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You are here: Home / Recipes / Cakes and Cupcakes / Chocolate Flourless Cakes

Chocolate Flourless Cakes

March 24, 2014 Updated February 2, 2022 46 Comments

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Every now and then we all need a little guilty pleasure.  What about a non-guilt pleasure?
 
These little cakes are rich yet flourless.  They are made with high-quality chocolate and luscious almond butter making them a more healthful choice.
 
I have received comments from friends and family that my blog has recipes that are too difficult and have too many steps and ingredients.  Pshhhh.  Yaaaaaa!
 
My goal is to teach people how to cook.  My goal is to stay away from processed foods as much as possible.  I like knowing exactly what is in my food and I like to be able to pronounce the ingredients in my food.  No additives.  No preservatives.  Just pure clean food.  That alone, in my opinion, makes for a healthy food choice.
 
 
 
Thank you True Food Kitchen for a wonderful recipe that I have made 4 times in one week (just for blogging purposes and that’s the story I’m sticking with).  It’s so easy to make with just a few ingredients. You’ll love it.
 

You will need:

6-ounces (170 g) dark chocolate, at least 70%
3-ounces (85 g) unsalted butter
3-ounces (85 g) almond butter
3 eggs, separated
6 tablespoons (75 g) natural cane sugar
pinch of sea salt
1 teaspoon vanilla extract

 

In a double boiler add chocolate.  You can use a bowl over a simmering pot of water.

 

Add butter.

 

 
 
Add almond butter.  Melt all ingredients and stir until smooth.
 
 

Add a pinch of sea salt.

 

Add vanilla.

 

Stir.  Set aside to cool.

 

Beat egg yolks.

 

Slowly add 3 tablespoons of can sugar to the eggs while mixing.

 

Continue to beat until pale yellow and thickened.

 

Ribbons will form as the drizzle from the beaters.

 

Slowly add the cooled chocolate mixture into the egg yolks continuously mixing.

 

Mix until smooth.  Set aside.

 

With clean beaters, beat egg whites until foamy.

 

Continue mixing while slowly adding the sugar.

 

Beat until soft peaks form.

 

Add half of the egg white mixture to chocolate mixture.

 

Gently fold in egg whites.

 

Add the remaining egg whites.

 

Gently fold into the chocolate mixture.  Trying hard not to deflate the egg whites.

 

 

Lightly spray six  4-ounce ramekins with non-stick spray.

 

Pour the batter into the molds, almost to the top.

 

 

Bake at 325 F (162 C) degrees fro 12-14 minutes.

 

 

 
Do not over bake.  The cakes will deflate slightly after taking from the oven.  Serve warm.
 
These can be made in advance and re-heated in a 300 F (149 C) oven for 4 minutes.
 
 

This can be served with fresh berries or a berry compote.  Vanilla ice cream would be fabulous.  Haagen Dazs vanilla does not have additives and preservatives, which makes it a healthier choice.

 

 

 

I like to eat them right from the oven.  They have a rich molten center.

 

 

 

Once cooled, carefully run a knife around the edges of the ramekins and lift cake out for serving as a stand alone cake.  Reheat as stated above.

 

 

My new non-guilty pleasure.

*READ THIS:  I really love the True Food Kitchen Cookbook.  I would love to send out a copy to the first person who makes a comment on this post.  Just leave a comment about how much you love cooking from scratch and I’ll ship you a copy.  Sorry at this point I can only ship within the U.S.  Which makes me sad because I love all of my readers from all over the world.  You hold a place in my heart.

4.67 from 3 votes
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Chocolate Flourless Cakes

Every now and then we all need a little guilty pleasure. What about a non-guilt pleasure? These little cakes are rich yet flourless. They are made with high-quality chocolate and luscious almond butter making them a more healthful choice.  

