Description

This Flourless Chocolate Cake is a rich, decadent dessert that relies on eggs and cocoa for structure and intense chocolate flavor. Sweetened with erythritol, it’s a low-carb alternative perfect for those avoiding flour and refined sugars. The cake is light and airy thanks to whipped eggs, yet dense and fudgy with deep chocolate notes, making it a crowd-pleaser for any occasion.

Ingredients

Scale

Chocolate & Butter

4 oz. unsweetened baker’s chocolate
1/2 cup butter

Sweetener

1 cup So Nourished erythritol sweetener (divided: 1/2 cup, 1/4 cup, 1/4 cup)

Eggs

3 eggs (separated into yolks and whites)

Other Ingredients

1/2 cup cocoa powder
1 tsp vanilla extract
1/2 tsp salt

Instructions

Preheat and melt chocolate: Preheat oven to 300°F (150°C). Set up a double boiler or a pan on low heat to melt the unsweetened baker’s chocolate and butter together until smooth and combined.
Add sweetener to chocolate mixture: Stir in 1/2 cup erythritol to the melted chocolate and butter until fully dissolved, keeping the heat low and stirring patiently to avoid burning.
Prepare egg whites: Separate 3 eggs. Beat the egg whites until foamy, then slowly add 1/4 cup erythritol while continuing to beat. Continue beating until the egg whites are glossy and form stiff peaks.
Prepare egg yolks: Clean the beaters and beat the 3 egg yolks with the remaining 1/4 cup erythritol until the mixture doubles in volume and turns pale yellow.
Combine yolks with chocolate mixture: Add the buttery chocolate mixture to the beaten egg yolks and stir gently until evenly blended.
Add dry ingredients and flavoring: Mix in the cocoa powder, vanilla extract, and salt until smooth and fully incorporated.
Fold in egg whites: Gently fold in one-third of the egg whites at a time into the chocolate batter. Repeat until all egg whites are incorporated, being careful not to overmix to maintain volume.
Prepare pan and bake: Spray a springform pan with cooking oil and place it on a sheet of aluminum foil to catch any leaks. Pour the batter into the pan and bake for 35 minutes at 300°F.
Finish and serve: Once baked, dust the cake with powdered erythritol and serve. Enjoy your rich, flourless chocolate cake!

Notes

Using a double boiler prevents chocolate from burning and ensures smooth melting.
Beating egg whites to stiff peaks is crucial for the cake’s airy texture.
Folding egg whites gently keeps the batter light and prevents deflating the mixture.
Spraying the pan and placing it on aluminum foil helps avoid sticking and leaks during baking.
Allow the cake to cool slightly before dusting with powdered erythritol for best presentation.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Flourless chocolate cake, gluten free dessert, low carb chocolate cake, erythritol sweetened cake, rich chocolate cake