Flourless Chocolate Cake

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This EASY 5-ingredient Flourless Chocolate Cake is only 136 calories. So rich and delicious, perfect when you want a low-calorie, gluten-free chocolate dessert that won’t set you back, and it’s ready in less than 30 minutes!

This EASY 5-ingredient Flourless Chocolate Cake is only 136 calories. So rich and delicious, perfect when you want a low-calorie, gluten-free chocolate dessert that won't set you back, and it's ready in less than 30 minutes!

The perfect light chocolate dessert to satisfy your sweet tooth, perfect to make when you’re entertaining. Made with just a few basic ingredients; chocolate, pumpkin puree, pure maple syrup, vanilla extract and eggs. The results are a warm, chocolate treat, somewhere in the middle of a cake and souffle. This is best warm out of the oven, although I did reheat one for my daughter later in the microwave a few seconds and she loved it.

You start by melting the chocolate in the microwave in 45 second intervals.

This EASY 5-ingredient Flourless Chocolate Cake is only 136 calories. So rich and delicious, perfect when you want a low-calorie, gluten-free chocolate dessert that won't set you back, and it's ready in less than 30 minutes!

Then you add the whole egg, maple syrup, pumpkin and vanilla and mix well.

This EASY 5-ingredient Flourless Chocolate Cake is only 136 calories. So rich and delicious, perfect when you want a low-calorie, gluten-free chocolate dessert that won't set you back, and it's ready in less than 30 minutes!

Next you whip the egg whites and fold the chocolate in.

This EASY 5-ingredient Flourless Chocolate Cake is only 136 calories. So rich and delicious, perfect when you want a low-calorie, gluten-free chocolate dessert that won't set you back, and it's ready in less than 30 minutes!

Pour it into 4 ounce ramekins and bake them until the rise. Last grab a spoon and dig in (oops, I added a little whipped cream for fun)!

This EASY 5-ingredient Flourless Chocolate Cake is only 136 calories. So rich and delicious, perfect when you want a low-calorie, gluten-free chocolate dessert that won't set you back, and it's ready in less than 30 minutes!

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4.88 from 16 votes
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Flourless Chocolate Cake

136 Cals 3 Protein 16 Carbs 8 Fats
Yield: 8 Servings
COURSE: Dessert
CUISINE: American
This EASY 5-ingredient Flourless Chocolate Cake is only 136 calories. So delicious when you want a low-calorie, low-point, gluten-free chocolate dessert that won't set you back, and it's ready in less than 30 minutes!

Ingredients

  • cooking spray
  • 6 oz 60% Ghirardelli Chocolate
  • 1/4 cup pumpkin puree
  • 1 1/2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 whole egg
  • 3 egg whites
  • 1/8 tsp kosher salt

Instructions

  • Preheat oven to 350°F. Spray 8 (4 oz) ramekins with cooking spray. Place on a large baking tray.
  • Melt chocolate in medium microwaveable bowl for 45 second intervals, mixing until melted and set aside to cool a few minutes.
  • Add the pumpkin puree to the melted chocolate along with vanilla, 1 whole egg, and maple syrup; mix well.
  • In a separate bowl, with a hand mixer beat the egg whites until soft peaks form.
  • Fold the egg whites into the chocolate mixture, add salt.
  • Spoon 1/4 cup mixture into ramekins and bake about 15 minutes, until the cakes rise. Serve right away.

Nutrition

Serving: 1cake, Calories: 136kcal, Carbohydrates: 16g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 23mg, Sodium: 48mg, Fiber: 2g, Sugar: 11g
WW Points Plus: 4
Keywords: flourless chocolate cake, gluten free flourless cake

This EASY 5-ingredient Flourless Chocolate Cake is only 136 calories. So rich and delicious, perfect when you want a low-calorie, gluten-free chocolate dessert that won't set you back, and it's ready in less than 30 minutes!

This EASY 5-ingredient Flourless Chocolate Cake is only 136 calories. So rich and delicious, perfect when you want a low-calorie, gluten-free chocolate dessert that won't set you back, and it's ready in less than 30 minutes!

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101 comments

  1. Amazing! Easy to make and it was the perfect after dinner dessert! I topped mine with a small scoop of light vanilla ice cream. Will definitely make this again!

  2. I decided to try this for Easter Dinner because my daughter eats gluten free.
    It was a tremendous hit. It is as decadent as any souffle’ or lava cake that we have
    had in a restaurant.
    The directions and ingredients are simple and I will definitely prepare it again!

  3. I made this tonight and it was so good! My husband loved it and said I need to make it again! I didn’t have the ramekins so I put it all in a 9 in pan and it came out great, it was probably just a little thinner than it would have been. Thank you!! 

  4. This is restaurant quality!  Or even better – because it has awesome ingredients.  Make this.  It’s so good.  I doubled the recipe.  Baked it in lined muffin pans.  Served with whipped cream and strawberries. Came out perfectly.

  5. Wow my new favorite, guilt free indulgence! Everything went well. After baking mine shrunk and turned rather ugly but I consider it part of the gourmet experience. The flavor was great. Anyone tried this with white or milk chocolate? My son loves white chocolate.

  6. I liked this very much, although I found that better chocolate–Scharffen Berger unsweetened, with some semi-sweet chips mixed in–deepened the flavor considerably. I also baked them longer than the recipe notes, maybe 6-7 mins more. And I put about 5-6 oz in a larger little bowl, and made one larger portion, which worked well. Used a cake tester, and baked that one even longer.

    I’ll definitely make this again. Good one.

  7. Do you think you could make this in advance and keep in the fridge until time to bake? I’d like to take to a friend’s place for dinner but if best served warm, I could cook it there….

    • Whipped egg white collapses and turns liquid in standing. Perhaps if you whip the egg white at location, then bake right away.

  8. I wanted to like this but it seemed lacking in richness and flavor. Not gross by any means….just not something I wanted seconds of.

  9. Can you use Splenda instead of maple syrup

  10. This was so delicious! Will be making it again soon. I only had 4 ramekins, so I used a muffin pan for the rest and it worked well. One of my favorite Skinnytaste recipes!