Chocolate, pure and simple. With a little help from eggs and butter, this flourless chocolate cake never disappoints. If you can separate eggs, you can make this low carb crowd pleaser.
July 30 2016 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
Chocolate, pure and simple. With a little help from eggs and butter, this flourless chocolate cake never disappoints. If you can separate eggs, you can make this low carb crowd pleaser.
USMetric
12 servingservings
Ingredients
- 1 tbsp 1 tbsp butter or coconut oil, for greasing the pan
- 9 oz. 260 g dark chocolate with a minimum of 80% cocoa solids
- 5 oz. 140 g butter
- 5 5 eggeggs
- 1 pinch 1 pinch salt
- 1 tsp 1 tsp vanilla extract
This recipe has been added to the shopping list.
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Making low carb simple
Instructions
Instructions are for 12 servings. Please modify as needed.
Preheat the oven to 320°F (160°C). Use a springform pan, maximum 9 inches (20-22 cm) in diameter. Grease the form with butter or coconut oil and fasten a piece of round parchment paper to the bottom.
Break the chocolate into pieces and dice the butter. Melt together using a double boiler or the microwave oven. Be careful — chocolate burns easily, so stir often. Once melted, stir until smooth, and let the mix cool just a little.
Separate the eggs and put the yolks and whites in separate bowls. Add salt to the egg whites and beat with a mixer until stiff peaks form. Set aside.
Add vanilla to the egg yolks and whisk until smooth.
Pour the melted chocolate and butter into the egg yolks and mix well. Fold in the egg whites. Keep folding just until you can't see any white streaks from the egg whites.
Pour the batter into the springform pan and bake for about 20-25 minutes. To test for doneness, insert a toothpick; it should come out with moist crumbs, not runny batter. Pans that are smaller in diameter may require a longer baking time, while pans wider in diameter will finish baking in less time. Be sure to use the toothpick method to check for doneness in the center.
Tip!
Serve at room temperature or even a little warmer. And don't forget a little whipped heavy cream (sour cream is delicious, too) and a few berries if you like!
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
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101 comments
51
Janet
February 25 2019
No sweetener added?
Reply: #52
52
Reply to comment #51 by Janet
Kristin Parker Team Diet Doctor
February 25 2019
No sweetener added?
This uses a sweeter chocolate so there is no additional sugar/sweetener needed.
53
Sam
March 4 2019
Would this recipe work with a tablespoon of erythritol to make it sweeter?
Reply: #54
54
Reply to comment #53 by Sam
Kristin Parker Team Diet Doctor
March 5 2019
Would this recipe work with a tablespoon of erythritol to make it sweeter?
You can try that if you feels it needs a touch more sweetness.
55
Reply to comment #8 by Juanita
jonathan
March 5 2019
whether you are baking muffins, brownies cakes... the same rule always applies. stick a toothpick in and if when you pull it out, it is clean, PRESTO your delicious baked item is done.
- 3 comments removed
59
Bipasha Bhattacharya
March 25 2019
What exactly do you mean by 12 servings? Can we have a picture of this cake please? If yes, please be quick.
Reply: #62
- 1 comment removed
61
Alannah
March 25 2019
Worse cook ever and I succeed at this! What a wonderful recipe and so simple very tasty! Yummy yummy
Even better with thickened cream and berries62
Reply to comment #59 by Bipasha Bhattacharya
Kristin Parker Team Diet Doctor
March 26 2019
What exactly do you mean by 12 servings? Can we have a picture of this cake please? If yes, please be quick.
If you baked them in a circle pan, you can cut the cake into quarters and then each quarter into 3 smaller wedges to get the 12 servings.
63
Bella Blefusico
March 30 2019
Can we do it in some other pan instead of using a spring form pan? What exactly do you mean by 'folding the egg whites '?
Reply: #66
64
Don
March 31 2019
I only have 3 oz of chocolate in the house; would the recipe still work if I divide all the amounts by three? What would that do to the baking time/cake tin size?
Reply: #65
65
Reply to comment #64 by Don
Kristin Parker Team Diet Doctor
April 1 2019
I only have 3 oz of chocolate in the house; would the recipe still work if I divide all the amounts by three? What would that do to the baking time/cake tin size?
We have not tested this recipe at 1/3 the amount.
