Flourless Chocolate Cake 3 Ways (Keto, Paleo)
Who does not like a good chocolate cake? An easy dessert also, savory, light, melts in your mouth, you won`t miss anything, it`s also economic but is so good!
There are some different ways to make it depending on the way you`ll want it, with more or lesser eggs, from beat them longer like a cake or a kind of brownie. I will explain to you the 3 ways I have been done it, and I have some suggestions to tell you, then you'll decide which one you want to make.
For Keto eaters that will use Monk fruit sweetener, I recommend or buy powdered sweetener or make it yourself in a blender because it will reduce the crispness it has also, mix better with butter, and with the eggs whites if used separated. Measure the granulate first, and then blend it out.
The Paleo can use coconut, date, or maple sugars, for the rest of the persons who use another sweetener or sugar cane, you could do it if you want but don`t need to pulverize the sugar at all.
I had a bunch of strawberries that a friend gave me so that those wouldn`t spoil I made a jam but before I decided to put on the cake, I add to the halved strawberries about 2-3 tablespoons of the jam mixed with a half of teaspoon of reduced balsamic vinegar and let them marinate in the fridge while I was making the chocolate cake, Oh my!! so delicious, but feel free to make a frosting with coconut cream, whipped cream, or more melted chocolate chips. another fruit, powdered sweetener, adding powder cocoa on or as it`s, anyway it is delicious!
So, the easiest way to do it is like a brownie because you only need to mix everything together and it does not need a stand mixer to do it, melt the chocolate with the butter when it`s cooled mix it with the eggs, then add it to the dry ingredients, mix everything until smooth, and bake it.
To have an airy cake you should do what I did, or beat the 6 eggs together until they triple in volume then fold it into the dry ingredients or beat 4 whole eggs more 2 yolks repeating the same process as described, then beat in another bowl 2 eggs whites to fold into everything at the end, what you see here is the result, but you`ll decide. I have made several times the kind of brownie when I am in a hurry, but this one is deliciously tender.
What you`ll need:
- Eggs
- Sugar (adapt to your liking)
- Salt
- Unsweetened dark chocolate chips or bars, more than 70%) but if used sweetened reduce a little bit the sugar.
- Vanilla extract
- Cream of tartar if used (optional but helps stabilized the eggs whites)
FLOURLESS CHOCOLATE CAKE 3 Ways (Keto, Paleo, Sugar-Free, Gluten-Free)
Preparation Time: 10 min
Baking Time: 40 min
Total Time: 50 min
The recipe makes 8-10 slices
Ingredients:
1. 6 large eggs at room temperature separated:
- 4 whole eggs + 2 yolks
- 2 eggs whites
2. 1 cup monk fruit sweetener or another preferred sweetener divided
3. 1 cup + 2 tbsp sugar-free dark chocolate chips or a bar chopped
4. 1 tbsp butter or oil to grease the bottom of the pan
5. 11/2 bars (12 oz) butter or ghee or coconut oil
6. 1 tsp vanilla extract
7. 1/4 tsp cream of tartar
8. 1/4 tsp sea salt
9. 1/2 tsp instant coffee (optional but recommended)
10. 1/4 tsp cinnamon (optional)
How to Make it?
3 ways to chose.
First Recipe:
Preheat oven at 350 F, add parchment paper on the bottom of an 8 inches spring pan, and grease only the bottom. Set aside.
Separate the 2 egg yolks from the egg whites, and transfer them to the bowl of the stand mixer with the 4 whole eggs, add salt. Start to beat them at medium-high for about 5 minutes, then add slowly half of the powder sweetener and up the speed at high until they triple their volume around 15 minutes.
Meanwhile, melt de butter and cinnamon is used. Then add the dark unsweetened chocolate chips until smooth followed by the vanilla extract and mix well. Let it cool to room temperature.
In another bowl beat the 2 egg whites starting in low for about 1 minute, then add the cream of tart continuing beating it and turn it on at the high speed, then adding slowly the remaining powder sweetener until a glossy meringue forms.
Once finished, slowly fold the chocolate mixture into the egg yolks until the end, then fold the egg whites divided into 3 until everything is well incorporated.
Transfer the dough into the spring pan.
Bake for around 35-40 minutes, test it with a toothpick.
Take it out and let it cools in the pan, it will deflate a bit, pass a knife around to loosen any piece that is stuck on. Let it cool.
Transfer to a serving plate, decorate if you want to, or enjoy it right away when still warm or if it is decorated, take it to the fridge to let it sit and be cooled.
Enjoy!
Second Recipe:
Exactly the same but beating all the 6 eggs together without any separation until they triple in volume for about 15-20 minutes, then incorporate in parts the chocolate mixture into folding it.
Third Recipe:
This is one is likely a brownie because as the eggs are not beating until they are spongy, it`s denser but the taste it`s the same, and it`s a good alternative when you are in a hurry.
1. 1/2 cup of butter, ghee, coconut oil, or instead of 1/2 cup avocado mashed
2. 3 large eggs or 4 small
3. 1 cup sugar-free dark chocolate chips
4. 1/2 cup cocoa o cacao
5. 3/4 cup sugar or sweetener (any kind you like)
6. 1/4 tsp salt
7. 1 tsp vanilla extract
8. 1/4 tsp cinnamon
Preheat oven at 375 F, add parchment paper on the bottom of an 8 inches spring pan, and grease only the bottom. Set aside.
Melt de butter, then add the dark unsweetened chocolate chips until smooth followed by the cinnamon, and instant coffee if used, and mix well. Let it cool to room temperature.
In a bowl beat the eggs with the vanilla extract, add the cocoa mixed with the sugar and salt.
Add the cooled chocolate into the egg mixture and mix thoroughly.
Transfer to the pan and bake between 30-35 minutes. Let it cool, then decorate the way you like it or enjoy it as it`s.
Notes: I made jam with fresh strawberries and monk fruit sweetener, then add about 2-3 tbsp of jam with a half teaspoon of reduced balsamic vinegar and vanilla extract to the halved fresh ones, mixed to cover them, and left in the fridge until my cake was cooled.
Don`t use milk chocolate chips or bars, only dark chocolate 70% and above preferably unsweetened like Lily`s 70%.
You can substitute the monk fruit sweetener for any other sweetener, the ratio will be 1:1.
You can add on the cake cocoa powder, powdered sweetener, whip coconut cream or dairy, melted chocolate (3/4 cup chocolate chips) with butter or coconut oil (3 tbsp) and pour on the cake, avocado chocolate frosting, or anything your heart desires!.
If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! 💗
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