Flourless Chocolate Cake (Edit recipe)

This recipe is based on the King Arthur Flour recipe but swaps out gluten free and refined sugar free ingredients like Hu Kitchen chocolate and Nutpods dairy free milk. It’s a simple yet decadent dessert. It’s easy to make and doesn’t compromise on taste or texture. It’s rich, dense and delicious. I love adding vanilla ice cream on top or fresh berries.

5 minutes to 10 minutes

25 minutes to 30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	1057
Fat:	74 g
Carbohydrates:	89 g
Protein:	18 g
Cholesterol:	60 g
Sodium:	167 mg
Fiber:	8 g
Sugars:	74 g
Calculated per serving.

by Shivangi Rao

View original recipe

Serves: 4

Ingredients

Cake

1 cup Semi-Sweet Chocolate Chips, (I use Hu Kitchen gems which are dairy-free and refined sugar-free)
8 Tbsp Unsalted Butter, at room temperature
.75 cup Coconut Sugar
.25 tsp Salt
2 tsp Espresso Powder, (optional but highly recommended)
1 tsp Vanilla Extract
3 whole Pastured Eggs, (large)
.5 cup Cocoa Powder

Glaze

1 cup Semi-Sweet Chocolate Chips, (I use Hu kitchen gems)
.5 cup Original (Unsweetened Dairy-free Creamer) Nutpods, (or heavy cream)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375°F. Lightly grease an 8" or 9" springform pan; grease the pan with butter.
Put the chocolate and butter in a microwave-safe bowl and heat for 30-60 seconds or until the butter is melted and the chips are soft. Chocolate chips should not be fully melted but more soft. Do not burn the chocolate!
Stir the butter and chocolate chips until the chips melt fully and it's combined.
Transfer the melted chocolate/butter to a mixing bowl.
Stir in the sugar, salt, espresso powder, and vanilla.
Add the eggs in. Beat them into the batter until smooth and just combined; do not over mix.
Next add the cocoa powder, and mix just to combine.
Pour the batter into the springform pan and use a spatula to smooth the top if needed.
Bake the cake for 25 minutes.
Remove it from the oven, and cool it in the pan for 5 minutes or longer.
Allow the cake to cool completely before glazing. Once cooled, remove from springform pan carefully.
To make the glaze, place the chocolate in a mixing bowl.
Heat the heavy cream or nut pods creamer until it's not quite at a simmer, but showing fine bubbles around the edge.
Pour the cream over the chocolate in the bowl. Stir to combine until the chocolate is completely melted and the glaze is smooth. Let it sit for a few minutes so it thickens.
Spoon the glaze over the cake, spreading it evenly on top of the cake. If you used an 8u201d pan, you may let some of the glaze drip on the sides. Allow the glaze to set for several hours before serving the cake.
Serve at room temperature with ice cream or berries or on its own. Enjoy!