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Photo of Flourless chocolate cake by WW

Flourless chocolate cake

8
Points®
Total Time
2 hr 40 min
Prep
30 min
Cook
40 min
Serves
12
Difficulty
Easy
This cake is perfect for Passover or Easter, or truly, anytime of year. We slashed the amount of chocolate and added extra cocoa powder to keep the classic fudgy taste. The result remains a rich, chocolate-y indulgence that you only need about an hour to prepare. Light sour cream helps to intensify this cake's creamy richness, and fluffy egg whites keep the crumb surprisingly light nonetheless. You could top the cake artfully, using a stencil for the powdered sugar and adding some cinnamon to the garnish, too. Raspberries are naturals with chocolate, but we love strawberries, toasted almonds, or even sections of wee clementines laid out prettily on top, too.

Ingredients

Cooking spray

4 spray(s)

Sugar

½ cup(s)

Unsweetened cocoa powder

3 Tbsp, Dutch processed, divided

Bittersweet chocolate

3 oz, coarsely chopped

Unsalted butter

1 Tbsp

Light sour cream

½ cup(s)

Egg yolk

3 medium

Sugar

⅓ cup(s)

Vanilla extract

1½ tsp

Almond flour

⅔ cup(s)

Egg whites

5 large

Table salt

¼ tsp

Powdered sugar (confectioner's)

2 tsp

Raspberries

2 cup(s)

Instructions

  1. Preheat oven to 350°F. Coat a 9-inch springform pan with nonstick spray. Sift 1 Tbsp cocoa into pan; tilt pan to coat bottom and sides with cocoa.
  2. Combine chocolate and butter in a medium microwavable bowl; cover with wax paper and microwave on High until chocolate softens and butter begins to melt, 1 minute. Stir until smooth; allow to cool.
  3. Sift remaining 2 Tbsp cocoa into a small bowl; add sour cream, mix until smooth, and set aside.
  4. Using an electric mixer with the whisk attachment, beat egg yolks and 1/3 c granulated sugar in a large bowl at medium-high speed until thick and lemon-colored. At low speed, beat in chocolate mixture and vanilla extract. Add sour cream mixture, gently folding with rubber spatula until blended; fold in almond flour.
  5. With the electric mixer and a clean whisk attachment, beat egg whites and salt in another large bowl at medium speed until soft peaks form when beaters are lifted. Add remaining 1/2 c granulated sugar, 2 Tbsp at a time, until blended. At medium-high speed, beat until firm (but not too stiff), glossy peaks form, about 2 minutes.
  6. Spoon 1/3 of beaten egg whites over chocolate mixture, gently fold just until whites are incorporated; repeat with remaining beaten whites. Pour into prepared pan and smooth top. Bake until toothpick inserted in center comes out clean, about 40 minutes.
  7. Cool cake completely in pan on a rack, about 1 hour. Run knife around edge of pan; remove side of pan. Dust top with powdered sugar and cut into 12 slices with a warm, clean knife; serve with raspberries.
  8. Serving size: 1 slice

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