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A mix between a brownie and a restaurant-worthy chocolate cake, this Flourless Fallen Chocolate Cake is the perfect Valentine’s Day dessert. Grain-free baked goods often leave something to be desired, but this rich and deeply chocolatey dessert will make you fall in love all over again!
This cake is perfect for the chocolate lovers in your life. Yes, it’s rich but the slight airiness from whipped egg whites ensures that it stays nice and light. It’s perfect for Galentine’s Day parties and Valentine’s Day dinners alike. Once it is removed from the oven, it will slowly fall and crater in the center, leaving you with a fudge-y crumb. You might think that you ruined it when it sinks, but that’s actually what makes it so good. I like to garnish it with powdered sugar and fresh raspberries, but it’s also delicious with a dollop of whipped cream or a generous scoop of vanilla ice cream.
The cake can be made a day in advance, wrapped, and stored in the fridge!
ingredients:
- Unsalted Butter
- Dark Chocolate
- Coconut Sugar
- Maple Syrup
- Strong Brewed Coffee
- Cocoa Powder
- Orange Zest
- Kosher Salt
- Large Eggs
- Powdered Sugar, For Serving (Optional)
- Fresh Raspberries, For Serving (Optional)
- Vanilla Ice Cream, For Serving (Optional)
- Whipped Cream, For Serving (Optional)
step-by-step:
step one: preheat the oven and prep the cake pan
Preheat the oven to 350℉. Line a 9-inch springform pan or regular cake pan with a circle of parchment paper. Spray with nonstick cooking spray and set aside.
step two: melt the butter and chocolate
Melt the butter in a large saucepan set over medium heat. Reduce the heat to medium-low and add the chocolate. Stir constantly until the chocolate is melted, glossy, and smooth. Remove from the heat. Whisk in 1/4 cup coconut sugar, maple syrup, coffee, cocoa powder, orange zest, and salt. Set aside to allow to cool.
step three: separate the eggs
Meanwhile, set out two large mixing bowls, or one mixing bowl and a stand mixer fitted with the whisk attachment. Carefully separate the yolks from the whites, placing the yolks in the bowl and the whites in the stand mixer (if using). Set aside.
step four: whip the egg whites
Using a stand mixer or electric hand mixer, whip the egg whites on high speed. Once the whites have thickened and look opaque, add the remaining 1/2 cup coconut sugar. Continue to whip the eggs for about 4 minutes until they are fluffy, glossy, and a pale tan. The mixture will be a bit shiny.
step five: temper the egg yolks
Meanwhile, temper the egg yolks by adding about 1 tablespoon of the chocolate mixture to the egg yolks and whisk so that the eggs don’t curdle. Slowly pour the chocolate mixture into the bowl with the egg yolks and stir vigorously. It should be thick like a brownie batter.
step six: make the cake batter
Use a rubber spatula to carefully fold the egg whites into the chocolate mixture. This is important to do slowly so that you do not deflate the eggs. Carefully transfer the mixture into the prepared cake pan. Bake until the cake is puffed and just set, 35 to 40 minutes. Remove from the oven and allow to cool in the pan for 10 minutes. During this time, it will crack and deflate.
step seven: garnish and serve
To serve, lift the cake out of the pan. Garnish the cake with powdered sugar, if using, and serve with fresh raspberries, vanilla ice cream, or whipped cream, if desired. Enjoy!
recipe faqs:
Yes! You can use vegan butter or coconut oil for a dairy-free option. Ghee also works in place of the butter.
If you do not have a springform pan, you can use an 9-inch cake pan. Set the cake pan on a sheet of parchment paper, trace a circle onto the paper around the bottom of the pan, and cut out the paper round. Lightly spray the pan with the nonstick cooking spray, coating all the sides. Set the parchment round into the pan and press it in lightly to fit. Continue with the recipe as is and let it cool completely in the pan.
To remove the cake from the pan, run a sharp thin-bladed knife around the cake’s edges. Place your cooling rack over the cake and invert the cake onto the rack before cooling completely. It may crack a tad in the center but it’ll still taste 100% delicious and you can dust with powdered sugar to try and hide your errors. 😉
To make this recipe paleo compliant, you can use ghee instead of butter! There are also versions of paleo powdered sugars if you want to cut down the sugar content. Whole Foods sells a monk fruit version which is a 1:1 swap. I do think the taste is a much sweeter, so use it lightly!
