This flourless chocolate cake has a beautifully light, airy, and moist consistency and a deeply chocolaty flavor! It’s wonderful right out of the oven but also leftover, not drying out or getting grainy. If you’re keto or have a keto guest coming, this cake is very easy to make sugar-free by using Lily’s Sweets no-sugar chocolate chips and monk fruit.
On the Ingredients
- Dark chocolate has all kinds of proven health benefits dark chocolate. For instance, did you know that chocolate is actually very nutritious? A 100-gram bar of dark chocolate with 70–85% cocoa contains something like 11 grams of fiber, 67% of the RDI for iron, 58% of the RDI for magnesium, 89% of the RDI for copper, 98% of the RDI for manganese. It also has plenty of potassium, phosphorus, zinc, and selenium. Chocolate is also a powerful antioxidant, filled with organic compounds like polyphenols, flavanols, and catechins. Some studies show chocolate may help improve blood flow and lower blood pressure. There’s also a possibility that it reduces the risk of heart disease. Heck, dark chocolate might even make you smarter because cocoa contains stimulant substances like caffeine and theobromine, which can improve brain function in the short term.
Flourless Chocolate Cake (Keto Option)
6-8
servings15
minutes30
minutes35
minutesThis flourless chocolate cake has a beautifully light, airy, and moist consistency and a deeply chocolaty flavor! It's wonderful right out of the oven but also leftover, not drying out or getting grainy. If you're keto or have a keto guest coming, this cake is very easy to make sugar-free by using Lily's Sweets no-sugar chocolate chips and monk fruit.
Ingredients
10.5 oz dark chocolate chips OR Lily's Sweets no-sugar chocolate chips (about 1 bag + 1/4 cup)
1/2 cup & 2 tbsp butter
8 eggs
1/2 cup sugar OR monk fruit sweetener
1/3 cup cocoa powder + more for dusting
1/2 tsp salt
Directions
- Preheat oven to 350° F and line an 8x8" baking pan with parchment paper.
- Using a microwave or a double boiler, melt the chocolate chips and butter together, stirring until smooth. Set aside.
- Carefully separate the egg yolks and whites.
- Add the egg yolks to the chocolate and butter, stirring until fully incorporated. Add the salt and cocoa powder and stir to incorporate fully. It will get stiff and grainy.
- Use a standing mixer with a whisk attachment or a hand mixer with two beater attachments to beat the egg whites until stiff peaks form, adding the sugar a little at a time.
- Fold a third of the meringue into the chocolate mixture to loosen it (note: the chocolate mixture will be stiff when you begin to fold it). Fold the remaining meringue into the chocolate until the batter looks like chocolate mousse.
- Transfer the batter to the prepared baking dish and smooth the top. Bake for 30-40 minutes until the cake has risen and there are some wrinkles or cracks around the edges. The center will be jiggly, and a toothpick inserted will come out looking like half-cooked brownie batter is sticking to it.
- Let the cake cool for 15 minutes before removing it from the pan. Dust with cocoa powder and serve warm or at room temperature. It's good by itself or with ice cream or whipped cream.
