FLOURLESS CHOCOLATE CAKE | easy, gluten-free, paleo and keto friendly

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)