Say hello to the most decadent flourless chocolate cake, upgraded with fragrant toasted coconut in both the batter and on top. Because it’s grain-free, this cake is perfect for
Passover celebrations. You could serve it for a Mother’s Day brunch, too, or to cap off a laid-back dinner party. In fact, anytime you need a last-minute gluten-free dessert for friends, this cake fits the bill.
Though it only takes 20 minutes to get this chocolate cake into the oven, it is worthy of any celebration. The center is dense with gooey chocolate and toasted coconut, which adds flavor and chewy texture. Beyond the addition of coconut, this is a classic flourless cake made from butter, chocolate, and eggs. You’ll whip air into the eggs for 10 minutes to add structure to the batter, but not so much that the cake is crumbly and dry. In fact, the middle of this cake is meltingly soft when it comes out.
Don’t be surprised when you see cracks in the top of the cake—this is normal with flourless cakes, since steam causes the batter to expand while baking. When the temperature cools, it’ll collapse back down, creating the signature cracks. Topped with a layer of cocoa powder, the result is gorgeously artistic.
A sprinkling of flaky sea salt plus a dollop of crème fraîche on top balance out the cake’s sweetness. It’s a sophisticated, smart, and—best of all—easy chocolate dessert. If you don’t like the tangy taste of crème fraîche, serve with unsweetened whipped cream.
Ingredients
- 12 tbsp.(1 1/2 sticks) unsalted butter, plus more for the pan
- 10 oz.semisweet chocolate chips
- 1 tbsp.cocoa powder, plus more for garnish
- 6large eggs
- 1 1/4 c.granulated sugar
- 1 tsp.kosher salt
- 1 tsp.pure vanilla extract
- 1 c.unsweetened shredded coconut, toasted
- 1 tsp.flaky sea salt
- 1 c.crème fraîche
Directions
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- Step 1
Preheat the oven to 325°. In a small pot over low heat, melt the butter. Once melted, turn off the heat and add the chocolate chips. Whisk to combine. (The residual heat should be enough to melt the chips, but if it’s not, put it back over low heat and continue to whisk until it’s smooth and shiny.) Set aside to cool.
- Step 2Coat a 9” springform pan with a generous amount of butter. Line the bottom of the pan with parchment, and butter parchment. Sift 1 tablespoon cocoa powder evenly across the bottom and sides of the pan. Tap the sides of the pan to even out.
- Step 3In the bowl of a stand mixer, combine the eggs, sugar, kosher salt, vanilla, and ½ cup coconut. Beat on low for 1 minute, and then on high for about 10 minutes, or until the texture is similar to marshmallow fluff. Remove the bowl from the mixer, and gently fold in the melted chocolate until completely incorporated.
- Step 4Scrape the batter into the pan and tap the pan on the counter a few times to remove any air bubbles. Set pan inside a rimmed baking sheet, and bake for 45 to 50 minutes, or until firm to the touch. (The top of the cake should sound hollow when tapped.) Sprinkle the top with the flaky sea salt. Transfer pan to a wire rack and let cool for 1 hour.
- Step 5Once cool, slide a knife around the edges of the pan to release the cake. Dust with cocoa powder, slice, and serve each piece with a dollop of crème fraîche and a generous pinch of shredded coconut.
- Step 1
