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You are here: Home » Desserts

Flourless Chocolate Cake

Mar 9, 2021 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 2 reviews
Side view of a flourless chocolate cake topped with confectioner's sugar

Fudgy, decadent, rich, and absolutely perfect to end a romantic dinner or your Passover seder. This Flourless Chocolate Cake is sure to become a new favorite when your sweet tooth strikes!

Side view of a flourless chocolate cake topped with confectioner's sugar

Are you ready for another amazing Passover recipe? If you are a chocolate lover you will love our flourless chocolate cake and you'll want to enjoy it any time of the year. Don't let the fact that this chocolate dessert is gluten-free scare you, it is a seriously rich, dense, silky, and satisfying chocolate torte that makes chocolate lovers rejoice!

Flourless Chocolate Cake with a meringue crunch

This is not a one-bowl recipe, or the prettiest looking chocolate cake, but it has a fudgy interior and a crunchy meringue-like exterior, that make this cake a real chocolate treat. The trick is to separate the eggs and beat the whites until they’re fluffy and stiff! This gives the Flourless Chocolate Cake its texture and its rustic look.

Gluten-Free Chocolate Cake

Even if you don’t usually go for gluten-free desserts, this decadent chocolate cake is worth your time! It’s so rich and flavorful you’ll bite into it and think it came from a 5-star restaurant. Don’t you love it when an easy-to-make dish is also the tastiest?

Flourless Almond Flour Chocolate Cake Ingredients

Ingredients to  make flourless chocolate cake labeled: eggs, almond flour, cocoa powder, chocolate chips, oil, sugar, cornstarch

The ingredients are simple:

  • Dark chocolate or chocolate chips (we like using 70% cocoa content)
  • Eggs separated: by beating the eggs separately we obtain a meringue-like crunch on the cake
  • Almond flour: it gives chewiness, structure, and flavor
  • Cocoa Powder: for even more chocolate flavor
  • Oil: use a neutral-flavor oil
  • Sugar
  • Cornstarch: you can also use potato starch, tapioca starch, or arrowroot powder
  • Coffee: a little coffee to enhance the chocolate flavor

How to Make Flourless Chocolate Cake

  • Chocolate chips mixed with oil in a bowl
    Combine chocolate and oil
  • melted chocolate chips in a bowl
    Melt chocolate with oil
  • Egg whites and sugar into stiff peaks on a whisk attachment
    Beat egg whites with sugar until stiff peaks form
  • folding egg whites into the chocolate cake
    Fold egg whites into the chocolate cake batter
  • flourless chocolate cake batter
    Gently combine the egg white until no white streaks remain
  • Chocolate cake batter in a round baking pan lines with parchment paper
    Pour cake batter into a round baking pan lined with parchment
  • Overhead view of a flourless chocolate cake dusted on a round pan lined with parchment paper
    Bake and enjoy

How to Serve Chocolate Cake

We love a simple cake recipe that can be made quickly and eaten by itself with a cup of coffee or tea. You can also sprinkle the top with berries and a dollop of fresh cream for an even sweeter treat! If you’re craving a truly decadent chocolate cake, add a drizzle of Salted Tahini Date Caramel. Yum!

How Long Does Flourless Cake Last?

This easy cake recipe can be stored tightly covered in the refrigerator for 2-4 days. If you’ve topped it with any fruit or whipped cream, we recommend removing it before storing it so it doesn’t get soggy. You can also freeze this cake for up to 3 months.

Overhead view of a flourless chocolate cake dusted with confectioner's sugar

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Print
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Overhead view of a flourless chocolate cake dusted with confectioner's sugar

Flourless Chocolate Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Vicky and Ruth
  • Total Time: 45 minutes
  • Yield: 8 slices
  • Diet: Gluten Free
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Description

Fudgy, decadent, rich, and absolutely perfect to end a romantic dinner or your Passover seder. This Flourless Chocolate Cake is sure to become a new favorite when your sweet tooth strikes!


Ingredients

  • ¾ cup of dark chocolate or dark chocolate chips (about 4 ounce or 115 gr) 
  • ⅓ cup vegetable oil ( 100 ml)
  • ¾ cup almond flour (80 gr)
  • 2 tablespoon cocoa powder (14 gr)
  • 1 tablespoon cornstarch (8 gr)  (you can also use potato starch, tapioca starch or arrowroot powder)
  • 1 teaspoon espresso powder or instant coffee mixed with 2 tablespoon of water
  • Pinch of salt
  • 4 large eggs, separated
  • ½ cup white sugar ( 100 gr)


Instructions

  1. Preheat the oven to 350F. Line an 8-inch round cake pan with parchment paper
  2. Place the chocolate chips and the oil in a large heat proof bowl and microwave in 20-second increments until melted, stirring with a rubber spatula every time
  3. Once the chocolate is melted, add the almond flour, cocoa powder, cornstarch, espresso powder mixed with water, and a pinch of salt. Add the egg yolks and mix until well combined
  4. In a separate clean bowl, beat the egg whites for 2 minutes on high speed. Add the sugar and continue beating until  stiff peaks form ( the egg whites should stand on their own on the whisk attachment. Check the image on the post)
  5. Carefully fold the egg whites into the chocolate batter a little bit at a time in a slow, circular motion. Slowly mix the batter until no white streaks remain. Pour batter into the prepared cake pan and bake for 30 minutes
  6. Let the chocolate cake cool completely before enjoying it
  7. Sprinkle some powder sugar and top with berries (optional)
  • Prep Time: 15
  • Cook Time: 30
  • Category: Dessert
  • Method: baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 311
  • Sugar: 18.2
  • Sodium: 37
  • Fat: 18.9
  • Saturated Fat: 11.4
  • Unsaturated Fat: 4.2
  • Trans Fat: 0
  • Carbohydrates: 23.7
  • Fiber: 1.9
  • Protein: 5.8
  • Cholesterol: 93.9

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Did you like our flourless chocolate cake recipe?

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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Reader Interactions

Comments

  1. JuleeZee

    March 10, 2021 at 4:00 pm

    This will be the perfect dessert for this year's Seder. I am certain of that. And I particularly like that this is a pareve chocolate cake, most are dairy.

    Reply
    • Vicky and Ruth

      March 11, 2021 at 9:50 am

      Thank you! Enjoy!

      Reply
  2. Donna

    March 11, 2021 at 10:08 am

    Yesterday I made the cake and my family loved it. It is easy to make, delicious and an great dessert for Passover! Thank you!

    Reply
    • Vicky and Ruth

      March 11, 2021 at 3:45 pm

      Happy to hear your family enjoyed our flourless chocolate cake Donna!

      Reply
  3. Leah Goldman

    March 19, 2021 at 1:34 pm

    can i make this cake recipe in a springform pan. will it come out easier

    Reply
    • Vicky and Ruth

      March 22, 2021 at 10:58 am

      Yes, a springform pan should work well.

      Reply
  4. Leah Goldman

    March 19, 2021 at 1:38 pm

    you dont say what size round cake pan to use 8 or 9 inch. thanks

    Reply
    • Vicky and Ruth

      March 22, 2021 at 10:58 am

      It's an 8" pan. Thank you for pointing that out, we will update the recipe.

      Reply

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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