66
Reply to comment #63 by Bella Blefusico
Kristin Parker Team Diet Doctor
April 1 2019
Can we do it in some other pan instead of using a spring form pan? What exactly do you mean by 'folding the egg whites '?
We have not tested this recipe in other pans as a spring form pan is very easy to remove the sides without disrupting the cake. For folding the egg whites, that means to stir them in very gently.
67
Rinat
April 27 2019
is 1 piece is 7 grams???
Reply: #70
68
Anne
April 29 2019
Can this be made as a layer cake by doubling the quantities and baking in two springform tins? Then with whipped cream and raspberries in the middle? I’d like to make it as a birthday cake...
Reply: #69
69
Reply to comment #68 by Anne
Kristin Parker Team Diet Doctor
April 29 2019
Can this be made as a layer cake by doubling the quantities and baking in two springform tins? Then with whipped cream and raspberries in the middle? I’d like to make it as a birthday cake...
Yes, that should work.
70
Reply to comment #67 by Rinat
Kristin Parker Team Diet Doctor
April 29 2019
is 1 piece is 7 grams???
Yes, 1/12 of the recipe is 7g carbs. This is in our moderate low carb recipe collection.
71
Monica
May 24 2019
I love this cake, made for my husband birthday, he loved thax
72
aracely
June 20 2019
Can I use Baker's unsweet 100% cacao baking chocolate bar for the
70% cocos solids?Reply: #73
73
Reply to comment #72 by aracely
Kristin Parker Team Diet Doctor
June 21 2019
Can I use Baker's unsweet 100% cacao baking chocolate bar for the
70% cocos solids?As this recipe has no sweetener, using 100% baking chocolate will likely result in a cake with a very bitter taste.
- 1 comment removed
75
tennjan
August 27 2019
How is the cake stored
Reply: #76
76
Reply to comment #75 by tennjan
Kristin Parker Team Diet Doctor
August 28 2019
How is the cake stored
Baked goods should be covered and stored in the refrigerator.
77
Helen Ind
September 29 2019
Very disappointed. Followed the recipe really carefully but did not rise. Am generally considered to be a good cook but no one really liked it. Will not be making this again. Would not recommend.
Reply: #78
78
Reply to comment #77 by Helen Ind
Victoriat
November 4 2019
So you messed up and now you dont recommend? Lol
79
Sami
December 27 2019
This didn't work out for me. I somehow messed up. Not sure whether the butter separated from the chocolate or the whipped egg whites 'turned runny' again, but something happened (separated) when I tried to fold the egg whites into the chocolate and whatever separated stayed separated. If anyone has a clue as to what happened, I'd be glad to hear it.
Replies: #84, #87, #106
80
alessandra chaves
January 10 2020
I did it for my B-day and it was delicious, simply perfect. However in my oven I had to wait much longer to bake it.
81
jojo
February 1 2020
WOW.. what a great cake. I followed instructions exactly and it came out great. Thanks for the recipes.
82
Reply to comment #36 by Sue
Donna
February 3 2020
I would love to know this too?
Reply: #83
83
Reply to comment #82 by Donna
Kristin Parker Team Diet Doctor
February 3 2020
I would love to know this too?
Yes, you can cut individual slices and freeze them.
84
Reply to comment #79 by Sami
Sergiu B
March 25 2020
My egg whites also didn't grow in a nice white foam. I think it's because the eggs where too cold when i separated the yolk from the white.
I used 85% chocolate and the cake is not sweet at all.
I would recommend adding sweetner if the chocolate is 85%+.85
Adele
May 2 2020
Im confused? there is no flour substitute in the ingredients list? no almond meal or coconut flour?
Reply: #86
86
Reply to comment #85 by Adele
Kerry Merritt Team Diet Doctor
May 2 2020
Im confused? there is no flour substitute in the ingredients list? no almond meal or coconut flour?
This is a flourless recipe. No flour substitute is needed.
87
Reply to comment #79 by Sami
Elena
June 15 2020
That happened to me also, I believe it's the butter but if you keep folding in you will save it. It worked for me.
88
Bold Italic
October 1 2020
I've been watching "The Great British Baking Show" and am wondering... What about adding a chocolate-friendly companion to this recipe, like raspberry or coconut or coffee? What's the best way to create flavored-chocolate variations on this recipe without adding significant carbohydrates? I'm guessing that liqueurs are high in carbs given their high sugar content.
