Valentine’s Day is just around the corner and while it’s the perfect opportunity to make this Flourless Chocolate Cake for your love, don’t let that stop you from making it anytime a craving strikes. This cake is seriously the best!
I’ve talked about my love of salty over sweet before, but this cake changed all that. It’s so moist, unbelievably so, and has just the right balance of chocolate, sweetness and spice from the orange zest.
If you enjoy the combination of orange and chocolate, you won’t be disappointed! Be sure to use organic oranges since you’ll be using the zest, and only grate until you start to see the white pith.
You can use any neutral oil like extra light olive oil, avocado oil, macadamia nut oil or grapeseed oil. I used Enjoy Life semi-sweet mini chocolate chips and 1/4 cup coconut sugar, and found the sweetness to be just perfect. You could also use dark chocolate, reduce the amount of coconut sugar or substitute stevia (and sugar-free chocolate) for a sugar-free option.
Flourless Chocolate Cake
8oz semi-sweet chocolate (I used 1 1/4 cup mini chocolate chips)
4.5 tbsp avocado oil (or any neutral oil like extra light olive oil, macadamia oil or grapeseed oil)
6 egg yolks
Zest of 1 orange
6 egg whites
1/2 cup coconut sugar
1/4 cup chocolate chips + 1/2 tsp oil
- Preheat oven to 275F.
- Using a double broiler*, melt chocolate and oil together in a large bowl.
- Set aside to cool slightly as you separate the eggs.
- Separate the eggs by placing the egg whites into a large bowl and the yolks into a smaller bowl.
- Mix the yolks with the chocolate mixture.
- Zest one orange into the mixture.
- Using a hand beater, beat the egg whites until they become light and fluffy, approximately 4 minutes.
- Then add the coconut sugar and beat until well-combined.
- Using a spatula, gently fold the egg whites and sugar mixture into the chocolate.
- Continue to fold a few more times until just combined. You want the eggs to remain airy so be sure not to over mix.
- Pour mixture into greased springform pan** and bake at 275F for 45-50min until the sides of the cake begin to separate from the pan.
- Garnish with fresh strawberries and orange zest. For chocolate drizzle on top, melt 1/4 cup chocolate chips and 1/2 tsp oil over a double broiler. Once chocolate is melted, using a fork, drizzle chocolate back and forth over the cake until you get the desired look.
*To create a double broiler, add an inch of water to the bottom of a small pot and set on medium-high heat. Sit a glass or metal bowl on top so that the bottom of the bowl does not touch the water. The steam from the boiling water will heat the contents of the bowl.
**If you’re making this as a special Valentine’s Day treat, you could use a heart-shaped pan. To make it easier to remove the cake once it’s baked, line the bottom of the pan with parchment paper by tracing and cutting out a heart shape. Then pour batter into pan.
Beat the egg whites for approximately 4 minutes into fluffy peaks before adding the coconut sugar. To get fluffy egg whites, make sure the bowl and beaters are clean and you haven’t accidentally dropped any egg yolks or shell into the mixture.
Once you have melted the chocolate and oil together, add the orange zest. Then gently found the whites into the chocolate.
Don’t worry too much about making absolutely sure that the chocolate and egg whites are well incorporated. Mix until just combined to keep the whites airy and light.
Bake at 275F until the sides of the cake start to separate from the pan, approximately 45-50min. Once the cake is removed from the oven, it will start to fall. Not to worry, allow it to cool and then garnish with chocolate drizzle, fresh strawberries, orange zest or coconut whipped cream.
I hope you enjoy this cake as much as I do! Your whole kitchen will smell like chocolate and oranges, what a treat! If you get a chance to make this recipe, let me know what you think in the comments! And be sure to check out my Sweetheart Beet Salad, perfect as a pre-dessert snack, hehe :).