Course Dessert
Cuisine American
Keyword flourless chocolate cake, flourless chocolate cake recipe, gluten-free chocolate cake
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 649 kcal
Author Janet Barton

Ingredients

  • 6 ounces dark chocolate, at least 70% 170 g
  • 3 ounces unsalted butter 85 g
  • 3 ounces almond butter 85 g
  • 3 eggs separated
  • 6 tablespoons natural cane sugar 75 g
  • pinch of sea salt
  • 1 teaspoon vanilla extract

Instructions

  1. Over a double boiler, melt chocolate, butter and almond butter.  Stir until smooth.  Add a pinch of salt and vanilla.  Let cool.
  2. Separate the egg and place the yolks in the bowl of an electric mixer.  Add 3 tablespoons sugar and beat until a light, pale yellow color, about 6 minutes.  Slowly pour in the melted chocolate and mix until combined.
  3. In a clean mixing bowl, add the egg whites,  Whisk until frothy.  Slowly pour in 3 tablespoons sugar and mix until soft peaks form.  fold the whites into the chocolate/egg mixture.  Carefully fold until combines.
  4. Spray 4-oz. ramekins or muffin cups with pan spray.  Pour the batter into the molds, almost to the top.  Bake at 325 degrees for 12 minutes.  Let cool if unmolding.
  5. Serve warm or make ahead and reheat in a 300 F (149 C) oven for 4 minutes.

Recipe Notes

by: True Food Kitchen

Nutrition Facts
Chocolate Flourless Cakes
Amount Per Serving
Calories 649 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 23g115%
Cholesterol 169mg56%
Sodium 59mg2%
Potassium 508mg15%
Carbohydrates 42g14%
Fiber 6g24%
Sugar 30g33%
Protein 12g24%
Vitamin A 725IU15%
Calcium 128mg13%
Iron 6.4mg36%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cakes and Cupcakes Tagged With: chocolate, chocolate molten cake, dark chocolate, flourless cakes, gluten free, Grain free

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Comments

  1. Charees Miller says

    July 16, 2018 at 3:26 am

    I just made these in a 9×13 As brownies and they are amazing!!! Gluten free brownies that are rich and decadent!!!

    Reply
    • Janet Barton says

      July 17, 2018 at 3:59 pm

      Such a brilliant idea. I need to try them. Yum

      Reply
  2. Katie says

    April 8, 2014 at 12:16 am

    This looks divine. Your recipes have never failed me, so I'm definitely excited to try this one!

    Reply
    • Janet Barton says

      April 9, 2014 at 7:56 pm

      You totally have to try it!

      Reply
  3. http://milkmaidrecipebox.blogspot.com/ says

    April 5, 2014 at 2:39 pm

    Your wonderful recipes too difficult? They have too many steps? No way!! I, too, know that too many experienced cooks may assume the beginning cook/baker just "KNOWS what we mean" and that is not true! (From way back when, I remember being the "beginner"– your blog is a great TEACHER!) Beginners want to SEE the steps, or at least have them DETAILED in writing! When I describe the steps in a recipe on my blog, I know I "over-describe" for most, but not for the beginner. Your blog is wonderfully shown, written……. wonderful, period!

    Reply
    • Janet Barton says

      April 9, 2014 at 7:56 pm

      Thank you so much for such a kind comment. This really means a lot to me coming from a fabulous cook like yourself. Thank you, you just made my day.

      Reply
  4. Shannon says

    March 31, 2014 at 5:05 am

    I am too late to win the cookbook, but want to thank you for the recommendation, as well as the other recipes you post. I am only now discovering how to cook with real, whole-food ingredients. Also, if you prepared all of the food for girls camp from scratch, I am guessing you weren't released due to discrimination – they were probably just afraid you were going to be translated! 😉

    Reply
    • Janet Barton says

      March 31, 2014 at 8:15 pm

      Ohhhh, translation. That totally makes sense. ha ha. You're actually not too late for the cookbook. No one has responded to me with their address. Soooo If you're interested send me your address at simplysogood@hotmail.com and I'll have amazon ship you a book.

