How to Cook It: Flourless Chocolate Cake
Flourless Chocolate Cake
Chocolate cake is synonymous with indulgence, but with this version of the classic treat, that indulgence doesn’t have to lack nutrition.
This recipe features heart-healthy olive oil, fiber-rich berries, and antioxidant-packed dark chocolate, plus a flourless base that will appeal to gluten-free chocolate fiends.
Espresso powder is optional but recommended because this ingredient makes chocolate taste even more chocolaty.
PREP TIME
10 minCOOK TIME
30 minTOTAL TIME
45 minIngredients
Directions
Preheat oven to 375 degrees F. Lightly grease a 9-inch springform pan and line the bottom of the pan with parchment paper.
Place a double boiler over simmering water. Add the baking chocolate and olive oil and heat, stirring constantly, until the chocolate is completely melted. Note: If you do not have a double boiler pan, a large mixing bowl works well placed over a pan of simmering water.
Remove the chocolate mixture from the heat and set aside to cool slightly. Stir in the maple syrup, espresso powder (if using), vanilla extract, salt, and baking powder. Mix gently until just combined.
Add the applesauce and eggs, mixing just until smooth. Stir in the cocoa powder until just combined.
Pour the batter into the prepared pan and place in the preheated oven. Bake until the top of the cake forms a thin crust and an instant-read thermometer inserted into the middle registers 200 degrees F, about 25 minutes.
Cool in the pan for 5 minutes before loosening the edges with a butter knife and gently removing the sides of the pan. Allow the cake to cool completely before serving. Top with cocoa powder and fresh berries, if desired.
*Be sure to sift the cocoa powder so that it does not leave clumps in your cake.
Nutrition Facts
Amount per serving
calories
175total fat
10gsaturated fat
3.4gprotein
3gcarbohydrates
21gfiber
1.6gsugar
17gadded sugar
16.2gsodium
91mg
Lynn Grieger, RDN, CDCES
Medical Reviewer
Lynn Grieger is a registered dietitian-nutritionist, certified diabetes care and education specialist, certified personal trainer, and certified health and wellness coach. She completed requirements to become a registered dietitian at Valparaiso University in 1987 and completed a dietetic internship at Ingalls Memorial Hospital in Harvey, Illinois, in 1988.
Lynn brings her expertise in nutrition, exercise, and behavior change to her work in helping people reach their individual health and fitness goals. In addition to writing for Everyday Health, she has also written for websites and publications like Food and Health Communications, Today's Dietitian, iVillage.com, and Rodale Press. She has a passion for healthy, nutrient-dense, great-tasting food and for being outdoors as much as possible — she can often be found running or hiking, and has completed a marathon in every state.
Kelly Kennedy, RDN, LDN
Author
Kelly Kennedy is a licensed dietitian-nutritionist with over 14 years of experience in digital media. She previously managed and oversaw nutrition content, recipe development, meal planning, and diet and nutrition coaching at Everyday Health. She developed and reviewed various meal plans, books, slideshows, and online tools, and oversaw the creation of more than 500 unique recipes. She received her bachelor's degree from the University of Massachusetts, Amherst, and a master's degree from the State University of New York College at Oneonta.
Kennedy enjoys anything that takes her outside, from gardening and playing in the yard with her kids to hiking and even feeding her pet chickens.