Low FODMAP Classic Flourless Chocolate Cake
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Learn more →Ingredients
10 servings
- 1 cup (2 sticks / 225g) unsalted butter, cut into pieces, plus more for pan
- 8 oz (225g) bittersweet chocolate (60–70% cacao), finely chopped
- 1 ¼ cups (250g) granulated sugar, divided
- ¼ tsp fine salt
- 1 tsp pure vanilla extract
- 6 large eggs, at room temperature, separated
- 2 tbsp unsweetened cocoa powder, for dusting pan
For serving
- powdered sugar or cocoa powder, for dusting (optional)
- whipped cream or crème fraîche, for serving (optional)
Can be omittedwhipped cream
Chef's tipSour cream is tangier and lighter; swap 1:1 and avoid boiling it so it does not curdle.
Instructions
- 1
Preheat the oven to 325°F (165°C). Butter the bottom and sides of a 9-inch round cake pan, then line the bottom with a round of parchment paper. Butter the parchment, then dust the sides and bottom with the 2 tbsp cocoa powder, tapping out any excess.
- 2
Combine the chopped chocolate and butter pieces in a large heatproof bowl set over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and the mixture is smooth, about 5–7 minutes. Remove the bowl from the heat and whisk in 3/4 cup (150g) of the sugar, the salt, and the vanilla extract until combined. Let the mixture cool until it is warm but no longer hot, about 10 minutes.
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