Flourless Chocolate Cake

[The No Notes Remix]

This impossibly rich, fudgy chocolate cake delivers pure decadence with a dense, brownie-like texture that melts on your tongue. Naturally grain-free with just six simple ingredients, it’s the kind of dessert that makes guests ask for the recipe—perfect for special occasions, dinner parties, or satisfying serious chocolate cravings without compromise.

remixology.com/recipe/flourless-chocolate-cake-no-notes-remix

Makes

8-inch cake (serves 10-12)

Total Time

55 min (15 min prep)

Ingredients

8 oz (225g) dark chocolate (70-85% cacao), chopped
1/2 cup (115g) grass-fed butter or coconut oil (grass-fed preferred)
1 cup (200g) allulose
4 large eggs (pasture-raised preferred), room temperature
1/3 cup (35g) unsweetened cocoa powder
1/4 tsp (1.25ml) pink Himalayan salt
1 tsp (5ml) pure vanilla extract

For Serving (Optional):
Fresh berries
Whipped coconut cream
Dusting of cocoa powder

Steps

Prep:

Preheat oven to 350°F (175°C). Grease an 8-inch round springform pan with butter or coconut oil, then line the bottom with parchment paper. Grease the parchment as well. This double-greasing ensures easy release.

Melt:

Create a double boiler by placing a heatproof bowl over a pot of simmering water (water should not touch the bowl). Add chopped chocolate and butter. Stir occasionally until completely melted and smooth, about 3-4 minutes. Remove from heat and let cool for 5 minutes—this prevents the eggs from cooking when added.

Mix Dry:

While chocolate cools, whisk together allulose, cocoa powder, and salt in a medium bowl until no lumps remain. Set aside.

Combine:

Add eggs and vanilla extract to the slightly cooled chocolate mixture. Whisk vigorously for 1-2 minutes until mixture is glossy, smooth, and slightly thickened. Add the dry ingredient mixture and whisk until just combined—batter will be thick and silky.

Bake:

Pour batter into prepared pan and smooth the top with a spatula. Bake for 30-35 minutes. The cake is done when edges are set and slightly pulling away from the pan, center has a slight jiggle (like a just-set custard), and a toothpick inserted 2 inches from the edge comes out with moist crumbs. The center will continue cooking as it cools. Do not overbake—allulose browns faster than regular sugar, so watch closely after 25 minutes.

Cool:

Remove cake from oven and let cool in pan on a wire rack for 10 minutes. The center will sink slightly as it cools—this is normal and desirable for the dense, fudgy texture. Run a thin knife around the edges, then release the springform ring. Let cake cool completely before slicing, at least 1 hour. For cleanest slices, refrigerate for 2-3 hours or overnight.

Serve:

Slice with a sharp knife wiped clean between cuts. Serve at room temperature or chilled, topped with fresh berries, whipped coconut cream, or a dusting of cocoa powder if desired. The cake is rich—thin slices go a long way.

Make it Good For The Gut

Use grass-fed butter for higher omega-3 content and beneficial fatty acids that support gut lining health. Choose dark chocolate with at least 70% cacao for polyphenols and prebiotic fiber that feeds beneficial gut bacteria. Use pasture-raised eggs for better nutrient density and omega-3 balance. Serve with probiotic-rich coconut yogurt or kefir-based whipped cream for billions of beneficial bacteria. Add 1/4 tsp ground cinnamon to the batter for blood sugar regulation and anti-inflammatory benefits. Top with fresh berries (especially raspberries and blueberries) for additional prebiotic fiber and antioxidants.

Remix Options

Coconut Sugar Version: Replace allulose with 3/4 cup (150g) coconut sugar for deeper caramel notes. Bake at standard 350°F (175°C) for 30-35 minutes. Espresso Boost: Add 2 tsp (10ml) instant espresso powder to the dry ingredients for intensified chocolate flavor without tasting like coffee. Orange Chocolate: Add 1 tbsp (15ml) orange zest and 1/2 tsp (2.5ml) orange extract to the batter for a sophisticated citrus note. Salted Caramel Drizzle: Top cooled cake with sugar-free caramel sauce made from allulose and sprinkle with flaky sea salt. Spiced Warmth: Add 1/2 tsp (2.5ml) ground cinnamon and 1/4 tsp (1.25ml) ground cayenne to the dry ingredients for a Mexican chocolate twist. Mint Chocolate: Add 1/2 tsp (2.5ml) peppermint extract to the batter and top with fresh mint leaves. Individual Ramekins: Divide batter among 6-8 greased 6-oz ramekins and bake for 18-22 minutes. Perfect for portion control or elegant plated desserts. Raspberry Swirl: Reserve 1/2 cup batter, swirl in 1/4 cup (60ml) raspberry puree, then marble into remaining batter before baking. Budget-Friendly: Use conventional butter and eggs—the recipe works beautifully either way, though grass-fed butter adds richer flavor and omega-3s, and pasture-raised eggs provide better nutrient density. Conventional versions still deliver exceptional chocolate intensity at lower cost.

Good To Know

Why Allulose: Allulose provides clean sweetness without the blood sugar spike of regular sugar, has zero glycemic impact, and creates an exceptionally moist, fudgy texture in flourless cakes. It browns 2x faster than sugar, which is why we monitor closely after 25 minutes. The slight cooling sensation allulose provides is imperceptible in this rich chocolate cake. Chocolate Selection: Use high-quality dark chocolate with 70-85% cacao and minimal ingredients (cocoa beans, cocoa butter, sugar only). Brands like Hu Kitchen, Eating Evolved, or Lily’s work well. Avoid chocolate chips—they contain stabilizers that prevent proper melting. The higher the cacao percentage, the more intense and less sweet the cake. Texture Science: Flourless chocolate cakes rely on eggs for structure and butter/chocolate for richness. The slight sink in the center after cooling is intentional—it creates the signature dense, fudgy texture rather than a cakey crumb. The cake should be set at edges with a custardy center when removed from oven. Temperature Matters: Room temperature eggs incorporate more smoothly and create a better emulsion with the chocolate. Cold eggs can cause the chocolate to seize. If you forget to bring eggs to room temp, place them in a bowl of warm (not hot) water for 5 minutes. Storage: Store covered at room temperature for 2 days, refrigerated for 1 week, or frozen for 3 months. The cake actually improves after 24 hours as flavors meld. Bring to room temperature before serving for best texture—cold cake is more fudgy, room temp is more velvety. Make-Ahead: This cake is perfect for entertaining because it must be made ahead. Bake 1-2 days before serving and refrigerate. The texture and flavor deepen as it sits. Slice while cold for clean cuts, then let slices come to room temperature for 20-30 minutes before serving. Serving Size: This is an intensely rich cake—thin slices (10-12 servings from an 8-inch cake) are plenty. A little goes a long way. Serve with fresh berries or whipped cream to cut the richness. Troubleshooting: If cake cracks on top, oven temperature is too high—reduce by 25°F (15°C). If center is too jiggly after baking time, bake 3-5 minutes longer. If cake is dry rather than fudgy, it was overbaked or eggs were not at room temperature. If chocolate seizes (becomes grainy), water got into the bowl—start over with dry equipment. Springform Pan Essential: The tall, straight sides and removable bottom make this cake easy to unmold. A regular cake pan works but requires careful inverting and can break the delicate cake. If using a regular pan, line it completely with parchment overhang for easy lifting. Nutrition Benefits: This cake provides antioxidants from dark chocolate, healthy fats from butter and chocolate, protein from eggs, and no blood sugar spike from allulose. While still a treat, it’s nutrient-dense compared to conventional cakes with refined flour and sugar.