Fudgy Flourless Chocolate Cake

Ok! I have found my new absolute favorite chocolate cake! This fudgy flourless chocolate cake is a game changer! Oh my goodness, cheers to fudgy deliciousness!

This version has sugar as the sweetener.
It created a cracked top.
This is the sugar free version, made with allulose. It doesn’t get the same crackled effect, bits still sooo delicious. You can’t taste the difference
between the two.

The ingredients are simple and it is very easy to make. It is basically made with eggs, butter & chocolate chips, with a few other ingredients to help it along. I used allulose, but you can use sugar or any other sweetener you love.

That glossy finish is created because the egg whites are whipped into a meringue before folding them into the batter.

I used sugar free chocolate chips and mixed both milk and dark chocolate. If you prefer a stronger chocolate taste, then use dark chocolate. Alternatively if you prefer a more mild flavor, all milk chocolate.

The cake is gluten-free, sugar free, low carb, keto friendly.


5 eggs (separated)

1 package chocolate chips (7 Oz)

1 stick of butter

3/4 cup of sugar (or allulose if sugar free)

1 tbsp brewed coffee

1 tbsp ground cinnamon

1/4 tsp salt

3 tbsp cocoa powder

(You will need a little extra butter and cocoa powder for dusting your pan)


Preheat the oven to 325 F.

Line a springform pan with parchment paper. Butter the pan very well. Dust some cocoa powder onto the buttered pan.

Melt the butter and add the chocolate chips to it to melt on low. In two mixing bowls, separate the eggs, yolks and whites. To the bowl with the yolks, add the cocoa powder, coffee, cinnamon and salt. Mix this well and set aside.

Beat the egg whites with the whisk attachment until you form stiff peaks, like in a meringue. Then add the allulose or sugar a little at a time and continue to beat. It will become glossy.

When the butter and chocolate chips have melted into a fudge like consistency, then add it little by little to the egg yolk mixture while whisking. When thoroughly combined, fold in the egg whites a little at a time. Do not over stir. You want your batter to be fluffy and airy.

Bake it for 40 minutes. The center should be just a little wobbly. Cool it on a wire rack. It will have risen up like a soufflé, and will deflate as it cools down. Serve at room temperature. Wonderful with whipped cream or vanilla ice cream.

Kali Oreksi!

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