Flourless, No Sugar Added Chocolate Cake

Recipe by Chef #862830
READY IN: 25mins


  • 2
    tablespoons unsalted butter
  • 1
    tablespoon unsweetened cocoa powder
  • 2
    tablespoons almond flour
  • 12
    lb semisweet chocolate chunk (for cooking)
  • 12
  • 2
    egg yolks
  • 5
    egg whites (at room temperature)
  • 14
    teaspoon salt


  • Preheat oven to 350 degrees.
  • Coat a 9” Spring form pan with butter and dust with cocoa powder. (do not tap out excess).
  • Combine melted chocolate and remaining butter. Stir until smooth and combined. In a large bowl combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract. Stir until well-blended.
  • With an electric mixture, beat egg whites and salt until stiff glossy peaks form. Add one-quarter of egg whites to the chocolate mixture to lighten. Gently fold in the remaining whites until no white streaks remain.
  • Pour into prepared pan and smooth the top.
  • Bake for 20 min or until cake has risen and is barely dry on the top. A wooden tooth pick inserted comes out with a lots of moist crumbs.
  • Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically. Loosen edges of the cake with a knife and remove the pan sides.
  • This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. Texture should be dense, moist and slightly fudgy .
  • *Chocolate can be melted on low microwave setting just until melted or over a double boiler.
  • 4 g. Net Digestible Carbs per serving size (without mousse or almonds),
  • 1 g. Sugar.
  • www.ycchocolate.com.