Flourless Chocolate Cake

Name: Flourless Chocolate Cake
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 200g dark chocolate; 1/3 cup + 1/2 tsp Primal Kitchen Pure Avocado Oil; 1/2 cup coconut sugar; 3 tablespoon dutch process cocoa powder; 1/2 tablespoon vanilla extract; 1/2 teaspoon finely ground coffee; 1/8 teaspoon salt; 4 eggs, at room temperature and divided; 1/4 cup milk of choice; 1/2 cup + 1 tablespoon chocolate chips (we used semisweet); Powdered sugar and fresh berries (optional)

February 01, 2024

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Meet the dessert that's dark, delicious, decadent, and dreamy: the flourless chocolate cake. As the name implies, a flourless chocolate cake (or chocolate torte, if you’re fancy) is crafted without flour of any kind, be it all-purpose, nut flour, coconut flour, or any of the myriad baking agents out there. With the inclusion of creamy egg yolks and whipped egg whites, you get a rich and dense gluten-free dessert that straddles the line between pudding and cake.

Our elevated twist on this classic restaurant dessert uses dark chocolate and espresso for an extra luxurious flavor, with neutral-tasting Primal Kitchen Pure Avocado Oil added to help create that beautifully silky texture that makes you want to come back for another spoonful. Be warned, you probably can’t eat a lot of this dessert in one sitting, even though you’ll really want to. The good news is that means your flourless chocolate cake will last a little longer—unless of course, you share it with your family and friends.

Flourless Chocolate Cake

Rated 4.3 stars by 10 users

Servings

Prep Time

15 minutes

Cook Time

25-30 minutes

Calories

344

Made with pure avocado oil for a rich and silky texture, this decadent flourless chocolate cake is perfect for date nights, Valentine’s Day, holidays, or family dinners where you want to impress. A hint of espresso deepens the dark chocolate flavor, with fresh raspberries for vibrant contrast, creating a gluten-free dessert to rival any gourmet restaurant.

Ingredients

200g dark chocolate
1/3 cup + 1/2 tsp Primal Kitchen Pure Avocado Oil
1/2 cup coconut sugar
3 tablespoon dutch process cocoa powder
1/2 tablespoon vanilla extract
1/2 teaspoon finely ground coffee
1/8 teaspoon salt
4 eggs, at room temperature and divided
1/4 cup milk of choice
1/2 cup + 1 tablespoon chocolate chips (we used semisweet)
Powdered sugar and fresh berries (optional)

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Directions

Preheat the oven to 350ºF.
Melt the chocolate over a double boiler or in a large microwave-safe bowl in 20-second intervals. When it’s about halfway melted, add the oil and continue heating until fully melted and smooth. Whisk in the coconut sugar, cocoa powder, vanilla extract, coffee, and salt.
Crack the eggs. Separate the whites into a new clean bowl, preferably glass or metal. Pour the yolks into the bowl with the chocolate mixture and whisk until combined.
Use a new clean whisk to beat the egg whites. Continue beating until soft peaks form. Use a silicone spatula to gently pour the egg whites a little at a time into the chocolate mixture, gently folding them in until all of the egg whites are added and just a few streaks of egg whites remain.
Pour the batter into a greased 8” springform pan or a greased and parchment lined 8” cake pan. Place into the oven and bake for 25-30 minutes.
Remove from the oven and allow the cake to fully cool.
Make the ganache: Heat the milk in a microwave safe bowl in the microwave for 20-25 seconds. Pour it over the chocolate chips and let the mixture sit for 45-60 seconds: This will start to melt the chocolate. Quickly whisk the milk and chocolate together until a smooth thick chocolate sauce forms. Pour and spread the ganache on top of the cake.
Allow the ganache to cool, then top with powdered sugar and fresh berries of your choice, slice and serve!