Diet pie without flour

Votes: 17

Time: 2 hours 30 minutes
Complexity: easily
Servings: 10 - 12

This flourless chocolate cake is a delicious, rich, dense dessert that anyone can enjoy, even if you're on a gluten-free diet. And it's much easier to make than it might seem. Use only high-quality semisweet or dark chocolate. Melt it with butter and vigorously (using a mixer) stir it into the beaten eggs and sugar – and the batter is ready! The top of the cake is crisp and cracked, while the center is soft, like a set pudding. It's best baked in a springform pan, which will easily remove the cake without damaging it. Dust with powdered sugar before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

340 g semi-sweet or dark chocolate, chopped
165 g unsalted butter
1/4 teaspoon fine salt
6 large eggs, room temperature
1.5 cups granulated sugar
Powdered sugar and/or cocoa powder to dust the cake
For serving: vanilla whipped cream (see recipe below) or ice cream

Vanilla whipped cream

1 cup heavy cream (or whipping cream)
2 tsp vanilla paste or extract
2 teaspoons powdered sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, cream, semi-sweet chocolate, dark chocolate

Cooking the dish according to the recipe:

Preheat oven to 350°F (160°C) and spray a 9 x 2-inch springform pan with cooking spray.
Place the chocolate, butter, and salt in a large microwave-safe bowl. Melt in the microwave at 75% power for 2 minutes. Stir and microwave again until completely melted, about 2 more minutes. Alternatively, place the chocolate and butter in a heatproof bowl. Bring about 2 cm of water to a boil in a saucepan and set the bowl on top, making sure it doesn't touch the simmering water. Stir occasionally until the chocolate and butter are melted.

Using a stand mixer or hand mixer, beat the eggs and sugar until light and thick, about 8-10 minutes. Stir the melted chocolate into the beaten eggs.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out moist but not sticky, about 1 hour and 25 minutes. Remove the cake from the oven and cool on a wire rack.
When ready to serve, remove the ring from the pan. Dust the cake with powdered sugar or cocoa powder. Serve with whipped cream or ice cream.

Vanilla whipped cream:

In a chilled non-reactive bowl, use a whisk or mixer to beat the cream with the vanilla paste (or extract) until soft peaks form. Lift the whisk and observe the shape of the peak at the end of the whisk; it should fall. Sift the powdered sugar over the cream and continue beating until soft peaks form. Be careful not to overwhip the cream, otherwise it will curdle. Serve immediately or refrigerate, covered, for up to 4 hours.
Exit: 2.5 cups, about 10 servings

Note

We've baked several versions of this type of cake, and this one is our favorite. Because the cake is flourless, you'll get a crispy, cracked top and a soft, pudding-like center. The photo shows the prettiest example, but most of our cakes have cracked. Yours will likely crack too.