Flourless Chocolate Cakes: Treat Yo’self!
This Flourless Chocolate Cake recipe is the tried and true recipe I have been making for years. It is simple and easy (with only 4 ingredients!) and pretty guilt-free. I love serving these flourless chocolate cakes with fresh raspberries. You can drizzle some chocolate sauce on top too, if you’re feeling fancy.
To sweeten these little cakes, you can either use sugar or sweetener. I usually use powdered erythritol, like Swerve. If your stomach can handle xylitol that is another option.
Flourless Chocolate Cakes: Recipe Tips and Variations
- Instead of making 2 larger cakes, you can make 4 smaller cakes if you want a smaller portion. Bake them for 20 minutes instead of 30.
- If you make these in a wide-mouth mason jar, you can serve it with ice cream and chocolate sauce and it is a really cute presentation.
- You can sneak a tablespoon of peanut butter in the middle of the batter (don’t stir it in) for a delicious peanut butter filling.
- You can use egg whites in a carton for this recipe so you aren’t left with a bunch of yolks.
Please Comment Below
What is your favourite tried and true chocolate cake recipe? Please comment below, I love hearing from you!
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Ingredients
- 4 egg whites
- 1/4 cup unsweetened applesauce
- 1/4 cup sugar or sweetener
- 1/2 cup cocoa powder
- optional: pinch of espresso powder (this enhances the chocolate flavour)
- optional: 1/4 cup chocolate chips
Instructions
- Preheat oven to 350.
- Mix ingredients together and divide batter into 2 small ramekins.
- Place ramekins in a 8x8 pan and fill halfway up with water. (This helps them cook evenly.)
- Bake at 350 for 30 minutes.
- *Note- you can also divide the batter into 4 ramekins and bake for 20 minutes for a smaller portion.
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