Dark Chocolate Flourless Pudding Cake: A Sweet Valentine Dessert

Written by Mindy, Contributing Writer

This ooey, gooey cake is a chocolate lover’s dream – specifically a dark chocolate lover’s dream!  It’s light and airy, but oh-so rich all at the same time.  A perfect ending to a lovely Valentine’s dinner at home.

The key to this cake is using a very good quality chocolate.  If it’s fair-trade and organic that’s even better!  With so few ingredients, choosing the very best quality you can find will guarantee that this cake will taste amazing.

I included orange zest as an optional ingredient in this recipe, because I LOVE chocolate and orange together.  If you do too, then I highly recommend that you try it with the zest.  It’s very yummy and the flavor is terrific!

Dark Chocolate Flourless Pudding Cake

adapted from Martha Stewart

Cooking this cake in a water bath keeps it moist and helps it to cook very gently.

Ingredients:

  • 1/3 cup powdered sucanat + 1 TBSP for baking dish
  • 6 large eggs, separated
  • 6 oz. very good quality dark chocolate, melted
  • 1/2 tsp salt
  • 1/2 TBSP orange zest, optional
  • Freshly whipped cream for topping

Method:

  1. Preheat oven to 350 degrees F.  Butter a shallow 2 qt. baking dish and coat with the 1 TBSP powdered sucanat.  Set aside.
  2. Get out a roasting pan that is big enough to hold your 2 qt. baking dish.  Fill a tea kettle of saucepan with water and place over high heat to bring to a boil.
  3. Combine egg yolks and 1/3 cup powdered sucanat in a mixing bowl.  Beat vigorously with a wire whisk for one minute.  Mixture should thicken and get lighter in color.
  4. Whisk melted (not hot) chocolate into the egg mixture and set aside.
  5. With an electric mixer, beat egg whites with salt until soft peaks form.
  6. Whisk 1/3 of the egg white mixture into the chocolate mixture.  (If using the orange zest, add at this time.)  Fold the remaining egg whites into the chocolate mixture just until combined.
  7. Transfer the batter to the 2 qt. baking dish.  Place the baking dish in the roaster and then fill the roaster with the boiling water so that the water comes 1 inch up the side of the baking dish.  Be careful not to pour any water into the cake pan itself.
  8. Bake 25-30 minutes or until just set.  The middle should still be slightly jiggly.  Allow to cool for 5 minutes.
  9. Remove the baking dish from it’s water bath in the roaster and serve immediately while warm or allow to completely cool and then serve chilled from the refrigerator.   Serve with freshly whipped cream.

What are some of your favorite desserts for Valentine’s Day?

Check out my favorite real food desserts eBooks–Treat Yourself: Real Food Desserts and Smart Sweets!

Disclosure: I have included affiliate links in this post.

About Mindy

Mindy is a wife, momma, and lover of all things simple. She works at home as a graphic designer from her design studio, Simply Designs, creating blogs, websites, ebooks, invitations, and more! She believes in eating real, whole food in the way that God intended for it to be enjoyed. Her desire is to live a healthy, God honoring, purposeful life.

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Comments

  1. What do you use if you don’t have sucanat?

  2. Do I like dark chocolate and orange together? Does the 12 pack of Newman’s Organic Dark Chocolate Orange bars count as liking-or have I crossed into obsession? :-D

    Thanks for the recipe, this is getting saved into my EverNote Recipe notebook!

  3. Ooo, this looks so good!

  4. Yum, Yum & Yum!

  5. Ooh I think I might have to make this for Valentine’s Day! I love chocolate and orange together too!

  6. Oh wow! That looks wonderful. Will definitely be making this!

  7. Gabriellie says:

    Sounds yummy..I think I should try this and share to my friend..Thank you for sharing the recipe..

  8. this looks utterly gorgeous, I am going to make this very soon!
    thanks x

  9. Looks delicious! I’ve always love flourless chocolate cake or pudding. So easy and fabulous way to enjoy a treat without grains ;o)

  10. Yum! I love cinnamon and chocolate together, so I think I’ll omit the orange zest and add some cinnamon!

  11. Mindy, I think I am drooling. I have been waiting for this cake recipe! It looks absolutely.delicious!! My little girl can’t have eggs, but this would be perfect for an after-bedtime dessert for me and hubby! I do have one question–What is the brand of chocolate you recommend–and where is the best place to get it? (Price-wise?) Thanks a ton for sharing this great recipe! Can’t wait to make it!!

    • I hope you like it, Erin! I don’t know of anything that you could really substitute for the eggs in this recipe, since they’re pretty much the base of it. So you and your hubby can enjoy it all to yourselves!

      For the chocolate, I used Scharffen Berger (which is my favorite!), but only because my brother surprised me with a box full of their chocolate bars. :) They’re quite pricey, so I wouldn’t normally buy them on my own.

      Green and Black’s is a good brand of organic chocolate that you can buy almost anywhere. I watch for those to go on sale BOGO at my local grocery stores. Another good chocolate is Ghiradelli which also goes on sale a lot. Hope that helps :)

  12. this sounds amazing! does it end up with a souffle like quality?

  13. Oh yum! Pinning:)

  14. Hmmmm. I think you left something out of this recipe description. LOL And I was just wondering…..do 1 year olds like this cake? ;-)

    • Haha – is that too many adjectives for you, Stacy?! :)

      And yes, actually, one year olds do like this cake! At least my one year old did – a little too much, as a matter of fact! I think he filled up on his chocolate quota for the whole year with this cake ;-)

  15. YUM thanks for sharing this recipe. This looks delicious. Anything dark chocolate works for me on Valentines Day… or really any day for that matter! :)

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