FLOURLESS CHOCOLATE CAKE | easy, gluten-free, paleo and keto friendly
The best flourless chocolate cake recipe! With just 5 ingredients it's easy, ultra decadent, gluten-free, paleo, low carb and keto friendly. It's also light and fluffy and not overly dense like most flourless chocolate cake recipes.
What are the ingredients in flourless chocolate cake? It's just semi-sweet chocolate, butter, eggs, coconut sugar and espresso powder.
I use coconut sugar instead of processed white sugar for a natural, unrefined sugar. But you could also use maple syrup. If you do use maple syrup, the end result won't have the crackle on top (as maple syrup has more moisture) and it'll be slightly sweeter. The coconut sugar version will have a more cake-like texture, the maple syrup one a lighter texture.
For those following a low carb or keto diet, you can substitute a keto-friendly sugar like monkfruit. Enjoy!
FULL RECIPE: Flourless Chocolate Cake Recipe:
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Fudgy Flourless Chocolate Cake
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Amazing Gluten FREE Chocolate Cake!
Must have to try it ➡️ Gluten FREE Chocolate Cake. This gluten free cake is so much easier to make than you think. You can whip it up in no time. You are going to love it! This amazing chocolate cake is gluten free and dairy free, fluffy and tender.
Topped with 2 ingredients Dairy-free chocolate ganache from the pantry.
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---------------------------------- RECIPE ------------------------------------
Ingredients
* 3 eggs room temperature
* 2/3 cup sugar (150g)
* 1/2 cup plant milk room temperature (125g)
* 3 tbsp coconut oil melted (40g)
* 2 tsp vanilla extract
* 1 1/2 cup almond flour (145g)
* 1/2 cup cornstarch (60g)
* 1/2 cup unsweetened cocoa powder (60g)
* 1 tsp baking powder
* 1 tsp baking soda
* 1/4 tsp finely ground salt
for the glaze
* 1 cup (150 g) chocolate chips (60%)
* 1 cup (150 g) coconut cream
Instructions
For a cake
* In a bowl add the eggs and sugar and beat until smooth, about 1 minute. Add in the milk, coconut oil and vanilla and continue mixing until combined.
* In a separate bowl mix together almond flour and salt. SIFT in cornstarch, cocoa powder, baking powder, baking soda. Whisk well to combine.
* Add dry ingredients to the wet ingredients and then mix until no lumps remain. Let the batter sit for 10-15 minutes.
* Meanwhile, preheat the oven to 350 F (175 C). Once the oven is heated, prepare a cake pan (7inch - 8inch): grease with oil and dust with cocoa powder and then transfer the batter to the pan.
* Bake the cake for 40-50 minutes or until a tookpick comes out clean. Let the cake cool for 10-15 minutes before removing it from the pan.
* Wait until the cake has completely cooled before frosting. To speed up the cooling process put the cake into the fridge or freezer for a few hours until cool to touch.
* Top the cake with the frosting and using a spoon create large “swooshes” in the frosting.
For the frosting
* Pop the coconut cream in a heatproof jug and microwave for 1-2 minutes until hot but not boiling.
* Pour over the chocolate chips and stand for a few minutes without stirring to soften the chocolate.
* Mix well until a smooth chocolate sauce forms. Microwave for 30 seconds and stir to remove any lumps (if needed)
* Let it cool in the fridge a bit (30 minutes) for a spreadable texture, stir once or twice.
* Decorate cake.
ENJOY!
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Super Easy 5 Ingredient Flourless Chocolate Cake
#shorts #chocolate
I've been making this very recipe for over a decade now and it's always a hit!!
Flourless cake
1 stick of unsalted butter
4 oz bittersweet chocolate (70%)
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
3 eggs beaten
Pinch of Maldon salt
Macerated berries
1 1/2 lbs mixed berries
1/2 cup sugar
1/4 cup citrus juice
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Flourless Chocolate Cake
Flourless Chocolate Cake is rich, dense, fudgy, and incredibly easy to make. It is a classic chocolate cake recipe that just so happens to be gluten-free.
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✅Ingredients
• 6 ounces semisweet chocolate chips
• ½ cup salted butter
• ¾ cup granulated sugar
• ½ cup unsweetened dutch process cocoa powder
• 3 large eggs
• 1 teaspoon vanilla extract
GANACHE:
• 1 cup semisweet chocolate chips
• ½ cup heavy cream
✅Instructions
00:04:11 - Quick recap Flourless Chocolate Cake recipe
1️⃣ 00:00:11 - Preheat oven to 375 degrees and lightly greased 9 inch cake pan. Line the bottom with parchment paper.
2️⃣ 00:00:31 - Place chocolate chips and butter into a microwave safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until everything is melted and smooth.
3️⃣ 00:01:18 - Pour in sugar, cocoa powder, eggs, and vanilla extract. Use a hand mixer to beat together until just combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in.
4️⃣ 00:01:49 - Pour into the prepared cake pan. Bake 25 minutes in the preheated oven.
5️⃣ 00:02:23 - Let cool in the pan for 5 minutes. Run a knife around the edges to loosen, and flip the cake onto a serving platter or cake stand. Let cool completely.
6️⃣ 00:02:48 - Make the ganache by placing chocolate chips into a mixing bowl. Heat heavy cream in the microwave until simmering, about 45 seconds.
7️⃣ 00:03:00 - Pour hot cream over chocolate chips. Let stand 2 minutes, then stir until smooth.
8️⃣ 00:03:25 - Spread ganache over the top of the cake. Let cool before slicing and serving.
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How to Make Flourless Chocolate Cake | Gluten Free Chocolate Cake
4 Ingredients flourless chocolate cake recipe. This cake so easy to make. Rich, fluffy and so tasty!
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RECIPE:
Ingredients:
250g (8.81oz) dark chocolate
1/2 cup (115g) unsalted butter
1/2 cup (100g) sugar
5 eggs
Directions:
1. Preheat oven to 180c/360f. Lightly grease an 8 springform pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. Set aside.
2. Melt chocolate with butter in a medium bowl set over a saucepan of barely simmering water, stirring until smooth. remove from heat and let cool.
3. Separate egg yolks and egg whites. Add the egg yolks to the chocolate mixture and stir until incorporated and smooth.
4. beat egg whites with pinch of salt until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture, then gently fold in remaining egg whites.
5. Pour batter into the prepared pan. Bake for 20 minutes. Let cool completely and refrigerate for at least 4 hours. Before serving dust with cocoa powder or powdered sugar.
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