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Decadent Flourless Chocolate Cake with Popcorn Peanut Crunch
Flourless Chocolate Cake with Popcorn Peanut Crunch. This fudgy, flourless chocolate cake is rich, dark, and naturally gluten-free. The popcorn peanut crunch topping makes it unforgettable.
If you’re craving a chocolate cake that feels indulgent but isn’t overloaded with fuss, this is it. My flourless chocolate cake is rich, fudgy, and a little rustic — it’s the kind of dessert you eat warm with a spoon or dress up with a fun topping. I throw on a mix of peanut-buttery popcorn and almonds for crunch, but honestly, it’s just as dreamy plain with a dusting of cocoa.
Why You’ll Love Flourless Chocolate Cake
- Fun topping idea that takes it over the top
- Made with simple pantry ingredients
- Naturally gluten-free
- Fudgy, rich, and chocolatey without being too sweet
- Easy enough for beginners, impressive enough for guests
Flourless Chocolate Cake That’s Rich and Fudgy. This flourless chocolate cake is dark, dense, and deeply chocolatey. It’s finished with a peanut butter popcorn crunch that surprises every bite.
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Flourless Chocolate Cake
- Prep Time: 15 minutes
- Resting Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
Fudgy Flourless Chocolate Cake That Everyone Loves. Dark chocolate and whipped egg whites give this flourless chocolate cake its fudgy texture. Add a crunchy popcorn topping for a sweet, salty twist. Give this decadent treat a place on your cake table.
Ingredients
Cake
- 100 g dark chocolate (like Lindt), chopped
- 1/3 cup butter
- 3 eggs, separated
- 1/3 cup caster sugar
- 1/4 cup cocoa powder (unsweetened)
- 1/2 tsp vanilla extract (optional, but helps balance flavor)
- Pinch of salt (for egg whites)
Topping (optional but recommended):
- 2 cups plain popcorn
- 2 tbsp peanut butter (melted slightly so it coats)
- 1/4 cup chopped almonds
Instructions
- Preheat your oven to 180°C (350°F).
- Line a 20 cm (8-inch) springform pan with parchment paper.
- Melt the chocolate and butter together in a heatproof glass bowl over simmering water (or gently in the microwave in 30-second bursts). Stir until smooth.
- Remove from heat, then whisk in the egg yolks, sugar, vanilla (if using), and sifted cocoa powder until combined.
- In a clean bowl, beat the egg whites with a pinch of salt (optional) until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture; don’t overmix, just fold until you don’t see big streaks of white.
- Pour into the prepared pan and bake for 30–35 minutes, until the top is set, but the center still feels slightly soft.
- Leave the cake in the pan for 20 minutes before removing. Cool completely on a wire rack.
Topping:
- Toss the popcorn with peanut butter until coated, then sprinkle with chopped almonds. Pile on top of the cooled cake before serving.
Notes
Prepared, tried, and tested by Joy
Easy Flourless Chocolate Cake Recipe for Chocolate Fans. This cake uses dark chocolate, eggs, and cocoa for maximum flavor. The crunchy topping adds just the right balance.
Flourless Chocolate Cake with Popcorn Peanut Crunch is rich, fudgy, and full of chocolate flavor. Its rustic look, simple ingredients, and fun topping make it the kind of dessert you’ll want to bake again and again.
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