A recipe for dark, rich flourless chocolate cake

It’s been awhile since I baked a flourless chocolate cake so recently, I decided to bake one. Mainly because I owe it to a diabetic friend who’s been drooling after this cake ever since I told her about the recipe! This is what made her pester me day and night to make it just for her.

So, late one night, I got down to baking this cake just for her. Since she’s diabetic and can’t take too much sweet stuff, I cut down on the sugar used and I substituted granulated sugar with brown sugar. I also used unsweetened cooking chocolate instead of the semi-sweet cooking chocolate.

I can’t stand the weird aftertaste of artificial sweeteners so I didn’t use that as replacement. Besides, using man-made chemicals (besides that there are many horror stories about artificial sweeteners) in our baking is just so wrong, well, except for chocolates which essentially aren’t chemicals, er, I think.

Alright, let’s get down to the details of baking this rich, dark flourless chocolate cake that has a thick, fudgy consistency.

Rich Dark Flourless Chocolate Cake

Ingredients

230g dark unsweetened chocolate (8oz), chopped for easier melting

110g butter (7 tbsp)

5 eggs, separated

2/3 cup brown sugar

1 tsp salt

Instructions

1. Preheat the oven to 170 Celsius or 325 F and line pan with parchment paper.

2. Place the chocolate and butter in a bowl

3. You can either place the bowl over a pot of boiling water to melt it or put it in your microwave for about 1 minute on high to melt it. Note: below is the dark cooking chocolate I used for this recipe.

4. In a mixing bowl, whisk the egg yolks and sugar together.

5. Whisk till it is smooth before folding the melted chocolate mixture in. Make sure to combine well.

6. In a separate bowl, whisk the egg whites and salt together till you get soft peaks.

7. Bit by bit, sprinkle about 3 tbsp sugar into the mixture and then continue to beat till stiff.

8. Slowly fold in the chocolate mixture into the egg whites mixture

9. Pour the mixture into the prepared pan

10. Pop the pan into the oven and bake for about 40 minutes.

This is what it looks like after it was baked

You will notice that the cake is sorta flat instead of all puffed up. That’s because it does not have any flour in it so it is quite compact and very fudgy.

Once done, it is best to remove it from the pan and cool it on a wire rack. This is how ‘flat’ the cake is…

The rich, dark flourless chocolate cake

Since I reduced the sugar and used unsweetened chocolate, the cake turned out quite diabetic-friendly. It’s not sweet at all. In fact, it has a bit of bitterness (due to the 100% cacao content of the chocolate I used) BUT it is a hit at home.

And yes, after cutting it into slices, I gave some to my diabetic friend and she loved it! Of course, if you think bitter chocolate cake is really not up your alley, all you need to do is to use normal sugar and sweetened chocolate.

Oh and yes, do sprinkle some icing sugar on top before you serve. Purely for decoration purposes. My friend didn’t get the sugar dusting though.