      Reply
    • Daniela says

      March 31, 2014 at 11:03 pm

      "Translated"? as in another language? Janet, if you want to have a spanish version of the blog I would LOVE to help!

      Reply
  5. Eddi Marks says

    March 31, 2014 at 2:21 am

    I love all the steps and photos! Don't change a thing. Going to try this just as soon as I master almond butter.
    Thanks- You are my Sunday afternoon activity after church and dinner.

    Reply
    • Janet Barton says

      March 31, 2014 at 8:17 pm

      No plans on changing. Thanks for liking me/blog the way we are. I play in the kitchen all during our conferences so I don't fall asleep. I just listen away in the kitchen.

      Reply
  6. Janet Barton says

    March 30, 2014 at 11:48 pm

    My daughter has ulcerative colitis and cannot have gluten or grains of any form. I was just saying to her the other day that having a nut allergy along with having to be GF would be extremely difficult. I'm so sorry. I think you could add coconut butter (not coconut oil). It would give it more of a coconut flavor. That could work. You looked at another flourless torte on my blog called La Bete Noir it contains more butter and more eggs. I think you could try adding 1/4 cup more butter and maybe an additional egg. I'm just guessing on that one. Could work great.??

    Reply
  7. Anonymous says

    March 30, 2014 at 6:14 pm

    Do you have any recommendations for a nut butter substitution? My son has celiac's and a nut allergy. I was so excited to see this until I got to the ingredient list. 🙁

    Reply
  8. Marie // La Tasse Fumante says

    March 29, 2014 at 9:16 pm

    I love your blog exactly as it is, especially for the fact that you like to create everything from scratch, from brioche to your own ricotta cheese !! Don't change a bit, we love you for that 🙂 By the way this cake looks like a real treat ! Greetings from France

    Reply
    • Janet Barton says

      March 30, 2014 at 11:50 pm

      Thank you so much for such a kind comment. You just made my day, especially coming from France. Merci.

      Reply
  9. Nguyen says

    March 26, 2014 at 2:44 pm

    There are many reasons why I love your blog, and one of them is cooking from scratch. I have tried so many recipes from your blog and never fail, from salad dressing to soup and cakes. The latest recipe I tried is madeleine, it’s so good that I have to make it again and again just to give away to my friends and family. Please, please don’t change your mind and don’t listen to anybody, there are many people like me is looking for good food every day, and good food only comes direct from earth to kitchen. Never enough to say thank you for your time and effort to share your wonderful recipes with strangers like me. Thanks again and have wonderful day. Nguyen.

    Reply
    • Janet Barton says

      March 29, 2014 at 4:17 am

      You have made my day too, Nguyen. Thank you so much for your kind comments. Like you, I love clean whole foods. Thank you so much for being such a faithful follower.

      Reply
  10. Kathy says

    March 25, 2014 at 9:40 pm

    I have been following you since you posted the "recipe" for creme fraiche! So, I had to chime in on the number of ingredients and length of the process as well…..Please, please don't change a thing about your approach to what you post. To be honest if I'm looking for something quick, I search Pinterest. If I am looking for something to get "dirty" doing and know that it is going to turn out wonderfully, I come here. I love what you post. Some days I like to dream about some day making what you post (much like your dream of fresh mozzarella) and live vicariously through your detailed photos (which I also LOVE). Keep up the great work!

    P.S. This recipe reminds me of french mousse, just baked — how cool!

    Kathy

    Reply
    • Janet Barton says

      March 29, 2014 at 4:15 am

      Thank you so much Kathy, this makes my day. I'm not planning on changing. I like good food too much. Someday I will achieve homemade mozzarella…I hope. I'm so glad you found my blog.

      Reply
  11. Anonymous says

    March 25, 2014 at 5:39 pm

    Since I retired I found I really do like to cook and have been making everything from scratch. My hubby is diabetic and the doctor is very happy with his test results. I am going to look into this cookbook. As just an aside do NOT take the pain reliever or the other one that starts with an A. My dr. thinks I did kidney damage because I took them for my arthritis. Only take Tylenol.

