Decadent Carnival Flourless Chocolate Cake
Indulge in the rich, velvety goodness of this Decadent Carnival Flourless Chocolate Cake. Perfectly crafted for chocolate lovers, this gluten-free dessert features a luscious blend of semi-sweet chocolate and cocoa powder. Each slice is a heavenly experience that balances sweetness and depth, making it ideal for celebrations or an elegant evening treat. Serve it at your next gathering and watch it disappear as guests delight in its moist texture and intense chocolate flavor.
15
Servings
200
Calories
6
Ingredients
Ingredients
unsweetened cocoa powder
for dusting (for greasing the pan)
semi-sweet chocolate baking squares
2 (8 ounce) packages (coarsely chopped)
butter
1/2 cup (do not use margarine)
large eggs
5 (separated)
vanilla extract
1 tablespoon (none)
sugar
1/4 cup (none)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Grease a 9-inch springform pan with butter, then dust the interior with unsweetened cocoa powder to prevent sticking.
3
In a heavy saucepan over low heat, melt the coarsely chopped semi-sweet chocolate and butter together, stirring constantly until the mixture is smooth and fully combined.
4
In a separate large bowl, whisk the egg yolks and vanilla extract until well combined. Slowly pour the warm chocolate mixture into the egg yolk mixture while continuously whisking to ensure a smooth blend.
5
In another bowl, beat the egg whites at high speed with an electric mixer until soft peaks form. Gradually add the sugar, continuing to beat until the mixture forms stiff peaks and the sugar is fully dissolved.
6
Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until just blended; take care not to deflate the batter.
7
Pour the batter into the prepared springform pan and evenly spread it out.
8
Bake in the preheated oven for 25 minutes, ensuring not to overbake. The cake should be set but still soft in the center.
9
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes before releasing the sides of the springform pan. Allow the cake to cool completely before serving.
Nutrition Information
13.33g
Fat
13.33g
Carbs
3.33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Carnival Flourless Chocolate Cake?
It is a rich, velvety gluten-free dessert featuring a luscious blend of semi-sweet chocolate and cocoa powder, designed for chocolate lovers.
Is this chocolate cake recipe gluten-free?
Yes, this is a flourless chocolate cake recipe which makes it a gluten-free dessert option.
How many servings does this recipe yield?
This recipe makes 15 servings.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
What temperature should the oven be preheated to?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
What size pan is required for this cake?
A 9-inch springform pan is needed for this recipe.
How should the springform pan be prepared?
Grease the pan with butter and then dust the interior with unsweetened cocoa powder to prevent the cake from sticking.
Can I use margarine instead of butter?
No, the recipe specifically states not to use margarine.
What type of chocolate is used in this recipe?
The recipe calls for semi-sweet chocolate baking squares.
How much chocolate is needed?
You will need two 8-ounce packages, totaling 16 ounces of chocolate.
How should the chocolate be prepared before melting?
The chocolate baking squares should be coarsely chopped.
What is the process for melting the chocolate and butter?
Melt them together in a heavy saucepan over low heat, stirring constantly until smooth.
How many eggs are used in this flourless cake?
The recipe requires 5 large eggs.
Should the eggs be separated?
Yes, the egg yolks and egg whites must be separated for this recipe.
What is added to the egg yolks?
The egg yolks are whisked together with one tablespoon of vanilla extract.
How do I combine the chocolate mixture with the yolks?
Slowly pour the warm chocolate mixture into the egg yolk mixture while continuously whisking to ensure a smooth blend.
How should the egg whites be beaten?
Beat the egg whites at high speed with an electric mixer until soft peaks form, then gradually add sugar.
How much sugar is required for the egg whites?
The recipe uses 1/4 cup of sugar.
What consistency should the egg white and sugar mixture reach?
The mixture should be beaten until it forms stiff peaks and the sugar is fully dissolved.
What is the proper way to fold the egg whites into the chocolate?
Gently fold one-third of the beaten egg whites into the chocolate to lighten it, then carefully fold in the rest until just blended.
Why must the batter be handled carefully during folding?
Care must be taken not to deflate the batter, which provides the cake's structure.
How long does the cake need to bake?
The cake should be baked for 25 minutes.
How can I tell when the cake is done?
The cake should be set but still soft in the center; be careful not to overbake it.
How long should the cake cool before removing the pan sides?
Let the cake cool in the pan on a wire rack for 10 minutes before releasing the sides of the springform pan.
Should the cake be served warm?
The recipe recommends allowing the cake to cool completely before serving.
What is the fat content per serving?
There are 13.33 grams of fat per serving.
How many carbohydrates are in each slice?
Each slice contains 13.33 grams of carbohydrates.
How much protein is in each serving?
There are 3.33 grams of protein per serving.
How many total ingredients are used in this recipe?
There are 6 total ingredients: cocoa powder, semi-sweet chocolate, butter, eggs, vanilla extract, and sugar.
What occasions are best for serving this cake?
It is ideal for celebrations, gatherings, or as an elegant evening treat.