Flourless Chocolate Walnut Cake that has a decadent bittersweet chocolate flavor, with just 4 ingredients. a wonderful chocolate cake replacement or for your Passover meal.
Flourless Chocolate Walnut Cake
Chocolate Cake is a hard dessert to make if you’re dieting but this cake is a good substitute (I eat this with cool whip with a bit of cocoa powder mixed in as a “frosting”).
The flourless chocolate cake has just four ingredients. The directions can look a little intimidating, but its all just a matter of the egg whites being made into stiff peaks to allow the cake to have height without any leavening ingredients. Other than the beating of the egg whites its as easy as adding to a stand mixer.
Don’t let the directions intimidate you! We’ve been enjoying this chocolate cake for birthdays since we started eating on plan and even in mixed company people LOVE this cake.
How to Beat Egg Whites:
Make sure the bowl is clean and not wet. Start the beater on a low speed, then when the eggs become foamy start raising the speed of the beaters until they’re whipping on high speed. Egg whites at room temperature work best. If adding in sugar, be sure to start whipping the egg whites and forming soft peaks before adding in the sugar.
Stages of Egg Whites:
In the first stage the egg whites are foamy, in the second stage they are soft peaks where the tips of a peak will fall over when made. In the stiff peak stage if you lift the whisk it will leave a sharp peak and will not fall over.
Tools used in the making of this Flourless Chocolate Walnut Cake:
Angel Food Cake Pan: Easy to remove since it comes apart into two pieces, no greasing needed so the cake can rise beautifully.
Bittersweet Chocolate: Since we don’t get a lot of ingredients, high quality ones are the most important detail here.
Flourless Chocolate Walnut Cake
- Yield: 16 servings
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Author: Sabrina
- 1 cup walnuts
- 5 oz bittersweet chocolate
- 9 large eggs separated
- 1 cup sugar divided
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat the oven to 350 degrees.
In a food processor add the walnut and process until it is as finely ground as almond meal or breadcrumbs.
Melt the bittersweet chocolate in a medium bowl in 30 second increments in the microwave.
In a stand mixer add the egg yolks and 1/2 cup sugar on high speed until the color has noticeably lightened (2-3 minutes).
Reduce the speed to medium and add in the slightly cooled chocolate to the stand mixer slowly.
Add in half the walnuts and let it mix in completely.
Remove the mixture to a large mixing bowl and clean the stand mixer bowl.
Add the egg whites to the bowl and beat until the egg whites until they form soft peaks (the tip of the peak falls over).
Add in the remaining sugar and beat until the egg whites for hard peaks (the tip of the peak does not fall over).
Add 1/4 of the egg whites carefully to the chocolate mixture by folding it in with a spatula.
Add the remaining nuts and the chocolate mixture to the egg white mixture by folding it in with a spatula.
Add to a non-greased angel food cake pan and bake for 70-80 minutes, or until a toothpick comes out clean.
Let the cake cool completely before removing from the pan gently with a knife run around the edges.
Yield: 16 servings, Amount per serving: 183 calories, Serving Size: 1 /16th recipe, Calories: 183g, Carbohydrates: 18.8g, Protein: 6.1g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 107mg, Sodium: 47mg, Fiber: 0.8g, Sugar: 17.4g
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