100

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 remiss
if I didn’t contribute
a new dessert recipe for
all of you guys to enjoy.
The two dessert recipes
I posted last year,
my paleo chocolate cake and
my vegan caramel cheesecake
have been reader favorites ever since
and I have a feeling that
this 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 not
only is it gluten free
but that you don’t have
to 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 pot
with about two inches of water,
as we’ll create a double
boiler to melt our chocolate.
You could also skip this
step and use a microwave
to melt the chocolate if
you prefer that method.
While the water is coming to a boil,
we’ll separate 6 eggs and
bring them to room temperature.
And my little tip when it
comes 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 chocolate
cake 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 of
semi-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 friendly
and these are linked
on the shop page on my website.
To the chocolate, add
six tablespoons of butter
and then transfer the bowl
to the pot of simmering water
to slowly melt the chocolate and butter.
Make sure that the water
isn’t touching the bottom
of the glass bowl as you don’t
want to burn the chocolate.
And after a few minutes, it
should 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 oven
to 300 degrees Fahrenheit.
Grease the inside of a 9-inch
springform 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-temperature
egg whites to a stand mixer
and beat these until you
have soft to medium peaks.
My word of caution when
using 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 a
half a cup of coconut sugar,
about a tablespoon at a time
until it’s fully incorporated
into the egg whites.
Normally doing this with white sugar
would create a meringue texture
but the granules of coconut
sugar are much larger,
so it’s not quite as glossy
as a meringue but that’s okay.
We’re just looking for
it to be fully combined.
You could also use maple
syrup or a keto friendly sugar
like monkfruit and I have
tips on the blog post
for using other sugars.
(lively music)
At this point, our melted chocolate
should be room temperature
and that’s really important
because we’re gonna add our egg yolks
and we don’t want to
accidentally scramble our eggs
into our chocolate.
So add the egg yolks and
stir 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 much
richness to this dessert.
I add one third of the egg
whites to the chocolate
and stir them together.
You’re just looking to
lighten the heaviness
of the chocolate at this stage,
so don’t worry about
deflating 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 around
the outside of the bowl,
lifting from the bottom to the top.
When you’re done, it should
be pretty well combined
but it’s also okay
if there’s still a few
streaks 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 start
to deflate once it cools.
You may also get cracks on the
top of the cake as it cools
depending on which sugar you use
and I just think those
add character to the cake.
When it comes to serving your
flourless chocolate cake,
you can sprinkle it with powdered sugar,
cacao powder or dollop some
of 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 sure
to 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)

William Babineau

100 Comments

  1. Hi guys! After recipe testing this flourless chocolate cake for the last several weeks, I'm happy to finally share it with you! In addition to being gluten-free, it's a great recipe for those with nut allergies as there's no almond flour (or alternative flours) in this recipe. It's perfect for the holidays and I hope your family and friends love it as much as mine do. What would you top on your version? Let me know! xo – Lisa

  2. What about pie? Cake is okay, but I'm a pie girl at heart- something low sugar and carb- it can be any kind, I love all pie equally 💓! This Thanksgiving was torturous due to all the pie I had to watch everyone eat 😭, and I still ended up breaking my vow in the end…alas!

  3. How far do you separate the eggs 😛 Looks awesome!! (ps, I was using my long last name.. but I mod a channel now, so I dropped it for just my last initial.. I still love bacon tho 🙂 )

  4. So happy to see this video today – I am in need of a gluten free dessert for my Christmas Eve guests and I am definitely going to make this as all of your recipes have worked perfectly for me in the past. Thanks so much for making these videos.

  5. Yum I will definitely be trying this!! Are you able to do something for Christmas that’s refined sugar free and gluten/dairy free?

  6. How far in advance can you make this? Can you freeze this, then serve later on?

  7. Definitely making this for my family “second Sunday” dinner this month where we all get together!

  8. Great folding techniques! I love how efficient you are in the kitchen. Such precision! Thanks for sharing.

  9. OMG delicious!!!!! I can't eat gluten and this cake is perfect for me!!!! Thanks!!!!!

  10. Hi, thanks for your videos. I am enjoying your channel very much. Can I ask, what is Espresso Powder? Is it espresso coffee powder? Thanks again. 🐨🐨

  11. How do you said is keto friendly when are you adding coconut sugar???? Not even that kind of sugar is allowed in ketogenic diet. And you didn’t even said the ratio to use other sweeteners (how much monk fruit?) all of the keto allow sweeteners combine and create the same texture as the coconut sugar?

  12. Why is it that I want to make all of your recipes ? Haha I made the brocoli salad yesterday and it was excellent, and your guacamole is my new speciality lol ! You're my role model, thank you for your videos

  13. this is perfect!!! but i dont have coconut sugar at the moment 🙁 is there any substitute ideas for the sugar i can try?

  14. Om gosh you have come through again ! I have been doing keto and was hoping to find keto recipes as we approach the holidays that wouldn’t ruin my hard work. Thank you sooooo much!!!

