Gluten and Nut Free Flourless Chocolate Cake

Life Style: Flourless chocolate cake lovers can rejoice – because here is the best flourless chocolate cake recipe! With only 5 ingredients it’s easy, super rich and delicious, gluten-free, nut-free, paleo and keto friendly. With just 5 ingredients, this flourless chocolate cake is quite reliable. It’s just semi-sweet chocolate, butter, eggs, coconut sugar and espresso powder.

I use coconut sugar instead of processed white sugar for natural sugar. But you can also use maple syrup. If you use maple syrup, the end result will not crack on top (since maple syrup has more moisture) and will be slightly sweeter. The coconut sugar version will have a cake-like texture, the maple syrup will have a lighter texture.

Material

8 ounces semisweet chocolate chips

6 tablespoons butter, or coconut oil

6 large eggs, separate the egg whites and yolks (room temperature)

1/2 cup coconut sugar

1/2 tsp espresso powder

Optional cocoa powder for dusting

Method

Preheat your oven to 300 degrees Fahrenheit.

Butter the bottom and sides of a 9-inch springform pan. You can also line the bottom of the springform pan with parchment paper (on top of the butter) for easy removal.

Place the chocolate and butter in a large glass bowl and melt over a double-boiler, stirring until completely melted. Alternatively, you can slowly heat the chocolate and butter in the microwave in 20 second intervals. Remove the bowl from the double-boiler (or microwave) and let cool to room temperature.

While the chocolate is cooling, place the egg whites in a large bowl and beat on medium-high until soft peaks form. While whisking, slowly add the coconut sugar, about a tablespoon at a time, until completely dissolved. Cancel.

Add the egg yolks and espresso powder to the melted and now room temperature chocolate and stir together. (*Please make sure the chocolate has cooled to room temperature, otherwise there will be scrambled eggs in your chocolate).

Add 1/3 of the egg whites to the chocolate, then stir to combine and lighten the chocolate mixture. Gently fold in the remaining egg whites, taking care not to over-lush the mixture.

Pour the batter into the springform pan and bake for 45 minutes. The cake will rise to the top of the springform pan while baking, but will deflate as it cools.

Let the cake cool completely, then remove from the springform pan. Sprinkle cocoa powder before serving.