    Reply
    • Janet Barton says

      March 29, 2014 at 4:14 am

      Thank you so much for the heads up. I'm trying to stay away from all NSAIDS. Eating well is helping. You are a great wife to cook so healthy for your hubby. Keep it up.

      Reply
  12. Little Lisa says

    March 25, 2014 at 5:00 pm

    Janet, I am my stake's camp director. PLEASE oh pretty PLEEEEAAASSE come be the cook at my girls camp this summer!!!

    Reply
    • Janet Barton says

      March 29, 2014 at 4:12 am

      Hi Little Lisa, Stake camp director has been my favorite calling EVER! And I hate camping. Ha ha. I love the girls they are so much fun. I just need a little more info WHEN and WHERE?

      Reply
  13. Pots and Pins says

    March 25, 2014 at 3:07 pm

    You saved me yet again! I was looking for a rich, decadent chocolate dessert for a friend's birthday – and voila! I love cooking from scratch, I love the entire process but especially the end result – I control what's on my plate from beginning to end – that's a good thing! Thanks Janet and keep it up!! xo, Nan

    Reply
    • Janet Barton says

      March 29, 2014 at 4:11 am

      Hi Nan, Whew I'm so glad I came to the rescue. I've been in SEATTLE!! My son lives in Bellevue and I went to visit him for my birthday. What an awesome trip. I'm hoping to get back up there in July. I'd love to find a trial run/race just for fun.

      Reply
  14. cookie says

    March 25, 2014 at 1:37 pm

    I found your blog when searching for no-knead bread and I have tried some of your other recipes and they have all worked out thanks to the clear instructions. I hope you don't change your blog. I love cooking from scratch. I love knowing what I'm feeding my family. I also love the fact that my family are getting to the stage where they will turn their nose up at processed food. Keep up the good work

    Reply
    • Janet Barton says

      March 29, 2014 at 4:10 am

      Thanks Cookie, I have no intention on changing. Isn't it great when your kids decide that fast food tastes terrible and makes them feel the same. It's a happy day when they realize how important good food is. Thank you for your kind comment.

      Reply
  15. Kezia says

    March 25, 2014 at 7:38 am

    These look delicious! I've been trying to eat more healthily, but it is hard sometimes! I also love cooking from scratch – it's such a tasty, healthy way to cook I just don't understand how people could have a problem with it.

    Reply
    • Janet Barton says

      March 29, 2014 at 4:08 am

      Thanks, Kezia. Some folks are slower learners than others. I started cooking from scratch because the food tastes so much better. Little did I know I was doing myself and my family a favor with healthy eating.

      Reply
  16. Daniela says

    March 25, 2014 at 3:33 am

    Once I was teaching a couple of friends to cook stir-fried chicken strips and vegetables. When I finished I say: "see? it's very easy! It only takes 20 minutes!" They said that it was not easy, that they didn't remember the steps and that I make it look easy because I chop waay too fast… WHAT

    I absolutely love that you make everything from scratch. For me, too, it's the only way to go; for health (I have osteopenia) and for taste. And my family and friend love the results from trying your recipes (perfection every.single.time).

    Any news in the mozzarella-gate?

    Huge kiss,

    Reply
    • Janet Barton says

      March 25, 2014 at 4:01 am

      You are the master cook in Argentina! Your friends and family are so lucky to have you cook for them. Ahhhhh the mozzarella!! Not yet. Don't worry I have all of your notes and it is on my list of things I must master before I die. However, it just might kill me in the process. I enjoy your comments. thank you.

      Reply
  17. Candace says

    March 25, 2014 at 1:04 am

    Having two different types of arthritis and being active like you, I am so intrigued by your ability to ditch the Advil, Janet! I have been trying to cook with fewer artificial ingredients for years, but now I may just go all the way! Thanks for a wonderful post and recipe!
    Cheers!

