Fabulous Flourless Chocolate Cake



  • 1.5 cups of pecan nuts
  • 250g dark chocolate (preferably 85% cacao)
  • 1 cup or 230g of unsalted butter at room temperature
  • 6 eggs, yolk and whites separated
  • ⅓ cup of xylitol or coconut sugar (according to taste and health requirements)


  1. Preheat the oven at 160 degrees Celsius.
  2. Coarsely chop the pecan nuts and dark chocolate in a food processor.
  3. Cream the xylitol/coconut sugar and butter with a mixer.

(If you are not using xylitol or coconut sugar, just mix the butter and the egg yolks.)

  1. Add the egg yolks one by one to the butter-mixture. Whisk or beat slowly while doing so.
  2. Mix the chopped chocolate and pecan nuts with the butter-egg yolk-mixture.
  3. Beat the egg whites until they form soft peaks.
  4. Gently fold the egg whites into the rest of the cake mix.
  5. Pour into a baking pan or suitable silicon mold greased with coconut oil.
  6. Bake for 50-60 minutes at 160 degrees Celsius.
  7. Allow to cool on a cooling rack or enjoy just as it is – nice and hot!

No frosting is needed, but if you would like to add something extra, ganache works really well and is very easy to make:

  1. Melt some more dark chocolate using a water bath. (Ask your mom or google this if you don`t know how).
  2. Whip some cream until soft peaks form.
  3. Then mix the cream and the melted chocolate together with a spoon.
  4. After the cake has cooled, you can spread your tasty, creamy ganache over the cake.



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