Flourless Chocolate (Coconut) Cake

I know, it’s hard to believe that this cake doesn’t contain flour. I mean, it looks like a dense brownie, right? But I swear I’m not pulling a fast one on you guys. This cake is all about the chocolate.

Related: 15+ Best Cake Recipes

With just four ingredients (the main ingredient being chocolate) I highly recommend you use good-quality chocolate if you make this recipe. It makes all the difference.

During the past few months we’ve been collaborating (just for fun!) with our favorite local chocolate maker, Shawn Askinosie. He and his team have created this absolutely delicious toasted coconut and dark chocolate bar, and we feel so lucky to have been a part of the process.

As you may already know, we are big fans of Askinosie chocolate. We’ve used their bars in recipes on the blog before, and we even took our readers on a tour of their factory (which is just down the street from the ABM studio).

So when they asked us if we wanted to collaborate on their next chocolate bar we were delighted!

We’ll be showing you a little more about our experience collaborating on a chocolate bar later this week. But first, let’s bake a cake, shall we?

Flourless Chocolate (Coconut) Cake
Adapted from Martha Stewart’s Cakes

6 tablespoons butter 9 ounces dark chocolate (I used 3 of our Toasted Coconut bars) 6 eggs 1/2 cup sugar

In a double boiler, or in the microwave, melt together the chocolate and butter. Allow to cool for a few minutes. In the meantime, separate the egg whites from the yolks. Add a small amount of the warm chocolate to the bowl with the yolks and stir to combine (this will temper the yolks).

Then, stir the yolks into the chocolate mixture. Beat the egg whites until they become foamy. While the mixture is running, slowly add in the sugar. Beat until soft peaks form. Gently fold the egg whites into the chocolate mixture.

Generously butter the bottom and inside edges of a springform pan—or, as I like to call it, a cheesecake pan. 🙂 Pour the batter into the prepared pan and bake at 275°F for 45 minutes.

The cake should pull away from pan towards the end of baking. See? Allow to fully cool before you try to cut into the cake.

Serve with a little more toasted coconut, fresh whipped cream, or vanilla ice cream. Enjoy! xo. Emma

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Ingredients

1x2x3x

• ▢ 6 tablespoons butter
• ▢ 9 ounces dark chocolate (I used 3 of our Toasted Coconut bars)
• ▢ 6 eggs
• ▢ ½ cup sugar

Instructions

• In a double boiler, or in the microwave, melt together the chocolate and butter. Allow to cool for a few minutes. In the meantime, separate the egg whites from the yolks. Add a small amount of the warm chocolate to the bowl with the yolks and stir to combine (this will temper the yolks). Then stir the yolks into the chocolate mixture.
• Beat the egg whites until they become foamy. While the mixture is running, slowly add in the sugar. Beat until soft peaks form. Gently fold the egg whites into the chocolate mixture.
• Generously butter the bottom and inside edges of a springform pan—or, as I like to call it, a cheesecake pan. Pour the batter into the prepared pan and bake at 275°F for 45 minutes. The cake should pull away from pan towards the end of baking. See? Allow to fully cool before you try to cut into the cake.

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