FLOURLESS CHOCOLATE CAKE | easy, gluten-free, paleo and keto friendly
- We're in the middle of baking season
which is also known as the holiday season
and I would be remissif I didn't contribute
a new dessert recipe forall of you guys to enjoy.
The two dessert recipesI posted last year,
my paleo chocolate cake andmy vegan caramel cheesecake
have been reader favorites ever since
and I have a feeling thatthis new dessert recipe
is gonna be just as popular.
So today I'm going to show you how to make
a flourless chocolate cake that is rich
and decadent and divine.
And yes it's 100% flourless.
So that means that notonly is it gluten free
but that you don't haveto worry about mixing
or substituting various flowers.
In fact there's only five ingredients
in this chocolate cake recipe
and I think it's pretty foolproof.
So let me show you how to make it.
To get started, fill a potwith about two inches of water,
as we'll create a doubleboiler to melt our chocolate.
You could also skip thisstep and use a microwave
to melt the chocolate ifyou prefer that method.
While the water is coming to a boil,
we'll separate 6 eggs andbring them to room temperature.
And my little tip when itcomes to separating eggs
is that it's easiest to separate eggs
while they're still cold
and then let them come to room temperature
once they're separated.
So we'll go ahead and do that now.
Many flourless chocolatecake recipes are really dense
and almost fudge-like
but I prefer a lighter,more fluffier cake,
so that's why we're separating the eggs
because then we can whip up the egg whites
and fold them back into the batter
for a light and airy chocolate cake.
Measure eight ounces ofsemi-sweet chocolate chips
and place them in a large bowl
as we'll be adding more to this.
I also use Pascha chocolate chips
as they're allergen friendlyand these are linked
on the shop page on my website.
To the chocolate, addsix tablespoons of butter
and then transfer the bowlto the pot of simmering water
to slowly melt the chocolate and butter.
Make sure that the waterisn't touching the bottom
of the glass bowl as you don'twant to burn the chocolate.
And after a few minutes, itshould be completely melted
and silky smooth when you stir it.
Remove the chocolate from the heat
and let it cool to room temperature
and then pre-heat your ovento 300 degrees Fahrenheit.
Grease the inside of a 9-inchspringform pan with butter
and do make sure you grease all the way
to the top of the pan as this cake expands
a bit like a souffle
and then set this pan to the side.
Add your room-temperatureegg whites to a stand mixer
and beat these until youhave soft to medium peaks.
My word of caution whenusing a stand mixer
for egg whites is that you can easily
and quickly over beat them,so do keep an eye on them.
You could also use a hand mixer as well.
Once you have soft peaks at ahalf a cup of coconut sugar,
about a tablespoon at a timeuntil it's fully incorporated
into the egg whites.
Normally doing this with white sugar
would create a meringue texture
but the granules of coconutsugar are much larger,
so it's not quite as glossyas a meringue but that's okay.
We're just looking forit to be fully combined.
You could also use maplesyrup or a keto friendly sugar
like monkfruit and I havetips on the blog post
for using other sugars.
(lively music)
At this point, our melted chocolate
should be room temperatureand that's really important
because we're gonna add our egg yolks
and we don't want toaccidentally scramble our eggs
into our chocolate.
So add the egg yolks andstir them into the chocolate.
You also want to add a half a teaspoon
of espresso powder to the chocolate.
I accidentally left it off while filming
but it's the key ingredient
that adds so muchrichness to this dessert.
I add one third of the eggwhites to the chocolate
and stir them together.
You're just looking tolighten the heaviness
of the chocolate at this stage,
so don't worry aboutdeflating the egg whites.
Then add the remaining egg whites
and gently fold them into the chocolate.
You can do this by scraping your spatula
in a circular motion aroundthe outside of the bowl,
lifting from the bottom to the top.
When you're done, it shouldbe pretty well combined
but it's also okay
if there's still a fewstreaks in the batter.
Pour the batter into your springform pan
and bake it for 40 to 45 minutes.
(energetic music)
The cake should be at the top of the pan
when you remove it from the oven
but it will instantly startto deflate once it cools.
You may also get cracks on thetop of the cake as it cools
depending on which sugar you use
and I just think thoseadd character to the cake.
When it comes to serving yourflourless chocolate cake,
you can sprinkle it with powdered sugar,
cacao powder or dollop someof my coconut whipped cream
with a side of berries.
But today, I'm a bit of a purist
and sticking with more chocolate.
As you slice the cake,you'll instantly be able
to tell that it's not overly dense.
It's light and fluffy,yet rich and decadent
and that my friends is how easy it is
to make a flourless chocolate cake
that's gluten free and paleo friendly.
(lively music)
I hope you enjoy today's video
and if you did, make sureto give it a thumbs up
as that helps to support my channel
and hit that subscribe button below,
so you don't miss next week's video.
(joyful music)
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: https://bit.ly/2BMsRSK The music I use: https://bit.ly/2Ms5nF2 - Great music for YouTubers! PRODUCTS & RECIPES MENTIONED: Pascha Chocolate Chips: https://amzn.to/2SngOk8 9” Springform Pan: https://amzn.to/2U0UDC1 Organic Cacao Powder: https://amzn.to/2rf3rqF Espresso Powder: https://amzn.to/2U70Ps0 KitchenAid Stand Mixer: https://amzn.to/2SocLUQ Cake Lifter: https://amzn.to/2Sqz8ZQ ALWAYS IN MY KITCHEN: Counter Stools: http://bit.ly/2tUNvZG Vitamix Blender: https://amzn.to/2NjFp75 Spiralizer: https://amzn.to/2N37WRy Tea Kettle: http://amzn.to/2uuNSMp Utensil Holder: http://bit.ly/2tVfGaH Flour Jars: http://bit.ly/2tV6C5y Knife Set: http://bit.ly/2tUGzMa Cutting Board: http://bit.ly/2tFsF53 Glass Mixing Bowls: https://amzn.to/2L2hx6O For everything else I use in my videos, check out the SHOP page on my website: https://downshiftology.com/shop WHAT I'M WEARING: Long Sleeve Tee (only $10!): http://bit.ly/2Rv6q9O AG Jeans: http://bit.ly/2PJfpno Linen Apron: http://bit.ly/2twA32E WEBSITE: https://www.downshiftology.com INSTAGRAM: http://instagram.com/downshiftology FACEBOOK: http://facebook.com/downshiftology PINTEREST: http://pinterest.com/downshiftology Disclaimer: product links may include affiliate links.