Any tips for measurements, techniques, etc., would be appreciated, as I am very new to baking.
Reply: #89
89
Reply to comment #88 by Bold Italic
Crystal Pullen Team Diet Doctor
October 1 2020
I've been watching "The Great British Baking Show" and am wondering... What about adding a chocolate-friendly companion to this recipe, like raspberry or coconut or coffee? What's the best way to create flavored-chocolate variations on this recipe without adding significant carbohydrates? I'm guessing that liqueurs are high in carbs given their high sugar content.
Any tips for measurements, techniques, etc., would be appreciated, as I am very new to baking.I would try adding 1/2 tsp extract along with the vanilla--raspberry or coconut would work well as you noted.
90
Bold Italic
October 5 2020
Thanks @Crystal Pullen. I will try that next time. I have NEVER baked anything before. My cake is cooling even as I write! I ambitiously doubled the recipe and made two layers. I'm going to try gluing them together with whipped _cream cheese_...and I guess cover the top, too...and with fresh raspberries. Can't wait. This is my reward to myself for losing 20 lbs in one month on a low-carb diet!
On the subject of additional flavors... I added to the batter 1/8 tsp of cayenne pepper (maybe less -- I used just a regular teaspoon) because I had mild cravings for chili pepper while enjoying the aroma of the melted chocolate and butter.
(I read on some authoritative-sounding how-to website: "No one likes melting chocolate and butter," and then they go on to teach you how... TBH, it was sooo easy, fun, and enjoyable...coming up with an ad hoc double boiler, the smell of the melting chocolate, slowly adding the diced butter into the melt...I found it very sensual.)
So I haven't tasted it yet, but...my cake was wayyy underdone after 15 minutes. I kept adding 5 minutes to my bake time, again and again...I think it must've taken a half-hour to bake.
Sadly, my two layers have both sunk a little in the middle and are cracked on the top. I don't mind the cracks (even though that appears to be a disqualifying offense in The Great British Baking Show!). Google tells me that cracks and a sunken middle could result from the fact that I had to keep opening the oven after the 15 minute mark, at 5-minute intervals, several times, in order to check for done-ness.
*Can others please comment on their baking times?* Although this is my first cake, I do understand that "every oven is different." But really? 15 minutes bake time?
Or, is the cracked, slightly sunken appearance to be expected of flourless cakes, so it wasn't the result of my oven temperature?
Reply: #91
91
Reply to comment #90 by Bold Italic
Crystal Pullen Team Diet Doctor
October 5 2020
Thanks @Crystal Pullen. I will try that next time. I have NEVER baked anything before. My cake is cooling even as I write! I ambitiously doubled the recipe and made two layers. I'm going to try gluing them together with whipped _cream cheese_...and I guess cover the top, too...and with fresh raspberries. Can't wait. This is my reward to myself for losing 20 lbs in one month on a low-carb diet!
On the subject of additional flavors... I added to the batter 1/8 tsp of cayenne pepper (maybe less -- I used just a regular teaspoon) because I had mild cravings for chili pepper while enjoying the aroma of the melted chocolate and butter.
(I read on some authoritative-sounding how-to website: "No one likes melting chocolate and butter," and then they go on to teach you how... TBH, it was sooo easy, fun, and enjoyable...coming up with an ad hoc double boiler, the smell of the melting chocolate, slowly adding the diced butter into the melt...I found it very sensual.)
So I haven't tasted it yet, but...my cake was wayyy underdone after 15 minutes. I kept adding 5 minutes to my bake time, again and again...I think it must've taken a half-hour to bake.
Sadly, my two layers have both sunk a little in the middle and are cracked on the top. I don't mind the cracks (even though that appears to be a disqualifying offense in The Great British Baking Show!). Google tells me that cracks and a sunken middle could result from the fact that I had to keep opening the oven after the 15 minute mark, at 5-minute intervals, several times, in order to check for done-ness.
*Can others please comment on their baking times?* Although this is my first cake, I do understand that "every oven is different." But really? 15 minutes bake time?
Or, is the cracked, slightly sunken appearance to be expected of flourless cakes, so it wasn't the result of my oven temperature?I shared your question with the recipe team.