If you’re looking for a romantic dessert to serve for Valentine’s Day or an at-home date night, I hope you’ll try this Flourless Fallen Chocolate Cake. Comment below and let me know what you think!
looking for more chocolate dessert recipes? try these!
Flourless Fallen Chocolate Cake
Ingredients
- 1/2 cup unsalted butter
- 8 ounces 85% dark chocolate, such as Hu Gems
- 3/4 cup coconut sugar, divided
- 1/4 cup maple syrup
- 2 tablespoons strong brewed coffee
- 2 tablespoons cocoa powder
- 1 tablespoon orange zest
- 1/2 teaspoon kosher salt
- 6 large eggs, room temperature
- powdered sugar, for serving
- fresh raspberries for serving (optional)
- vanilla ice cream, for serving (optional)
- whipped cream, for serving (optional)
Instructions
- Preheat the oven to 350℉. Line a 9-inch springform pan or regular cake pan with a circle of parchment paper. Spray with nonstick cooking spray and set aside.
- Melt the butter in a large saucepan set over medium heat. Reduce the heat to medium-low and add the chocolate. Stir constantly until the chocolate is melted, glossy, and smooth. Remove from the heat. Whisk in 1/4 cup coconut sugar, maple syrup, coffee, cocoa powder, orange zest, and salt. Set aside to allow to cool.
- Meanwhile, set out two large mixing bowls, or one mixing bowl and a stand mixer fitted with the whisk attachment. Carefully separate the yolks from the whites, placing the yolks in the bowl and the whites in the stand mixer (if using). Set aside.
- Using a stand mixer or electric hand mixer, whip the egg whites on high speed. Once the whites have thickened and look opaque, add the remaining 1/2 cup coconut sugar. Continue to whip the eggs for about 4 minutes until they are fluffy, glossy, and a pale tan. The mixture will be a bit shiny.
- Meanwhile, temper the egg yolks by adding about 1 tablespoon of the chocolate mixture to the egg yolks and whisk so that the eggs don’t curdle. Slowly pour the chocolate mixture into the bowl with the egg yolks and stir vigorously. It should be thick like a brownie batter.
- Use a rubber spatula to carefully fold the egg whites into the chocolate mixture. This is important to do slowly so that you do not deflate the eggs. Carefully transfer the mixture into the prepared cake pan. Bake until the cake is puffed and just set, 35 to 40 minutes. Remove from the oven and allow to cool in the pan for 10 minutes. During this time, it will crack and deflate.
- To serve, lift the cake out of the pan. Garnish the cake with powdered sugar, if using, and serve with fresh raspberries, vanilla ice cream, or whipped cream, if desired. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Can you use brown sugar to replace the coconut sugar 1:1 ratio? Seems like it may be too sweet using brown sugar at the same proportions.
hi! can i use a budnt cake pan if I don’t have a springfoam pan?
I would just use a round baking pan instead, and just be sure to wrap with parchment paper and spray with nonstick spray.
Hello! This cake was delicious although I was wondering if it is supposed to be a teaspoon of orange zest as supposed to a tablespoon?
Thanks!
Can I use regular sugar?
I have not tried this with regular sugar, but I would think it would work. Let us know!
Would take be ok if I used a decaf coffee
absolutely!! just anything to add flavor/deepen the flavor of the chocolate.
Hello! The only hu gems are 70% – where are you getting 85%? Thank you 🙂 hoping 70 works because I’m trying it now!!
70 works just fine!!!
Delicious! I wasn’t sure if the egg whites were ready to add because they weren’t making stiff peaks after the suggested 4 minutes but I added them regardless and it turned out amazing. Thanks Alex for another great recipe.
Super yummy and a crowd pleaser! Makes everyone think you are way fancier which is great. Will definitely make again
Absolutely delicious! Made this for a Galentine’s party and used coconut oil instead of butter. We put fruit on top of it and yum! Everyone LOVED it! So so good and chocolaty. Definitely recommend.
so happy it was a hit!
Loves heavenly! Can you use cacao instead of cocoa powder? How do you think Lily’s dark baking chocolate would work in this recipe?
Cacao definitely works! and lily’s would work too!
Do you refrigerate?