skinny flourless chocolate cake
This skinny flourless chocolate cake will satisfy your deep dark chocolate cravings with only 217 calories per serving. It’s a decadent gluten-free dessert with a secret healthy ingredient!
I originally shared this recipe on October 12, 2012. I have updated the images and some of the text today.
My name is Katie, and I am a chocoholic. I eat chocolate every day. Every. Single. Day. And I mean The GOOD Stuff.
You know when you buy an over-the-counter medicine and the label says how much of the “active ingredient” is included in the product? Well, that’s pretty much how I approach my selection of chocolate. For me, the dark chocolate is the active ingredient, and I want the medicine with the most “active ingredient” in my chocolate. Yeah, it’s that bad…
I don’t mess around with factory diluted mass-produced imitators. I go for the best. And I stash the stuff everywhere. Thank goodness the weather has turned a little cooler. I have had one too many melted chocolate bars in the side pouches of my car door.
But as you know, I am a healthy eater. 90% of what I eat and what I serve my family is great for you. The trick is, I satisfy my craving for chocolate and have just a bit of the very best quality, and then I go on with my day, satisfied. Whole. Okay, maybe that’s a bit much… but I don’t let it or other treats hold any power over me, and therefore I can indulge a bit, and not over-indulge.
Creating This Flourless Chocolate Cake Recipe
For this recipe, I wanted to develop a healthy chocolate cake. I knew I wanted to add pureed prunes. This is an idea I’d gotten from this dense and delicious Eating Well Chocolate Cake recipe. It replaces some of the fat and added sugar and keeps the cake naturally moist. As a result, I added no butter or oil and only ½ cup sugar for 8 servings.
On the first test the recipe included a little bit of flour in it. But I felt like the crumb was too cakey and brownie-like. And honestly, I felt like it just diluted the chocolate, so I just took it out. Without it, this healthy flourless chocolate cake is so rich and fudgy, it sticks to the roof of your mouth like peanut butter. Now that’s what I call the good stuff!
How to Make Flourless Chocolate Cake
If you’ve never made a flourless cake before, you’re probably really confused about how this cake is, well, cake-like. The basic steps for making this gluten-free chocolate cake are as follows:
Soak the prunes — Before you can get started on making the flourless chocolate cake batter, you first need to soak the prunes in boiling water for 30 minutes. This softens them and makes them easier to blend in the blender (this way you won’t bite down on a chunk of prune when enjoying a slice of cake).
Puree the wet ingredients — To make this recipe as simple as possible, you puree all the wet ingredients for this flourless chocolate cake in the blender (this works because there’s no flour in the recipe). First, puree the prunes and their soaking liquid, then add the eggs, sugar, and vanilla and blend until smooth. Add the melted chocolate.
Mix in the dry ingredients — Once the prunes and wet ingredients have been blended, pour everything into a bowl along with the dry ingredients.
Make a water bath — Pour the chocolate cake batter into a greased springform pan and place inside a larger roasting pan. Pour boiling water into the roasting pan to create a water bath (this helps the cake cook evenly throughout).
Bake the cake — Now comes the hardest part: waiting for the cake to bake. This flourless chocolate cake will take around 40 minutes to bake, and it won’t look firm when you pull it out. If the cake jiggles slightly when you tilt the springform pan, that’s okay!
Chill the cake — Take the flourless chocolate cake out of the roasting pan and let it cool to room temperature on your countertop. Then, pop it into the fridge until fully cooled (this will take about 2 hours).
Slice and serve — Finally, you’re ready to dig into this delicious chocolate cake!
Tips for Decorating a Flourless Chocolate Cake
This chocolate cake is a blank slate when it comes to decorating it. You can make your flourless chocolate cake as simple or snazzy as you’d like — no matter how you top it, it’ll taste good! I like to keep things easy and simply dust the top of my cake with cocoa powder. You could also toast some slivered almonds and sprinkle those along the edge of the cake, or top it with fresh berries (raspberries taste particularly good with this sweet cake). Freshly whipped cream wouldn’t go amiss either!
How to Store Flourless Chocolate Cake
You’ll want to keep this chocolate cake in a sealed container in the fridge. It’ll keep for a few days, but I don’t expect it to last that long! I’ve never tried freezing this cake before, but I think wrapping individual cake slices in plastic wrap and storing them in the freezer would work. You’d want to put the frozen slices in the fridge a day or two before you plan on eating it, though. (If you do try freezing this cake, please let me know how it turns out!).
More Chocolate Desserts:Print
This skinny flourless chocolate cake will satisfy your deep dark chocolate cravings with only 217 calories per serving. And it’s gluten-free!
- 1 cup pitted prunes, about 14
- 1 cup boiling water, plus more for water bath
- 1 cup unsweetened cocoa powder, sifted
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs
- ½ cup sugar
- 1 tablespoon vanilla extract
- 3 ounces dark chocolate, finely chopped and melted (see *tip)
- Place prunes in a large heat-proof measuring cup or small bowl. Pour 1 cup boiling water over them and allow to soften and cool, about 30 minutes.
- Meanwhile, arrange oven rack into the center of the oven and preheat oven to 350ºF. Coat a 9-inch spring-form pan with cooking spray. Wrap spring-form pan in a double layer of foil to prevent leaks. Set in a large roasting pan.
- Whisk cocoa, baking soda, and salt in a large bowl.
- Puree prunes and their soaking liquid in a blender until smooth. Add eggs, sugar and vanilla and puree until smooth. Drizzle chocolate through feed tube while motor is running and puree until fully combined. Beat in vanilla and the pureed prunes until smooth on medium-low speed.
- Pour prune puree mixture into the cocoa mixture and mix with a silicone spatula until completely combined.
- Spread batter in the prepared pan. Carefully pour boiling water into the roasting pan, around the spring-form pan to create a hot water bath. Transfer the roasting pan to the oven and bake until puffed, starting to crack slightly and jiggles as a whole when the pan is tilted, 38 to 42 minutes. It will not seem firm like a cake with flour but will firm-up as it cools.
- Remove from water bath and carefully remove foil from sides. Cool on a wire rack until room temperature. Chill in refrigerator until cold and firm, about 2 hours. Remove pan sides and slice to serve.
17 g Added Sugars, 106 mg Cholesterol
To melt chocolate: Place chocolate in a small microwave-safe bowl and microwave in 30-second bursts, stirring between rounds, until the chocolate is about half melted. Remove from the microwave and continue stirring until completely melted.
- Calories: 217
- Sugar: 26 g
- Sodium: 190 mg
- Fat: 8g
- Saturated Fat: 4 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 6 g
Here are some of the original images associated with this blog post.