Flourless chocolate cake
It’s tiny but very adequate, feeding four, maybe six at best. A slither would do but a slice is definitely better. When I need a quick 30 minute cake, this flourless chocolate cake is where I head. It’s surprisingly simple to make, dark and fudgy. You can finished the cake in one of two ways. Above, with glossy ganache and pink peppercorns or with seasonal berries. This stellar little chocolate cake is featured on The Feedfeed Chocolate along with a whole bunch of chocolate centred recipes that will see you through the Easter and beyond.
With only a handful of ingredients, it’s near impossible to botch this recipe. Apart from whisky the egg whites, you really only need one bowl to put it together. If useful calories are important food considerations for you, then this cake could become a favourite. Made with coconut oil, 70% dark chocolate and almond meal, it’s a healthier route to get a chocolate fix. For an in-depth look at the benefits of including coconut oil in your diet, this article written by Helen from Well-Being Secrets is helpful.
The cake is perfectly good as is, but I do love a good drizzle. I like to serve it with seasonal berries or a sprinkling of sea salt. If you find it needs something creamy to off-set the richness, a scoop of vanilla ice cream or whipped coconut cream will do nicely.
Flourless chocolate cake
- 2 tablespoons cocoa
- 1/4 cup boiling water
- 100g dark chocolate, roughly chopped
- 1/4 cup (60g) coconut oil
- 1/2 teaspoon vanilla extract
- 2 eggs, separated
- 1/4 cup honey or maple syrup
- 1/4 cup almond meal
- pinch of salt
Glossy chocolate ganache
- 3 tablespoons coconut milk
- 50g dark chocolate (70%)
- 1 tablespoon coconut oil
- Preheat the oven to 180º C. Grease and line a 15cm cake tin with baking paper. If you have a small springform tin, this would be preferable, but not essential. Place the cocoa in a heatproof bowl. Add the boiling water and mix to a smooth paste. Add the chopped chocolate and coconut oil. Heat in the microwave until melted, then whisk until smooth. Stir in the vanilla extract and set aside to cool.
- Whisk the egg yolks into the cooled chocolate mixture, then add the honey. Fold in the almond meal. In a separate bowl whisk the egg whites with a pinch of salt until fluffy and meringue-like. Fold a third of the whites into the chocolate mixture to loosen the batter, then fold the remainder in lightly.
- Pour the batter into the tin and tap lightly. Bake for 30 minutes. When testing with a skewer for doneness, remember it will be fudgy. Set aside to cool completely in the tin before turning out. Try to turn it out into the palm of your hand and place directly onto its base.
- For the ganache, heat all the ingredients together in a small bowl and whisk until smooth. Pour over the cooled cake and top with fresh berries. Once cooled, the ganache will set and thicken.
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12 Comments. Leave new
The images of this cake are so incredibly good that I can almost taste how delicious it is.
That looks delicious! I love flourless chocolate cake 🙂
Thanks June. You really don’t miss the flour at all. Have a great weekend.
Thank you Karyn. Even a non-dark chocolate lover might be swayed?
I’m surprised at how healthy you’ve managed to turn a chocolate cake! This still looks very rich, decadent and delicious – and I am sure that I would love a slice.
I know, Thalia. I can scarcely believe that this much deliciousness is actually good for you! Two of my favourites things together – chocolate and cake in one. Enjoy the weekend.
This looks gorgeous (your photos and styling are stunning)! And I have all those ingredients in the house at the moment – definitely going on the “to make” list for this week 🙂
Just one small thing though: I’m not sure if you can technically say the ganache is vegan as it uses honey. I’m not vegan myself, but you could potentially end up with a few people who might have an issue with the wording
Hello Elle. You’re quite correct. Honey is not strictly accepted as vegan, although some vegans do apply latitude to this rule. Maple syrup is often a good substitute, although this too has some issues. The ganache should then rather be worded as dairy-free. As it’s not my intention to offend anyone, I’m happy to make this amendment. Thank you for your valid comment.
Hi Bibby,
The chocolate cake recipe looks fabulous, I would like to give it a try. But, will the recipe work with canola oil instead of coconut oil??
Hi Michael. I haven’t made it with canola oil before but I think it’ll work just as well. Olive oil and chocolate are wonderful together too. The flavour is superb. Please let me know how it goes?
we all have nut allergies – do you think this would work with coconut flour?
Hello Anne. I haven’t made it with coconut flour before. I think it might be a little drier than if using a nut flour. Could cassava flour be an option for you?