Flourless Chocolate Cake used to be reserved for special occasions in a fancy restaurant until now. With a little practice I figured out how to make flourless chocolate cake right at home. It requires some patience but it’s totally worth it because the end result is pure decadence! Plus it’s naturally gluten free, high in healthy saturated fats, and rich in choline from the egg yolks.
- 18 ounces bittersweet chocolate
- 6 eggs (or 8 yokes for creamier, denser cake which I prefer since have a food sensitivity to egg whites)
- 1 cup butter, melted (grass-fed for the most nutrients & best flavor)
- 1/2 cup water (or for the caffeinated version use espresso made from this Bulletproof coffee!)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Boiling water (for water bath)
- Coconut Oil (cold-pressed, organic)
- 9″ x 13″ pyrex baking dish
- 10″ round pyrex baking dish
- AeroPress (optional – for espresso)
- Glass Pitcher
How to Make Flourless Chocolate Cake
1. Preheat oven to 300 degrees F (150 degrees C).
2. Liberally grease one 10″ round pyrex baking dish with coconut oil and set aside.
3. In a small saucepan over medium heat combine water & sea salt. Stir until completely dissolved and set aside (OR make espresso & add the sea salt to it).
Tip: Don’t have an espresso machine? No problem; I use an AeroPress. It’s small, easy to store and it makes great espresso especially with this Bulletproof Coffee. Just be careful about caffeine intake. I usually don’t drink caffeine after 2PM because I don’t metabolize caffeine very quickly – i.e. it stays in my system longer than most people. It will keep me up LATE which is not good for keeping my sleep rhythms on track. You can find out if you’re a slow metabolizer with a 23andme DNA test.
4. Using your microwave and a glass mixing bowl (avoid microwaving plastic because it can leach toxins into your food), melt 1/3 of the bittersweet chocolate at a time. Set for 1 minute each time, then stir and add more chips until you’ve melted all of the chocolate for the flourless chocolate cake.
5. Pour the chocolate into the bowl of an electric stand mixer. (You could use a hand mixer if you have another set of hands to help you out.)
6. Time for patience: With the mixer on medium, slowly pour the butter into the chocolate. Slowly pour in the hot water/espresso. Slowly pour in the eggs, one at a time. Finally pour in vanilla. After it’s thoroughly mixed, pour the batter into the oiled 10″ pan. Sprinkle sea salt on top, if desired.
7. Set cake pan inside the larger 9″ x 13″ pyrex baking dish and place on oven rack in oven. Before closing the door using a glass pitcher, add as much boiling water to the rectangular pan as you can fit without spilling over. This is called a “water bath”.
Tip: The point of using the second pan with water is to ensure the flourless chocolate cake bakes evenly & has a smooth finish.
8. Bake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill overnight in the pan (or for an hour in the freezer if you’re too excited to wait that long!) To unmold, dip the bottom of the pan in hot water for 10 seconds and invert onto a serving plate. Voila!
Flourless Chocolate Cake (aka Chocolate Decadence!)
For a little pizzazz, add a handful of raspberries & mint leaves. Personally I’m not one for the taste of mint-anything, but the foliage definitely adds to the appetizing appearance of this dessert.
You will get a ton of party invites just by making this decadent flourless chocolate cake 😉 Share your pics and tag @yourpowerofreason using #labelsareforfoodnotpeople.