  15. Hey, I make the exact cake except that I add 2 cooked shreaded beetroots… the rest is the same and it tastes delicious 😉

  16. It's very similar to another gluten free recipe my mum has. They only difference is she added almond flour and it's so good . As you don't over cook it so the centre is still a bit gooey.
    I love that you are using Kerrygold butter . It's a touch of irish home for me.
    I couldn't make it out for sure but is it the unsalted butter? Xxxxx

  17. Love this recipe!! Although this question isn’t related to the video, do you have any good recipes for lentils? I love your recipes as they are delicious and easy to make and would love a recipe for anything with lentils ❤️

  18. I baked this with your instructions and it turned out perfectly amazing! Thank you so much for the recipe. This has been satisfying my chocolate craving since the past 2 days! 🙂

  19. I was wondering if there was another kind of cake to make that is flourless? I have sons who have chocolate allergies?

  20. Hi! Thanks for recipe. I have celiac disease and this cake seems like a great option. I'm from Brazil and here we do not have many options.
    Thanks so much!!!!

  21. I love making the FLOURLESS CHOCOLATE CAKE – this year I also made a new version celled Torta Caprese – which is basically a flourless chocolate cake with a couple additional ingredients. I make bake my cake in a water bath and it does not creak, thought I would pass that helpful hint to you..

  22. Before commenting, I double checked about the butter. As this recipe is labeled "Paleo" and the Paleo diet is what lines up with what my son can safely eat without a reaction. I was surprised to see butter in this recipe. Butter isn't part of the Paleo diet. I also went to the blog post with the recipe to check if there was a substitution for the butter, and didn't see it.

  23. Hi Lisa, all your videos are lovely 😊 wondering where can I find your perfect sized spatula, please 🙏🙏🙏

  24. Butter is a dairy product. Is their anything else you can suggest? I've used alternatives that seem to be ok with cooking. Just not with baking.

  25. Just wondering if you can add ingridients written somewhere so i can write and purchase when i go to the store. I have to watch video a few times to make sure i dont miss anything. Pleeseee

  26. This looks awesome!, however if you use butter would that still make it paleo?.

  27. Hi Lisa, I definitely want to try this cake. One question, can you use a different type of chocolate or is the bittersweet the best to use?

  28. This looks so delicious! However butter is not paleo since it is a dairy product. I'm assuming you can substitute another fat/oil?

  29. Since coconut sugar is NOT keto, can Lakanto golden be used in the same amount?

  30. It's a very good thing that I have good self-restraint because I happened to watch this while I am in my fasting window.

  31. My egg whites didn’t fluff as much 😔 do you know if I can get well beaten eggs with a hand mixer and for how long?

  32. I've just tried coconut sugar… it's delicious!!! With cool milk it tastes like malted milk shake…

  33. Mmmmmm I’m chocolate lover 👍👍👍👍👍👍❤️❤️❤️❤️❤️

  34. just a heads up chocolate does not burn in a double boiler since water does not rise above 100 deg Celsius.

  35. Hi Lisa, well this cake was our dessert tonite and it was so yummy , definitely a keeper for me. I followed your recipe exactly and it came out perfect. I have a diabetic at home and am wondering if the monk fruit sugar would be better to use to help his blood sugar not spike.? I have been using coconut sugar for a few years now because I read that it is lower on the GI chart than regular sugar. I haven’t tried the monk fruit sugar yet, is there a brand you would recommend.?

  36. I tried but my egg whites didn't rise….. (my hand-mixer is broken, at the moment and I tried to mix them with two forks but did not succeed T_T ) my egg white mixture had a cream-like texture but I still added it with the chocolate mixture.. the batter is currently in the oven, and I'm nervously hoping that it is still edible. Fingers crossed that it will be delicious still!

  37. hi.. this is exactly my mousse au chocolat recipe. it's funny, you did the same steps and in the end just put it in the oven instead of the fridge. so nice, I didn't know you could do that, so I'm gonna try it out soon.
    just one more thing. I didn't know the brand of chocolate you're using. but they seem not very healthy. I do my mousse au chocolat with a nearly 100% dark pure chocolate bar made for baking.

  38. I do beg your pardon dear. Thank You for the clarification. I only drink instant coffee not the espresso. Is that ok. Thanku

  39. It’s not paleo unless it’s dairy free, so not sure why there’s butter in this. I suggest correcting the description.

  40. You are the first English speaking person I have ever heard saying „cacao“. I thought you only knew it by „cocoa“.

  41. Made this today w/ vegan butter (dairy allergy, among others) and IT WAS AMAZING!! Thanks so much for all your spectacular recipes!! ❤️❤️❤️

  42. I made this cake, it is delicious! I used a bundt pan, the cake did not stick. I cut the cake into individual servings, wrapped in saran wrap and put them into the freezer.

  43. There is no any kind of flour even coconut or almond gorgeous this is a cooking miracle 😮

  44. We served something similar at our wedding but I haven't had it since…I think I can go for this one…

  45. This looks amazing thanks for sharing! What ratio of monkfruit to coconut sugar would you recommend?

  46. I never realized you could make cake without flour. Wish I knew this years ago when I did an anti-candida diet for half a year.

  47. I made this chocolate cake. It is delicious and it was easy to make. Thank you so much for the great recipe.

  48. You do smile just like all the time, and that's a good thing ✌️

  49. Hi I have a question I know replacing the coconut sugar with monk fruit will make it keto but doesnt the chocolate chip themselves have carbs and sugars as well?

Leave a Reply

Your email address will not be published. Required fields are marked *