Photo of Flourless chocolate cake by WW

Flourless chocolate cake

8
7
7
SmartPoints® value per serving
Total Time
2 hr 40 min
Prep
30 min
Cook
40 min
Serves
12
Difficulty
Easy
This cake is perfect for Passover or Easter, or truly, anytime of year. We slashed the amount of chocolate and added extra cocoa powder to keep the classic fudgy taste.

Ingredients

cooking spray

4 spray(s)

unsweetened cocoa powder

1 tbsp(s), Dutch processed, divided

bittersweet chocolate

3 oz, coarsely chopped

unsalted butter

1 tbsp(s)

light sour cream

½ cup(s)

uncooked egg yolk(s)

3 large

sugar

cup(s)

vanilla extract

1½ tsp(s)

almond flour

cup(s)

egg white(s)

5 large

table salt

¼ tsp(s)

sugar

½ cup(s)

powdered sugar (icing sugar)

2 tsp(s)

fresh raspberries

2 cup(s)

Instructions

  1. Preheat oven to 350°F. Coat a 9-inch springform pan with nonstick spray. Sift 1 Tbsp cocoa into pan; tilt pan to coat bottom and sides with cocoa.
  2. Combine chocolate and butter in a medium microwavable bowl; cover with wax paper and microwave on High until chocolate softens and butter begins to melt, 1 minute. Stir until smooth; allow to cool.
  3. Sift remaining 2 Tbsp cocoa into a small bowl; add sour cream, mix until smooth, and set aside.
  4. Using an electric mixer with the whisk attachment, beat egg yolks and 1/3 c granulated sugar in a large bowl at medium-high speed until thick and lemon-colored. At low speed, beat in chocolate mixture and vanilla extract. Add sour cream mixture, gently folding with rubber spatula until blended; fold in almond flour.
  5. With the electric mixer and a clean whisk attachment, beat egg whites and salt in another large bowl at medium speed until soft peaks form when beaters are lifted. Add remaining 1/2 c granulated sugar, 2 Tbsp at a time, until blended. At medium-high speed, beat until firm (but not too stiff), glossy peaks form, about 2 minutes.
  6. Spoon 1/3 of beaten egg whites over chocolate mixture, gently fold just until whites are incorporated; repeat with remaining beaten whites. Pour into prepared pan and smooth top. Bake until toothpick inserted in center comes out clean, about 40 minutes.
  7. Cool cake completely in pan on a rack, about 1 hour. Run knife around edge of pan; remove side of pan. Dust top with powdered sugar and cut into 12 slices with a warm, clean knife; serve with raspberries.
  8. Serving size: 1 slice

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