The ultimate Flourless Chocolate Cake, decadent, rich chocolate flavor with an airy soufflé-like texture without Gluten, nuts or dairy.
By Shannon Lim
After watching a dozen videos on flourless chocolate cake, armed with a spring form cake tin and the powerful whisking machine; it is indeed pretty effortless to whisk the egg whites and yolks to perfection within minutes. And soon after, the most amazingly perfect flourless chocolate cake emerged. The best I’ve ever tasted!
I brought the cake to the workshop I was attending the next day, and it made me really, really proud to see the faces that lit up the minute each participant took a bite. Every bite is light, fluffy and pure chocolate decadence, that you would tend to want an extra slice (which everyone did!). It has the rich chocolate flavor that I crave for and an airy souffle-like texture without any of the fuss.
The cake is gluten free, grain free, nut free and dairy free; made with only four ingredients – good quality dark chocolate, cocoa powder, eggs and natural sweetener. The molasses lends the special flavour and richness that I love in the cake.
Molasses, the waste product of manufacturing white sugar, is a nutrient-rich, low-glycemic sweetener. Sugar is extracted from boiled-down sugarcane juice by mechanical means, and what is left after extraction is molasses. The nutrient content in molasses varies depending on the grade of molasses, the article here explains how sugar and its different byproducts are made.
I’m bold enough to say this Flourless Chocolate Cake recipe is a MUST to have up your sleeve. You’re just four ingredients away from this impressive dessert, so get ready to wow your guests without worrying about leaving out friends with food intolerance. After all, I believe that Julia Child said it best, ” A party without cake is just a meeting!”
- 8 Medium Eggs (about 60g each) - separated
- 140g (5 ounces) Molasses Sugar or Brown Sugar
- 23g (0.8 ounces) Cocoa Powder & more for dusting
- 200g (7 ounces) 60% Dark Chocolate (I use Callebaut 60%) - finely chopped
- a Pinch of Salt - optional
- 10” Springform Cake Tin - lined
- Cake Mixer (I use Tefal Masterchef Gourmet Kitchen Machine)
- 1 large Mixing Bowl
- 1 medium heatproof Bowl
- Small Pot
- Pre-heat Oven to 135C. Line the bottom of a 10” springform cake tin with baking paper and oil the sides with butter/olive oil.
- Bring a small pot with a bit of water to simmer. Place dark chocolate into a heat proof bowl, and place on top of the pot melt the chocolate.
- Meanwhile, whisk egg whites on high speed to soft peaks, the egg whites look light, airy and will flop down when turn over. Transfer the whisked egg whites to a big bowl to set aside.
- Add egg yolks and molasses into the 1st bowl, and whisk on high speed until pale yellow and airy. Add in cocoa powder and whisk well.
- Remove the bowl from the mixer, add in melted chocolate and stir well with a rubber spatula.
- Stir ¼ egg whites into the batter to lighten the batter, then gently fold in the rest of the egg whites. It’s ok if there’s a few streaks of egg white, don’t overfold or the cake will deflate.
- Pour batter into the prepared cake tin, and smooth the top with a rubber spatula.
- Bake until the cake pulls away from the sides of the tin and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of tin. Best to serve at room temperature, dusted with cacao powder. Top with some berries if preferred.