    Reply
    • Janet Barton says

      March 29, 2014 at 4:07 am

      I'm sorry about the arthritis. That must be so hard. I hope you can find something that works for you. I'm finding that what I eat really does play a part in how I feel and my ability to move.

      Reply
  18. acorn hollow says

    March 24, 2014 at 11:16 pm

    I love your blog and your bread has made me a rock star at many functions! I will be trying this cake for this coming weekend when I host my daughter and family for Sunday dinner. I have never eaten much processed food thanks to my mom and grandmother. My daughter decided it would be easier to do more processed as she is very busy and has found it is not cheaper or better so she is doing a great job of scratch cooking.
    Cathy

    Reply
    • Janet Barton says

      March 24, 2014 at 11:29 pm

      Thank you Cathy. Young moms are so busy. It is really hard for them to spend hours in a kitchen. Kudos to your daughter she must be a great mom…like her mom.

      Reply
  19. Heather P says

    March 24, 2014 at 10:05 pm

    Janet these look amazing! My husband and I have been gradually moving towards a processed free diet and we've never felt better! It's so funny because my husband used to live on pizza and nutella and now he religiously reads all labels, including the dog food we buy!

    Reply
    • Janet Barton says

      March 24, 2014 at 11:02 pm

      Lucky dog! I still love nutella, thank goodness there are many recipes out there from scratch. Thank you pinterest. Love your comment. Thank you.

      Reply
  20. stella says

    March 24, 2014 at 10:01 pm

    Don't listen to anyone! Don't change a thing! I just made butter this weekend because of you. Sweet cream though, not cultured. My husband works at a very well known resturant in houston, but I do all the cooking at home. Needless to say, he is very picky and whenever I make something from your blog, he loves it! I put in a little Meyer lemon zest and chives in the butter and we had it with homemade cornbread this Sunday. It was wonderful. Love your blog.

    Reply
    • Janet Barton says

      March 24, 2014 at 11:02 pm

      Stella, you are my new favorite person. Your butter sounds amazing and I must try it soon. Thank you, thank you.

      Reply
  21. Jessica Buttigieg says

    March 24, 2014 at 9:03 pm

    My mum just went gluten free for a variety of reasons and has been sad to miss her usual dessert options. I will definitely be making this for her… She is a chocolate lover!!

    Reply
    • Janet Barton says

      March 24, 2014 at 11:01 pm

      I'm realizing more and more people out there are having to go GF or grain free due to health issues. Thank goodness there are many resources out there to help with fabulous recipes. I hope this is a safe recipe for her.

      Reply
  22. Anonymous says

    March 24, 2014 at 8:37 pm

    This look fabulous!

    Reply
  23. sarifletch says

    March 24, 2014 at 8:26 pm

    I love cooking from scratch because it's how I learned from my mom. I grew up in a home where my mom made all of our bread, jams and jellies, and desserts from scratch on top of our dinners. She especially loves baking pies and makes the absolute best pie crusts from scratch that I've ever eaten! The way you cook and bake reminds me a lot of her.

    Reply
    • Janet Barton says

      March 24, 2014 at 9:23 pm

      First comment! Wahoo. Thank you so much for sharing you wonderful homemade memories. My mom didn't bake a ton from scratch, but my grandmothers sure did. Your comment about bread, jams and jellies took me back to some great memories. Go to simplysogood@hotmail.com and send your name and address. I'll have a copy shipped from Amazon pronto. You'll love the book.

      Reply
  24. Lindsey says

    March 24, 2014 at 8:23 pm

    Ohhhhhh. This looks really tasty! And I seriously love dark chocolate!

    Reply
    • Janet Barton says

      March 24, 2014 at 11:00 pm

      Lindsey, I'm sorry but this comment came through late, which is weird. I'm happy to send you a book also. email me at simplysogood@hotmail.com with your address and I'll ship one out via amazon. thanks for the comment. I'm so happy you love dark chocolate, seriously!

      Reply

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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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