A mix between a brownie and a restaurant-worthy chocolate cake – this is the perfect Valentine’s Day dessert. Grain-free baked goods often leave something to the imagination – but this is rich and deeply chocolatey, and will for sure make you fall in love all over again! Seriously, this Flourless Fallen Chocolate Cake is OUTSTANDING.
This cake is perfect for the choclate lovers in your life, and while rich, the slight airiness helps to cut some of the richness. But just make sure you whip air into the egg whites! This is how the cake rises without any leavening agents. Once it is removed from the oven, it will slowly fall and crater in the center, leaving you with a fudge-y crumb.
The cake can be made a day in advance, wrapped, and stored in the fridge!
To keep this recipe Paleo compliant, you can use Ghee instead of butter! And, for the powdered sugar topping, there are 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 stronger/sweeter, so use lightly!
Flourless Fallen Chocolate Cake
FOR THE CAKE:
- 1 stick unsalted butter- *Sub Vegan Butter for Dairy-Free Option, *can also sub ½ cup ghee or coconut oil
- 8 oz. dark chocolate - at least 85 percent I use Hu Gems
- ¾ cup coconut sugar - divided
- ¼ cup maple syrup
- 2 Tbsp. strong brewed coffee
- 2 Tbsp. cocoa powder
- 1 tbsp orange zest
- ½ tsp. Kosher salt
- 6 large eggs - room temperature
- Powdered Sugar
- Vanilla Ice Cream
- Preheat the Oven to 350 Degrees F.
- Line a 9-inch springform pan or cake tine with a circle of parchment paper for easy removal. Spray with non-stick cooking spray and set aside.*See note if you do not have a springform pan
- In a large saucepan over medium heat, add the butter. Once melted, add in the chocolate. Stir to combine and melt over medium-low until glossy and smooth. Remove from the heat. Whisk in ¼ cup coconut sugar, maple syrup, coffee, cocoa powder, orange zest, and salt. Whisk until smooth. 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.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on high speed. Once the whites have become foamed and an opaque white, add in the remaining ½ cup of coconut sugar. Continue to whip the eggs for 4 minutes until they are fluffy, glossy, and a pale tan. The mixture will be a bit shiny.
- Meanwhile, If the chocolate mixture is still warm, temper the egg yolks by adding about a 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.
- When the egg whites are ready, to the bowl with the chocolate mixture, carefully begin to fold in the egg whites. Using a rubber spatula, add in the egg whites in increments, by dropping in large spoonfuls of the egg whites and folding in from the sides and spinning the bowl. This is important to do slowly so that you do not deflate the eggs. Once all is combined, Carefully tip the mixture into the prepared cake tin. Transfer to the oven and 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 its tin. Garnish the cake with powdered sugar and serve with vanilla ice cream or whipped cream, if desired. Enjoy!
Food Photography and Styling by Eat Love Eats.