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Flourless Fallen Chocolate Cake

Irresistible Flourless Fallen Chocolate Cake for Sweet Cravings

This Flourless Fallen Chocolate Cake is a rich, gluten-free dessert that satisfies sweet cravings with its fudgy texture.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Gluten-Free
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 8 ounces Chocolate Rich chocolate provides the decadent base; swap for dark chocolate if you prefer a deeper flavor.
  • 1/2 cup Unsalted Butter Adds moisture and richness; feel free to use vegan butter for a dairy-free option.
  • 5 large Eggs Separated, ensure they are at room temperature for optimal aeration.
  • 3/4 cup Granulated Sugar Touch of sweetness that helps with meringue structure; coconut sugar can be a less refined substitute.
  • 2 teaspoons Vanilla Extract Enhances the chocolate flavor; using pure vanilla extract will elevate the taste significantly.
  • 1/2 teaspoon Salt Balances sweetness and brings out flavors.
  • 2 tablespoons Cocoa Powder Deepens the chocolatey goodness; Dutch-processed cocoa can make it even smoother.

Equipment

  • 9-inch springform pan
  • Microwave-safe bowl
  • Electric mixer
  • Spatula

Method
 

Step-by-Step Instructions for Flourless Fallen Chocolate Cake
  1. Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by buttering the sides and dusting with cocoa powder.
  2. In a microwave-safe bowl, combine 8 ounces of chopped chocolate and 1/2 cup of unsalted butter. Microwave until melted and smooth, about 1.5 to 2 minutes.
  3. Beat 5 large egg whites on medium speed, slowly adding 3/4 cup of granulated sugar until medium stiff peaks form, about 3-5 minutes.
  4. Mix 5 separated egg yolks into the cooled chocolate, followed by 2 teaspoons of vanilla extract, 1/2 teaspoon of salt, and 2 tablespoons of cocoa powder.
  5. Gently fold the whipped egg whites into the chocolate mixture until no white streaks remain.
  6. Transfer the batter into the prepared springform pan and smooth the top evenly.
  7. Bake in the preheated oven for 45 to 50 minutes until a toothpick inserted comes out clean.
  8. Cool completely in the pan before removing, then serve warm or chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 135mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 22gVitamin A: 500IUCalcium: 20mgIron: 2mg

Notes

Ensure your eggs are at room temperature for better aeration and use proper folding techniques to maintain the cake's fudgy texture.

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