Flourless Chocolate Cake – a delicious recipe with semi-sweet chocolate chips, egg whites, unsalted butter, unsalted butter, sugar, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 275 degrees.
2
Butter a 9 inch springform pan well.
3
Place butter and chocolate into a large glass bowl and microwave for 30 second increments, stirring well until after each increment until completely melted.
4
Allow to cool slighly.
5
Whisk in the eggs yolks well.
6
In another bowl, add the egg white and mix with a hand mixer until soft peaks form, about 3-5minutes.Gradually add the sugar and beat until soft and fluffy.
7
Mix in 1/4 of the egg white mixture to the chocolate mixture and stir well.
8
Gently fold in the rest of egg whites until mixed well.
9
Pour into springform pan, smoothing out the top.
10
Bake at 45 to 50 minutes.
11
Allow to cool completely.
12
Dust with Confectioners sugar and maybe some berries on top!
1024
kcal
Calories
67
g
Fat
66
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 ½ cups semi-sweet chocolate chips or 8 ounces chopped bittersweet chocolate, 6 large egg whites, 6 tablespoons unsalted butter, plus more, unsalted butter, for the pan, and more.
Yes, Flourless Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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