Flourless Sugar-free Chocolate Cake

Flourless Sugar-free Chocolate Cake Recipe - Delicious and Healthy Dessert

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

This Flourless Sugar-free Chocolate Cake is a decadent and rich dessert that is perfect for those looking for a low-carb and sugar-free option. Made with almond flour and dark chocolate, this cake is sure to satisfy your chocolate cravings without the guilt.

History

Flourless chocolate cakes have been around for centuries, with variations found in many different cultures. This particular recipe is a modern twist on the classic flourless chocolate cake, using almond flour as a substitute for traditional flour to make it gluten-free and low-carb.

Ingredients

2 tbsp unsalted butter (2 tsp to coat pan + 4 tsp to add to cake)
1 tbsp unsweetened cocoa powder
1 cup less 2 tbsp almond flour
0.38 lb (17.24 kg) melted YC chocolate 70% dark chocolate for Cooking
0.5 cup sour cream
2 egg yolks + 5 egg whites (at room temperature)
1 tsp Singing Dog vanilla™ pure vanilla extract
0.25 tsp salt

How to prepare

Preheat the oven to 350°F (177°C).
Coat a 9” springform pan with butter and dust it with cocoa powder (do not tap out excess).
Combine the melted chocolate and the remaining butter, stirring until smooth and combined.
In a large bowl, combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract. Stir until well-blended.
Using an electric mixer, beat the egg whites and salt until stiff glossy peaks form.
Add one-quarter of the egg whites to the chocolate mixture to lighten it. Gently fold in the remaining whites until no white streaks remain.
Pour the batter into the prepared pan and smooth the top.
Bake for 20 minutes or until the cake has risen and is barely dry on the top. A wooden toothpick inserted should come out with lots of moist crumbs.
Place the cake, still in the pan, on a rack and let it cool until warm. The cake will fall dramatically.
Loosen the edges of the cake with a knife and remove the sides of the pan.
This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. The texture should be dense, moist, and slightly fudgy.
The chocolate can be melted on a low microwave setting just until melted or over a double boiler.

Variations

Add a tablespoon of instant coffee granules to the batter for a mocha flavor.
Top the cake with fresh berries or a sugar-free raspberry sauce for a fruity twist.

Cooking Tips & Tricks

Make sure to beat the egg whites until stiff peaks form to ensure a light and airy texture in the cake.

- Be careful not to overmix the batter when folding in the egg whites to avoid deflating them.

- Let the cake cool in the pan before removing the sides to prevent it from collapsing too much.

Serving Suggestions

Serve this Flourless Sugar-free Chocolate Cake with a dollop of whipped cream or a scoop of sugar-free ice cream for a delicious and indulgent dessert.

Cooking Techniques

Beating the egg whites until stiff peaks form is crucial for the texture of this cake.

- Folding in the egg whites gently to avoid deflating them.

Ingredient Substitutions

You can use coconut flour or hazelnut flour instead of almond flour for a different flavor profile.

- Use coconut oil or ghee instead of butter for a dairy-free option.

Make Ahead Tips

This cake can be made ahead of time and stored in the refrigerator for up to 3 days. Just bring it to room temperature before serving.

Presentation Ideas

Dust the top of the cake with cocoa powder or powdered sugar for a decorative touch. You can also garnish with fresh mint leaves or chocolate shavings.

Pairing Recommendations

Pair this Flourless Sugar-free Chocolate Cake with a glass of red wine or a cup of coffee for a sophisticated dessert experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for 10-15 seconds or until warm.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 12g

- Dietary Fiber: 3g

- Net Carbohydrates: 9g

Fats

- Total Fat: 20g

- Saturated Fat: 8g

Proteins

- Protein: 5g

Vitamins and minerals

Calcium: 4%

- Iron: 10%

Alergens

Contains nuts (almond flour)

Summary

This Flourless Sugar-free Chocolate Cake is a low-carb and sugar-free dessert option that is rich in fats and proteins. It is also a good source of dietary fiber and iron.

Summary

This Flourless Sugar-free Chocolate Cake is a delicious and indulgent dessert that is perfect for those following a low-carb or sugar-free diet. With its rich chocolate flavor and fudgy texture, this cake is sure to become a favorite in your recipe collection.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Flourless Sugar-free Chocolate Cake. It was many years ago, back when I was a young girl living in a small village in the countryside. I had always loved baking, but this recipe was unlike anything I had ever seen before.

I first learned of this recipe from an old cookbook that I stumbled upon in the attic of our old farmhouse. The pages were yellowed and brittle, but as I flipped through them, I came across a handwritten note tucked away in the back. It was a recipe for a decadent chocolate cake that was not only flourless, but also sugar-free.

Intrigued, I decided to give the recipe a try. I gathered the ingredients – rich dark chocolate, creamy butter, eggs, and a touch of honey for sweetness – and set to work in our tiny kitchen. As I mixed and whisked, the aroma of chocolate filled the air, and I knew I was onto something special.

When the cake finally emerged from the oven, I could hardly contain my excitement. It was rich and velvety, with a deep, intense chocolate flavor that was unlike anything I had ever tasted before. And the best part? It was guilt-free, with no refined sugars or flours to weigh me down.

I shared the cake with my family, and they were all amazed by how delicious it was. My grandmother, in particular, was impressed. She had always been the one to teach me how to cook and bake, passing down her own recipes and culinary wisdom over the years. But this cake was something new, something different. And she could see the spark of creativity and innovation in my eyes.

From that day on, my grandmother and I embarked on a culinary journey together, experimenting with new ingredients and techniques to create healthier, more wholesome dishes. We sourced honey from the local beekeeper, used coconut oil instead of butter, and even tried our hand at baking with almond flour and flaxseed meal.

But the Flourless Sugar-free Chocolate Cake remained a staple in our repertoire. It was a testament to the power of simplicity and purity in cooking, a reminder that sometimes less is more when it comes to creating delicious food.

As the years went by, I continued to refine and perfect the recipe, tweaking it here and there to suit my own tastes and preferences. I added a hint of cinnamon for warmth, a splash of espresso for depth, and a sprinkle of sea salt for balance.

And whenever I baked the cake, I felt a connection to the past, to that young girl who had discovered something truly magical in the pages of an old cookbook. I knew that my grandmother was watching over me, guiding me with her wisdom and love as I carried on her legacy in the kitchen.

Now, as I sit here in my own kitchen, surrounded by the scent of chocolate and memories of days gone by, I am grateful for the gift of that recipe. It has not only nourished my body, but also my soul, reminding me of the joy and wonder that can be found in a simple slice of cake.

And so I continue to bake, to create, to share my love of cooking with others. And I know that wherever my grandmother may be, she is smiling down on me, proud of the woman I have become and the recipes I have learned along the way.