’s pretty foolproof.
So let me show you how to make it.
To get started, fill a pot
with about two inches of water,
as we’ll create a double
boiler to melt our chocolate.
You could also skip this
step and use a microwave
to melt the chocolate if
you prefer that method.
While the water is coming to a boil,
we’ll separate 6 eggs and
bring them to room temperature.
And my little tip when it
comes to separating eggs
is that it’s easiest to separate eggs
while they’re still cold
and then let them come to room temperature
once they’re separated.
So we’ll go ahead and do that now.
Many flourless chocolate
cake recipes are really dense
and almost fudge-like
but I prefer a lighter,
more fluffier cake,
so that’s why we’re separating the eggs
because then we can whip up the egg whites
and fold them back into the batter
for a light and airy chocolate cake.
Measure eight ounces of
semi-sweet chocolate chips
and place them in a large bowl
as we’ll be adding more to this.
I also use Pascha chocolate chips
as they’re allergen friendly
and these are linked
on the shop page on my website.
To the chocolate, add
six tablespoons of butter
and then transfer the bowl
to the pot of simmering water
to slowly melt the chocolate and butter.
Make sure that the water
isn’t touching the bottom
of the glass bowl as you don’t
want to burn the chocolate.
And after a few minutes, it
should be completely melted
and silky smooth when you stir it.
Remove the chocolate from the heat
and let it cool to room temperature
and then pre-heat your oven
to 300 degrees Fahrenheit.
Grease the inside of a 9-inch
springform pan with butter
and do make sure you grease all the way
to the top of the pan as this cake expands
a bit like a souffle
and then set this pan to the side.
Add your room-temperature
egg whites to a stand mixer
and beat these until you
have soft to medium peaks.
My word of caution when
using a stand mixer
for egg whites is that you can easily
and quickly over beat them,
so do keep an eye on them.
You could also use a hand mixer as well.
Once you have soft peaks at a
half a cup of coconut sugar,
about a tablespoon at a time
until it’s fully incorporated
into the egg whites.
Normally doing this with white sugar
would create a meringue texture
but the granules of coconut
sugar are much larger,
so it’s not quite as glossy
as a meringue but that’s okay.
We’re just looking for
it to be fully combined.
You could also use maple
syrup or a keto friendly sugar
like monkfruit and I have
tips on the blog post
for using other sugars.
(lively music)
At this point, our melted chocolate
should be room temperature
and that’s really important
because we’re gonna add our egg yolks
and we don’t want to
accidentally scramble our eggs
into our chocolate.
So add the egg yolks and
stir them into the chocolate.
You also want to add a half a teaspoon
of espresso powder to the chocolate.
I accidentally left it off while filming
but it’s the key ingredient
that adds so much
richness to this dessert.
I add one third of the egg
whites to the chocolate
and stir them together.
You’re just looking to
lighten the heaviness
of the chocolate at this stage,
so don’t worry about
deflating the egg whites.
Then add the remaining egg whites
and gently fold them into the chocolate.
You can do this by scraping your spatula
in a circular motion around
the outside of the bowl,
lifting from the bottom to the top.
When you’re done, it should
be pretty well combined
but it’s also okay
if there’s still a few
streaks in the batter.
Pour the batter into your springform pan
and bake it for 40 to 45 minutes.
(energetic music)
The cake should be at the top of the pan
when you remove it from the oven
but it will instantly start
to deflate once it cools.
You may also get cracks on the
top of the cake as it cools
depending on which sugar you use
and I just think those
add character to the cake.
When it comes to serving your
flourless chocolate cake,
you can sprinkle it with powdered sugar,
cacao powder or dollop some
of my coconut whipped cream
with a side of berries.
But today, I’m a bit of a purist
and sticking with more chocolate.
As you slice the cake,
you’ll instantly be able
to tell that it’s not overly dense.
It’s light and fluffy,
yet rich and decadent
and that my friends is how easy it is
to make a flourless chocolate cake
that’s gluten free and paleo friendly.
(lively music)
I hope you enjoy today’s video
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to give it a thumbs up
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so you don’t miss next week’s video.
(joyful music)