92
Bold Italic
October 12 2020
OMG, this cake was DELICIOUS!!! I actually suffered mild depression after consuming the last slice. ...But am looking forward to making the another one next week.
No need to add raspberry extract to the batter. Just putting the fruit on the cake was enough to give good, fresh flavor.
Still interested to know if the bake time is accurate, though. Thanks for checking!
Reply: #93
93
Reply to comment #92 by Bold Italic
Crystal Pullen Team Diet Doctor
October 12 2020
OMG, this cake was DELICIOUS!!! I actually suffered mild depression after consuming the last slice. ...But am looking forward to making the another one next week.
No need to add raspberry extract to the batter. Just putting the fruit on the cake was enough to give good, fresh flavor.
Still interested to know if the bake time is accurate, though. Thanks for checking!The recipe team extended the baking time to 20-25 minutes and also added a note about pan size and checking for doneness with a toothpick.
94
Bold Italic
October 13 2020
Ah, @Crystal Pullen, that was precisely the issue. I used a 7-inch springform pan. So the updated recipe now advises to expect longer bake times in that case. Got it.
Thank you. Will be making this again come the weekend. :-)
95
Julia
December 15 2020
I needed a low-carb, low-sugar diet while pregnant, but I love sweets, and this recipe absolutely saved my life! Now even though I no longer need to stick to that diet I still make this regularly. I experiment with different berries and different flavors of whipped cream for toppings. Going to make one with a cranberry curd for Christmas right now! Thanks so much!
Reply: #96
96
Reply to comment #95 by Julia
Crystal Pullen Team Diet Doctor
December 15 2020
I needed a low-carb, low-sugar diet while pregnant, but I love sweets, and this recipe absolutely saved my life! Now even though I no longer need to stick to that diet I still make this regularly. I experiment with different berries and different flavors of whipped cream for toppings. Going to make one with a cranberry curd for Christmas right now! Thanks so much!
Wonderful! I am so glad you enjoyed this one so much! We have many others to choose from as well :)
97
MomLife
February 3 2021
I followed this to a T, it could definitely benefit from a keto friendly sweetener, like a powdered swerve, the chocolate alone is not sweet enough. I also think it's a bit dry, it's not moist at all, it could probably be amazing if it was altered (I'm not the one to make the measurement changes, lol) to an olive oil version....it would be so much more moist. I also made homemade whipped cream & toasted unsweetened coconut along with a few fresh raspberries for the toppings & garnish. PLEASE revise this to make it more moist.
98
Valerie
April 26 2021
Can I use Hershey's, dark chocolate, or regular hershey's powder for this cake, instead of chocolate piece's?
Reply: #99
99
Reply to comment #98 by Valerie
Charlotte Zwart Team Diet Doctor
April 27 2021
Can I use Hershey's, dark chocolate, or regular hershey's powder for this cake, instead of chocolate piece's?
As long as it is dark chocolate with a minimum of 80% cocoa solids it should work.
100
Marion
September 6 2021
Does this cake freeze and defrost well?
Reply: #101
101
Reply to comment #100 by Marion
Estela Lopez
September 6 2021
Does this cake freeze and defrost well?
Yes, you can cut individual slices and freeze them!
102
Ekaterina
October 16 2021
Which oven rack should I use - the lowest or the middle one? Thanks!
Reply: #103
103
Reply to comment #102 by Ekaterina
Kristin Parker Team Diet Doctor
October 18 2021
Which oven rack should I use - the lowest or the middle one? Thanks!
Generally, you can use the middle rack in the oven and monitor it for doneness.
104
Rachel
October 26 2021
Hi. Looked great until I took it out of the oven then it sank completely and was very dense and heavy. Should I have left it in for longer??
Reply: #105
105
Reply to comment #104 by Rachel
Kristin Parker Team Diet Doctor
October 26 2021
Hi. Looked great until I took it out of the oven then it sank completely and was very dense and heavy. Should I have left it in for longer??
The most likely culprit here is that the egg whites may not have been sturdy/whipped enough.
106
Reply to comment #79 by Sami
abbey
March 11 2022
Same, it may depend on which brand of chocolate you use. With the brand I use, I have to let the chocolate cool right down before adding any eggs or butter. I've learned the hard way! :D
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