Dense, fudgy, and intensely chocolatey — this flourless chocolate cake is naturally gluten-free and sweetened entirely with GoodShoog™. With just six ingredients and no flour to worry about, it’s one of the most elegant and effortless desserts you can make. Serve it at room temperature for a soft, brownie-like texture, or refrigerate for something denser and more fudge-like.
Ingredients
- ¾ cup unsalted butter, melted
- ¾ cup GoodShoog™
- 1 cup unsweetened cocoa powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 5 large eggs, room temperature
Instructions
- Preheat oven to 325°F. Grease an 8-inch round or springform pan and line the bottom with parchment paper.
- Melt the butter and allow it to cool slightly.
- Whisk the GoodShoog™, cocoa powder, and salt into the melted butter until smooth.
- Stir in the vanilla.
- In a separate bowl, beat the eggs with an electric mixer for 4–5 minutes, until lighter in color, thick, and foamy.
- Gently fold about one-third of the beaten eggs into the cocoa mixture to lighten it.
- Fold in the remaining eggs in two additions, mixing gently to preserve as much air as possible.
- Pour the batter into the prepared pan and smooth the top.
- Bake at 325°F for 28–35 minutes. The edges should be set while the center remains slightly soft. Avoid overbaking.
- Cool completely in the pan. For a denser, fudgier texture, refrigerate before slicing.
Nutrition Information
Per slice (based on 10 slices):
| Nutrient | Amount |
|---|---|
| Calories | ~190 |
| Protein | ~4g |
| Fat | ~16g |
| Usable Net Carbohydrates | ~6g |
| Fiber | ~2g |
Carbohydrates exclude the allulose and tagatose in GoodShoog™.