Flourless Chocolate Cake
Flourless Chocolate Cake - Velvety chocolate treat that takes the cake!
Healthy, because
Even smarter
Nutritional values
Connoisseurs with gluten intolerance (coeliac disease) can enjoy this juicy chocolate sin without hesitation. Dark chocolate counteracts the less favourable fatty acid structure with many saturated fatty acids. Scientists have proven that dark chocolate strongly increases the heart protecting antioxidants in the blood for a few hours.
A good vegetable-based baking margarine instead of butter lowers the cholesterol content of the delicious cake without much loss of taste!
(Percentage of daily recommendation)
| Calorie | 300 kcal | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 321 mg | (8 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 122 mg |
Ingredients
- Ingredients
- 4 ounces Dark chocolate (70% cocoa)
- 4 ounces butter
- 5 ounces cane sugar
- 3 eggs (large)
- 1 ounce cocoa powder
- powdered sugar (and cocoa powder for dusting)
Kitchen utensils
Preparation steps
Coarsely chop chocolate and melt with butter in a bowl over hot but not boiling water, stirring occasionally.
Remove bowl from heat and stir sugar into chocolate.
Beat eggs lightly and stir into chocolate.
Mix cocoa powder into chocolate.
Line a 20 cm diameter (approximately 8-inch) springform pan with parchment paper. Pour in cake batter and flatten slightly.
Bake cake in a preheated oven at 180°C (convection oven 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for 25-30 minutes. Remove from oven and let cool for 5 minutes in the pan. Release springform pan, loosen the cake with a knife from the edge. Invert cake carefully on a plate. Mix powdered sugar and cocoa powder and sprinkle over cake.
