Try this Chocolate Flourless Cake Today
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A chocolate lover’s dream, this chocolate flourless cake with chocolate ganache sauce may be the all-time best healthy recipe with rich flavors.
When it comes to desserts, especially cakes, the struggle is real. Everybody wants to indulge in a sweet delicious dessert, but nobody wants to put extra calories here and there in their body. You are right. But thankfully, some options are available to feed your sweet hunger more lightly, and this chocolate flourless cake tops them all. If you are a chocolate lover, then this chocolate flourless cake recipe which I consider one of the best healthy recipes is right for you. Rich in flavors, light in calories, and easy to prepare, you will feel tempted to do it at home every time you crave something sweet and you do not want to ditch your perfect diet plan.
Moreover, since a cake is always more delicious when crème takes part, I am sharing in this blog a bonus recipe for a lighter version of the ganache sauce. Top this flourless cake with chocolate ganache and just enjoy the moment. I bet you will do it again and again after your first bite experience!
What ingredients you will need to make this chocolate flourless cake?
Chocolate & Margarine: Usually recipes for flourless cake call for the use of unsalted butter. In this recipe, I am using margarine for a lighter version. As for the chocolate, make sure to use chocolate bars instead of chocolate chips. I tried both options, hence this recommendation. I like to use semi-sweet chocolate bars for an intense chocolate flavor.
Brown sugar: Again, flourless cake recipes call for the use of granulated sugar. I like using brown sugar to reduce the guilt when it comes to calories. You can try substituting half the amount of sugar with honey if you want.
Eggs: As we are ditching the flour in our recipe, eggs play here a double role. Not only they will make this cake fudgy, but they will take on the role of the flour too.
Cocoa Powder: Avoid using sweet cocoa, and use an unsweetened version instead.
Baking Powder: Adding a little bit of baking powder to the cake will help it leaven a little bit, but will still keep it leaning toward being flat.
Vanilla Extract: To intensify the flavors in the cake, we will add vanilla to the cake, Cocoa and vanilla make a perfect blend.
Tips and Tricks for a successful chocolate flourless cake
· First, pre-heat your oven to 180°C. Make sure to grease the pan, and use parchment paper (greased) to facilitate the process of taking the cake out of the pan.
· Prepare then the chocolate and margarine. You do not need to make them fully melt over heat. With the warmth of the margarine, the chocolate will melt faster. A minute over heat is enough.
· I like melting the chocolate over a bain-marie. Avoid melting it in a pan directly exposed to heat. The flavor may be affected.
· Do not overbeat the eggs. Slightly beating them will give you better results, unlike other cakes.
· If you have an oven thermometer, then using it, in this case, is very helpful. Once it shows that the center reads 92°C, then your cake is ready. On another note, you can follow another trick, by inserting a toothpick in the center. It may come with some cake crumbles. However, as long as it comes out dry, then your cake is ready.
· Never add the chocolate ganache when the cake is still warm. I know you are craving this cake, but with a little patience, you will get better results.
For easy instructions on how to prepare this delicious chocolate flourless cake, check out this video:
If you are a dessert lover, check out my healthy food recipes below:
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Rich in flavors and light in calories, you will feel tempted to do this chocolate flourless cake at home every time you crave something sweet.
Ingredients
For the cake:
- 1 cup chopped chocolate bar
- 1/2 cup margarine
- 3 large eggs or 4 small eggs
- 3/4 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
For the chocolate ganache sauce:
- 175 grams semi-sweet chocolate chips
- ¼ cup milk
- 2 tbsp margarine
Instructions
To prepare the cake:
- Preheat the oven to 180°C.
- Grease the pan or cake mold with butter or nonstick cooking oil.
- Place a parchment paper at the bottom of the pan. Grease it with nonstick cooking spray and set the pan aside.
- Melt the chocolate and butter over a bain-marie for 1 minute. Then turn off the heat and continue stirring until well melted and combined.
- Add then the brown sugar, vanilla extract, and salt and stir to combine
- In a separate bowl, slightly whisk the eggs with a wire whisk until smooth.
- Pour the eggs over the chocolate batter
- Add the cocoa powder and whisk all ingredients to combine. Stop immediately once combine and do not over mix.
- Pour the batter into the pan and transfer it to the oven.
- If you are using an oven thermometer place it at this stage.
- Bake the cake for between 25 and 30 minutes.
- The cake will be done the thermometer reads 92°C. In case you are not using an oven thermometer, insert a toothpick in the center of the cake. If it comes out dry, then your cake is ready
- Transfer the cake to a wire cooling rack and let it rest until it cools before transferring it to a serving plate.
To prepare the chocolate ganache sauce:
- Melt the butter and add the milk. Stir to combine. Set aside.
- Melt the chocolate using a bain-marie.
- Turn off the heat and add the milk and butter.
- Mix to combine and set aside.
- The sauce will thicken as it cools.
- Once both the cake and sauce are cool, pour to spread the chocolate ganache sauce over the top of the cake.
- Put the cake in the fridge for 2 hours before serving.
- Decorate the cake with powdered sugar, cranberries, and raspberries.
Notes
- Avoid overbaking this cake. If it is overbaked, it will come out dry instead of moist and fudgy. Use an oven thermometer or toothpick as stated above for a successful result.
- Do not ditch on some ingredients. You will never end up then with the right outcome. This recipe is precise. And none of the ingredients above can be removed.
- You can always swipe back to unsalted butter instead of margarine. At home, we avoid immensely using butter in our meals as we tend to benefit from the best healthy recipes. However, it is up to you to decide on which option you want to go with.
- I am not a fan of heavy cream. Therefore I use instead the half and half, which is the combination of butter/margarine with milk. You can instead replace it by combining equal amounts of milk and heavy cream instead.
Nutrition
Calories: 165 kcal per serving | Serving size: 250 g | Number of servings: 12
Total Fat 8 g | Saturated Fat 1 g | Cholesterol 52 mg | Sodium 177 mg | Potassium 18 mg | Total Carbohydrate 20 g | Dietary Fiber 0 g | Sugars 14 g | Protein 3 g | Vitamin A: 7% | Vitamin C: 0% | Calcium: 23% | Iron: 1%
* The Percent Daily Values are based on a 2,000 calorie diet
