An easy Flourless Chocolate Cake with Nuts made with vegetable oil that is super moist and decadent! Simply delish!
If you think the terms healthy and dessert don't go together, this super moist Flourless Chocolate Cake (Bolo de Chocolate com Castanha do Pará) will change your mind as well as this gluten-free fruit cake.
I know, its name is fun... but nothing compared to its decadent taste and all the good stuff that is in it! Don't believe me? Check it out!
Table of Contents
Flourless Chocolate Cake with Nuts
To begin with, our nut cake is gluten-free! Ground Brazil Nuts (or any other nut of your choice, which are great sources of protein) substitute for flour in this recipe.
And, not only that... unsweetened cocoa powder and dark chocolate (loaded with nutrients and antioxidants) combined with soybean oil make this cake a healthy yet rich dessert.
Why soybean oil? Yes, it does make this cake moist -- as is any oil-based nut cake...
The difference is its pros, which make it perfect for cooking and baking. According to Nutrition and You:
- Soybean oil contains mostly unsaturated fats and 0g trans fats per serving, and when it replaces saturated fats such as butter, it may potentially lower cholesterol. It is high in good fats, both monosaturated and polyunsaturated;
- It's a great source of vitamin E!
- It serves as a principal source of omega‐3s!
- Soybean oil has a neutral flavor that helps us create some of our favorite traditional meals without compromising taste such as our Brazil nut cake;
- Although you may not realize it, it's one of the most versatile ingredients in your pantry. It simply accounts for about 55% of vegetable oil used in homes! Just check the ingredient label to be sure.
How to store
- Store flourless chocolate cake in an airtight container in the fridge for up to 5 days, or at room temperature for up to 2 days.
- Freeze without the glaze wrapped with parchment paper and then plastic wrap for up to 2 months. Thaw before glazing!
Enjoy our nut cake!
More Chocolate Cake Recipes
PIN AND ENJOY!
Flourless Chocolate Cake Recipe
Equipment
- 1 mixer
- 1 Mixing bowl
- 1 9-inch (23 cm) springform pan
Ingredients
For the chocolate nut cake:
- 5.07 fl. oz soybean or vegetable oil 150 ml, plus more for greasing
- 1.8 ounces unsweetened cocoa powder sifted, 50 g
- 4.2 fl. oz boiling water 125 ml
- 1 tablespoons pure vanilla extract
- 5.3 oz ground Brazil nuts or any other nut of your choice (150 g) or use 4.4 oz or 125 g flour if desired
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 7.05 oz caster/castor/superfine sugar (you can buy it or simply grind granulated sugar in the blender), 200 g
- 3 large eggs at room temperature
For the chocolate glaze:
- 9 ounces dark or semi-sweet chocolate chips 255 g
- 3 tablespoons soybean or vegetable oil
For garnishing:
- Chopped and/or whole Brazil nuts or any other of your choice optional
Instructions
- To prepare the flourless chocolate cake: Preheat oven to 325ºF (170°C). Grease a 9-inch (23 cm) springform pan with oil and line the bottom with parchment paper. Set aside.
- In a small to medium bowl, sift the cocoa powder and whisk in the boiling water until obtaining a smooth chocolate paste. Whisk in the vanilla extract, setting aside to cool a bit. In another small bowl, combine together the ground nut, baking soda, and salt. Set aside.
- In the bowl of a mixer with paddle attachment, beat together the sugar, soybean oil, and eggs at medium speed for approximately 2-3 minutes or until obtaining a pale mixture. Reduce the speed and pour in the cocoa mixture, beating just until combined. Add the nut mixture and beat just until combined.
- Pour liquid mixture into the prepared springform pan, scrape down all the mixture. Bake for 40 to 45 minutes or until the sides are set and and a toothpick inserted in the center comes out clean but with a few sticky chocolate crumbs clinging to it. Don't worry about the damp center!
- Place pan on a rack and let it cool for about 15 minutes. Run a knife around the edges to ease the cake and then spring it out of the pan. Serve while is warm with ice cream, or let it cool completely and top with chocolate glaze and nuts.
- For the chocolate glaze: Set a heatproof bowl over a pan of simmering water, making sure water doesn't touch the bottom of the bowl. Melt half of the chocolate with the oil, stirring constantly until the chocolate is just melted. Add the other half of the chocolate and stir until melted and smooth.
- Pour over the cool, unmolded cake...
- and sprinkle chopped nuts on top if desired. Enjoy!
Recipe Notes
- Store flourless chocolate cake in an airtight container in the fridge for up to 5 days, or at room temperature for up to 2 days.
- Freeze without the glaze wrapped with parchment paper and then plastic wrap for up to 2 months. Thaw before glazing!
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
This was once a sponsored collaboration on behalf of the United Soybean Board However, it has been modified to fit our content!
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