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Flourless Sugarless No Fuss Dark Chocolate Cake Made with Xylitol
No Fuss Dark Chocolate Cake is a flourless, sugarless dessert made with dark chocolate, cocoa, and xylitol. This easy chocolate cake is rich, gluten-free, and perfect for simple baking days.
Why You Will Love and Enjoy No Fuss Dark Chocolate Cake
- You’ll love how rich and chocolaty it is without being overly sweet.
- It’s simple, unfussy, and works just as well for a quiet afternoon treat as it does for guests.
A dark chocolate cake made without flour or sugar, baked gently for a fudgy finish. Share it with someone who loves simple baking done right.
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No Fuss Dark Chocolate Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
- Diet: Gluten-Free
Description
This is the kind of chocolate cake you make when you want something rich but not overly sweet. It’s flourless, sugarless, and a little rustic.
Ingredients
- 120 g 85% dark chocolate
- 120 g butter
- 150 g xylitol
- 50 g cocoa powder
- 3 eggs, beaten
- 5 ml vanilla essence
Instructions
- Preheat the oven to 150°C or 300°F.
- Line an 18 cm cake tin with greaseproof paper, then smear the tin lightly with a bit of the 120 g butter so nothing sticks later.
- Break the 120 g 85% dark chocolate into pieces and place it in a heatproof bowl.
- Set the bowl over a pot of gently simmering water, making sure the base of the bowl does not touch the water.
- Add the 120 g butter to the chocolate and stir now and then until everything is melted and smooth.
- Once melted, remove the bowl from the heat and let it cool for a minute so it doesn’t scramble the eggs.
- Stir in the 150 g xylitol, 50 g cocoa powder, and 1 tsp vanilla essence.
- Mix well so there are no dry patches of cocoa hiding at the bottom.
- Slowly add the 3 beaten eggs, stirring steadily until the batter looks glossy and well combined. It should be thick but pourable.
- Pour the mixture into the prepared cake tin and smooth the top lightly.
- Bake for 30 minutes at 150°C or 300°F. The center should still have a gentle wobble.
- Turn the cake out onto a cooling rack, carefully peel off the paper, and let it cool for about 10 minutes before serving.
- A small dollop of cream and a few raspberries work beautifully here.
Notes
Created, prepared, tried, and tested by Neerasha
Nutrition
- Serving Size: 1
- Calories: 237
- Sugar: 5.8 g
- Sodium: 31 mg
- Fat: 20.5 g
- Saturated Fat: 11.9 g
- Trans Fat: 0 g
- Carbohydrates: 30.5 g
- Fiber: 3.1 g
- Protein: 4.5 g
- Cholesterol: 102.9 mg
No Fuss Dark Chocolate Cake keeps things simple with dark chocolate, cocoa, and xylitol. It’s flourless, sugarless, and baked gently for a soft fudgy center.
No Fuss Dark Chocolate Cake appeals to anyone who wants deep chocolate flavor without complicated steps. It delivers a soft, fudgy texture, balanced sweetness, and a reliable result that makes baking feel relaxed and rewarding.
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This sounds and looks delicious!
Thank you Amy, should you try it, enjoy