Flourless Chocolate (Coconut) Cake

Flourless chocolate cake from A Beautiful Mess 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.

Flourless chocolate cake from A Beautiful MessWith 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 cake recipeFlourless 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.

Flourless chocolate cakeGenerously 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.

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

Flourless chocolate cake from A Beautiful Mess Serve with a little more toasted coconut, fresh whipped cream, or vanilla ice cream. Enjoy! xo. Emma

Credits // Author and Photography: Emma Chapman. 

Flourless Chocolate (Coconut) Cake

Ingredients

  • 6 tablespoons butter
  • 9 ounces dark chocolate I used 3 of our Toasted Coconut bars
  • 6 eggs
  • 1/2 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.
  • It’s crazy hot little ingredients this chocolate cake needs.. definitely a recipe I need to try!

  • Wow, choooooollaaateee! I love this stuff and your cake must be so good as it combines two of my favorite things in the world – chocolate and coconut!

  • Could this one be baked in a cast iron pan and can any brand of good quality chocolate (even without coconut) be used?

    Thanks.

  • made this yesterday for a dinner party, as one of my friends is gluten intolerant. It was a big hit with all, delicious! (and easy :))

  • This is right up a gluten free gal’s alley. Thanks for the recipe and I can’t wait to sign up for happy mail!

  • Sounds really good and my son is Gluten free so this should be the perfect dessert for him…
    Thanks so much for sharing…

  • I’m so baking this cake this weekend. After a huge home made Bounty bars fiasco last weekend I need to do something easy and chocloatey. This is perfect!
    xx,
    E.
    www.theslowpace.com

  • UMMM YES. I am tyring to avouid white flour at the moment (not doing so well.. I had an rge to make brownies and did) so THIS is my answer! bec x
    www.dancingthroughsunday.com.au

  • Oh my goodness! This looks delicious! And like something I definitely need to try on Thanksgiving. Thanks for sharing! <3

  • Cake without flour? Blew my mind. But anything with tons of chocolate is a must try for me!

    www.littleblackshell.com

  • I’m trying to cut back on the chocolate, this is not helping! It looks too good and sounds too easy to make…

  • You can use a cheaper chocolate if you prefer. The recipe will still work with any chocolate, it’s just that a higher quality chocolate will result in a higher quality cake. 🙂

    -Emma

  • The glasses are from a flea market, the plates are from TJ Maxx. 🙂

    -Emma

  • Interesting. I love Molly’s blog but have yet to check out her first cookbook. I need to add that to my ever growing list of cookbook wants. 🙂

    -Emma

  • I released mine before it was completely cooled (just so long as you can see it has pulled away from the edges).

    -Emma

  • looks & sounds like a phenomenally delicious recipe, but for more than $30 worth of recommended ingredients, a bit too rich of a chocolate cake.

  • Thank you for this! My mom has celiac so I will make this for her!! She will love it!

  • This reminds me of Molly Wizenberg’s brilliant “Winning Hearts and Minds” cake from her first cookbook. One great tip I learned from her is to tightly wrap, freeze and defrost the cake before you plan to serve. Something about this process changes the cake’s texture, making it almost fudge-y. It’s long been my most requested recipe! I imagine it would work a charm for this cake, too.

  • I’ve been looking for a flourless chocolate cake recipe to try out, and this one looks so easy and delicious. Thank you so much for sharing! I can’t wait to try it out.

    -Helen

    http://www.sweethelengrace.com

  • This looks so delicious! I am not a big fan of coconut, but I would not turn this away!

    xoNoel

  • This looks amazing! We are a GF house, so I was excited to see a cake I can try. 🙂 I have one question. When do I release it from the springform pan? After it has cooled or before?

  • Amen to getting good quality chocolate! It really does make a huge difference.
    I love the touch of toasted coconut and whipped cream on top!

    M – Mocha and Moccasins

  • The toasted coconut really adds to it!

    http://talisatalksbeauty.blogspot.co.uk/2014/11/winter-primark-haul-november-2014.html

  • I can’t believe it doesn’t have more ingredients…such a great recipe..;)

    http://vodkaandarose.blogspot.co.uk

  • i LOVE askinosie chocoloate. our local coffee shop sells their bars and its sooo delicious!

  • Oh, yum, this sounds amazing! Pretty much anything coconut is a treat in my book. An increasing number of my friends are GF, and I always struggle to find delicious recipes for them. Thanks for sharing!

    Cat
    http://oddlylovely.com

  • Oh my! This sound delicious AND simple (the best of both worlds).

    I’ll definitely have to try this recipe soon.

    xx Sara
    sarasavorystyle.wordpress.com

  • I have never had, or made a flourless cake before but this one is calling my name! I want a piece ASAP.

  • Emma for the win again! This looks amazing, and like a giant, delicious brownie. Gotta try it! Thanks!

  • I’m confused about where the coconut comes in; I don’t see it in the list of ingredients.

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