Go Back
+ servings

Flourless Fallen Chocolate Cake

Serves: 8 servings
5 from 2 votes
Total Time1 hr



  • 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!


Here is the trick-- the springform pan is THE WAY to go with this recipe. Because it's so moist, it tends to fall apart otherwise. 
However, 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, 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. ;)