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Flourless Chocolate Coconut Cake

Flourless Chocolate Coconut Cake: A Divine Guilt-Free Indulgence

This Flourless Chocolate Coconut Cake offers a rich, fudgy texture and satisfies your sweet cravings without gluten.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine gluten-free
Servings 8 slices
Calories 350 kcal

Equipment

  • - Medium saucepan
  • - Large bowl
  • Whisk
  • Electric mixer
  • - Baking pan

Ingredients
  

For the Batter

  • 1.5 sticks Unsalted Butter Adds richness and moisture; substitute with dairy-free butter for a dairy-free option.
  • 10 oz Semisweet Chocolate Chips Provides chocolate flavor and sweetness; dark chocolate can be used for a more intense taste.
  • 1 Tbsp Cocoa Powder Enhances chocolate flavor; opt for Dutch-processed cocoa for a smoother profile.
  • 6 Large Eggs Acts as a structural binder; ensure they're beaten until light and fluffy for the best texture.
  • 1.25 cups Granulated Sugar Sweetens the cake; consider reducing for a less sweet version or use a baking-friendly sugar alternative.
  • 1 tsp Kosher Salt Balances sweetness and enhances overall flavor.
  • 1 tsp Pure Vanilla Extract Adds depth to the cake's flavor.
  • 1 cup Unsweetened Shredded Coconut, Toasted Brings flavor, texture, and moisture; ensure it’s properly toasted for a delightful aroma.
  • 1 tsp Flaky Sea Salt A finishing touch that emphasizes sweetness; it adds a gourmet flair.

For Serving

  • 1 cup Crème Fraîche A creamy accompaniment that adds a tangy richness; can be substituted with unsweetened whipped cream for a lighter touch.

Instructions
 

How to Make Flourless Chocolate Coconut Cake

  • Preheat your oven to 350°F (175°C). Butter your pan and dust it with cocoa powder.
  • In a medium saucepan over low heat, combine chocolate chips and unsalted butter, stirring until fully melted and smooth.
  • Whisk the eggs in a large bowl for about 10 minutes until light and fluffy.
  • Gradually add granulated sugar to the whipped eggs while whisking continuously, then fold in the melted chocolate mixture.
  • Sift in cocoa powder and kosher salt, then gently fold in the toasted shredded coconut.
  • Pour the batter into the prepared pan and bake for 40-50 minutes until done.
  • Let the cake cool in the pan for a few minutes, then transfer to a wire rack. Dust with cocoa powder and serve with crème fraîche or whipped cream.

Notes

Allow the cake to rest overnight in the refrigerator for enhanced flavors. Embrace any cracks as part of the rustic charm of this cake!
Keyword cake, chocolate cake, Flourless Chocolate Coconut Cake, gluten-free dessert, indulgent treat, Passover dessert