Flourless chocolate cake became my obsession in the bustling kitchen of a gourmet restaurant where I worked in the early 90s. I was fascinated by the dense but creamy texture as well as the deep, dark fudgy flavour of this masterpiece. I experimented with different chocolates, sweeteners, number of eggs, and flavourings until I found the perfect combination. This should be the cake you serve when impressing and spoiling your guests is the goal. You might never use flour again.
Flavour boost
Chocolate and coffee are a popular pairing because the bitterness and sweetness creates an incredible richness. Stir 1 Tbsp (15 mL) espresso powder into the water along with sugar and salt. Then follow the remaining steps as written.
Excerpted from The Easy 5-Ingredient Pescatarian Cookbook: Simple Recipes for Delicious, Heart-Healthy Meals, by Andy DeSantis RD MPH and Michelle Anderson, published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved.
Flourless Dark Chocolate Cake
Ingredients
- 1/2 cup (125 mL) water
- 1/2 cup (125 mL) coconut sugar or granulated sugar
- 1/8 tsp (0.5 mL) sea salt
- 1 1/4 lbs (567 g) bittersweet chocolate (containing at least 70% cacao), roughly chopped
- 1 cup (250 mL) salted butter, cut into 1 in (2.5 cm) cubes, plus more for greasing pan
- 7 organic eggs
- 2 tsp (10 mL) pure vanilla extract
Nutrition
Per serving:
- calories416
- fat30g
- sat fat19g
- trans fat0g
- carbohydrates40g
- sugars20g
- fibre3g
- sodium192mg
Directions
01
Preheat oven to 300 F (150 C). Grease a 9 in (23 cm) round springform pan and set pan on a piece of foil. Fold foil up the outside of the pan, forming a waterproof layer. Set aside.
02
In small saucepan, combine water, sugar, and salt over medium-high heat, stirring until sugar is completely dissolved. Remove pan from heat and set aside.
03
In large bowl over a medium saucepan of simmering water, place chocolate and stir until chocolate has melted. Remove chocolate from heat and, with hand beater on medium speed, beat in butter (one cube at a time) until well blended. Beat sugar mixture and eggs (one at a time) at medium speed. Add vanilla, and beat until smooth.
04
Pour batter into prepared springform pan and place pan into a larger pan. Pour boiling water into the larger pan until it reaches 1 in (2.5 cm) up sides of springform pan. Bake cake until edges are firm, about 45 minutes. Remove cake from oven and let cool on rack.
05
Chill cake in refrigerator overnight. Remove from springform pan until ready to serve.
Like this recipe?
This recipe is part of the Book review: The Easy 5-Ingredient Pescatarian Cookbook collection.
Andy De Santis, RD, MPH and Michelle Anderson
Andy De Santis, RD, MPH, is a dietitian operating a private practice in Toronto. An avid blogger, Andy also loves combining nutrition education and humour on Instagram.
READ THIS NEXT
SEE MORE »
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Sorghum Tabbouleh with Kale and Navy Beans
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.