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EatSmarter exclusive recipe

Flourless Chocolate Cake

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Flourless Chocolate Cake

Flourless Chocolate Cake - Velvety chocolate treat that takes the cake!

Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
300
calories
Calories
0
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Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie300 kcal(14 %)
Protein5 g(5 %)
Fat18 g(16 %)
Carbohydrates28 g(19 %)
Sugar added20 g(80 %)
Roughage5 g(17 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.8 μg(4 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.7 mg(14 %)
Vitamin B₆0 mg(0 %)
Folate21 μg(7 %)
Pantothenic acid0.5 mg(8 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C0 mg(0 %)
Potassium321 mg(8 %)
Calcium32 mg(3 %)
Magnesium65 mg(22 %)
Iron2.4 mg(16 %)
Iodine3 μg(2 %)
Zinc1.2 mg(15 %)
Saturated fatty acids10.3 g
Uric acid12 mg
Cholesterol122 mg
Development of this recipe:

Ingredients

for
8
Ingredients
4 ounces
Dark chocolate (70% cocoa)
4 ounces
5 ounces
3
Eggs (large)
1 ounce
Powdered sugar (and cocoa powder for dusting)
Preparation

Kitchen utensils

1 Small pot, 1 coated Springform pan, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Fine-mesh sieve, 1 Whisk, 1 Parchment paper, 1 Silicone spoon, 1 Fork

Preparation steps

1.
Flourless Chocolate Cake preparation step 1

Coarsely chop chocolate and melt with butter in a bowl over hot but not boiling water, stirring occasionally.

2.
Flourless Chocolate Cake preparation step 2

Remove bowl from heat and stir sugar into chocolate.

3.
Flourless Chocolate Cake preparation step 3

Beat eggs lightly and stir into chocolate.

4.
Flourless Chocolate Cake preparation step 4

Mix cocoa powder into chocolate.

5.
Flourless Chocolate Cake preparation step 5

Line a 20 cm diameter (approximately 8-inch) springform pan with parchment paper. Pour in cake batter and flatten slightly.

6.
Flourless Chocolate Cake preparation step 6

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.