Flourless Chocolate Snack Cake

My Flourless Chocolate Snack Cake is an easier, slightly different version of the cake just published in Bon Appetit magazine. It is rich, chocolaty and extremely delicious. You’ll want to make this cake again and again during the holidays and after that too.

I was flipping through Bon Appetit magazine after an extremely exhausting whirlwind weekend of travel and stumbled on a gluten free chocolate cake that I just had to try.

My husband and I had just driven 14 hours to Virginia and back. There are very few friends in your life that you would do that for…while 9 months pregnant. But this just happened to be one of those instances. When your best friend gets married, deems you Matron of Honor, and just hopes you’ll make it, you do everything you can to make it there. You go, you try your best to be as dedicated and attentive as possible, you dance your pregnant butt off, and you drive home (or your husband drives home) with your feet so sore you can’t put your shoes on anymore.

My feet and ankles were so swollen that I cried over not being able to see my ankle bones anymore. Dramatic? Me? Say what?

Anyways, I thought I’d spend the rest of the weekend with my feet propped up, but seeing this cake had me up and beating egg whites to a stiff peak at 8am. Not sorry.

So, this Flourless Chocolate Snack Cake is my version of the magazine cake. Yes, it is very similar, but I feel like I’ve really simplified it. I tried to health it up a touch too by using coconut oil and coconut sugar. BUT it is loaded with chocolate, so it is what it is.

Which is damn delicious, to be clear.

When my mom tasted it, she said it should be my go-to chocolate cake for awhile. That’s a great vouch for a cake! And I couldn’t agree more.

I am definitely going to be making this cake again, especially when all of my family descends up on my house for the holidays.

This Flourless Chocolate Snack Cake will be your go-to chocolate cake too as soon as you try it!

Flourless Chocolate Snack Cake

2015-11-08 16:36:36

My Flourless Chocolate Snack Cake is an easier, slightly different version of the cake just published in Bon Appetit magazine. It is rich, chocolaty and extremely delicious. You’ll want to make this cake again and again during the holidays and after that too. (makes one 4.5x8.5" loaf)

Write a review

Save Recipe

Print

Ingredients

1. ¾ cup almond meal
2. ¼ cup cocoa powder (unsweetened)
3. 7 ounces semisweet chocolate
4. ¼ cup water
5. ½ cup coconut oil
6. 1 tsp. Kosher salt
7. ¾ cup coconut sugar
8. 4 eggs, separated
9. ¼ tsp. cream of tartar
10. 1 tsp. sparkling sugar (or raw sugar)
11. 2 Tbs chopped raw almonds

Instructions

1. Preheat your oven to 325 degrees. Spray an 8.5x4.5” loaf pan with nonstick spray and line with parchment paper.
2. In a microwave safe bowl, combine the 7ounces of chocolate and water. Microwave on ½-power until melted (mine took around 2 minutes, stirring every 30 seconds). Stir the coconut oil in and ½ cup of the coconut sugar.
3. In a small bowl, combine the almond meal, cocoa powder and Kosher salt.
4. In a large glass bowl (make sure it is completely clean and dry), combine the egg whites and cream of tartar. Use a hand mixer to mix until soft peaks form (high speed). Then gradually sprinkle in the remaining ¼ cup of coconut sugar while mixing until firm peaks form.
5. Now, to the melted chocolate bowl (which should be cooled), whisk in the egg yolks.
6. To the stiff egg whites, add ½ of the almond meal-cocoa mix and ½ of the melted chocolate mix. Fold in until almost completely incorporated (carefully fold, trying to maintain the fluffiness). Then add the rest of both mixtures and finish folding in.
7. Pour the batter into the loaf pan. Top with the sparkling sugar and chopped almonds.
8. Bake for 55-65 minutes, until a stick comes out with a few crumbs on it, but not completely covered in chocolate.
9. Let the cake cool completely on a wire rack before slicing and snacking. Enjoy!

Notes

1. Keep cooled, tightly wrapped cake on the counter for 3 days or in the fridge for 5 days.

By Melissa @ Treats With a Twist

Treats With a Twist https://www.treatswithatwist.com/