This flourless chocolate cake, as dense as lava, is coated in a silky sauce. Every bite is a secret celebration for chocolate lovers—zero sugar, zero flour, yet soft and dreamlike, perfect for keto and gluten-free diets. A touch of fruit adds a light and satisfying touch.
The Alluring Essence of Flour-Free Cake
Without flour, the cake becomes a dense kingdom in its own right. It rises during baking and collapses after cooling, creating that pudding-like, dense center. Paired with sugar-free vanilla ice cream or berries, it transforms dessert into a flawless feast, offering perfect culinary inclusivity.
Ingredients List (Serves 8)
Cake Base
- 1 cup unsweetened chocolate chips (semi-sweet or keto)
- ½ cup butter
- ½ cup sugar-free sweetener (bake-resistant)
- ½ cup unsweetened cocoa powder
- 3 whole eggs at room temperature
- 1 teaspoon vanilla extract
- Optional: instant coffee powder (for flavor), unsweetened powdered sugar (for dusting), strawberry slices
Sauce
- 1 cup unsweetened chocolate chips
- ½ cup heavy cream
Prep time: 20 minutes + bake for 25-30 minutes.
Step-by-Step Tips
- Preheat Base: Oven 375°F (190°C), line an 8-inch cake pan with parchment paper.
- Microwave Melting: In a microwave-safe bowl, melt the chocolate chips and butter at 50% power for 1 minute, stirring intermittently until smooth.
- Melting and Blending: Let cool slightly for 1 minute, then continue stirring in the sweetener, cocoa, and vanilla; add the egg whites one at a time, avoiding heat setting.
- Pour into the Mold and Let it Set: Pour in the batter and tap gently to release air bubbles, bake until the edges are set and the center is slightly trembling (25-30 minutes).
- Cooling and Setting: Let cool for 5 minutes, then invert the cake with a knife around the edge. It will only thicken when completely cooled.
- Covering with Sauce: Place chocolate chips in a bowl, microwave the butter until warm, then pour it over the chocolate chips. Let it sit for 10 minutes to set, then sprinkle with powdered sugar.
Optional: Coffee chips can be added to enhance the chocolate flavor, and spring molds are easier to unmold.
Storage and Adjustment Tips
Store completely cooled, sealed, and refrigerate for 3 days, or freeze for 3 months and thaw before enjoying. Do not cut the eggs while hot to prevent custard; let cool completely before slicing for a crisp and dense texture. Add berries or ice cream for added flair—this cake is not just a pastry, but a declaration of chocolate freedom, a gentle yet eternal treat for the taste buds.
