Skip to main content
Dessert

Almost Flourless Chocolate Cake

A chocolate cake made with tofu and minimal flour, topped with raspberry preserves and fresh fruit.

From the Recipes Wiki (Fandom) · 13 ingredients
Jump to recipe ↓

Why it works: Chocolate and coffee are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,497 recipes. Both carry 2,3-butanedione, which smells buttery, creamy. The science ↓

Almost Flourless Chocolate Cake

Oven300°F
Timeabout 45 minutes

Ingredients

Directions

Prepare

  1. Preheat oven to 300°F.

  2. Butter a 9-inch springform pan, and line bottom with parchment paper. Butter paper.

  3. Melt chocolate in a small heavy saucepan over very low heat. Stir until smooth, remove from heat and set aside.

Make the batter

  1. Combine melted chocolate, tofu, chocolate soymilk, whole egg, brown sugar, cocoa, flour, vanilla and coffee granules in a blender or food processor. Purée until blended and smooth.

  2. Beat egg whites in a metal mixing bowl until stiff but not dry. Add granulated sugar, and beat 1 minute more.

  3. Pour about one-third of the chocolate/tofu mixture onto the beaten whites, and mix gently. Mix in remaining chocolate/tofu mixture in two or three more batches.

  4. Pour cake batter into prepared springform pan.

Bake and chill

  1. Bake until slightly set around edges but still jiggly in center, for about 45 minutes.

  2. Remove from oven, and cool on a wire rack.

  3. When cool, cover and refrigerate for at least 2 hours and up to 2 days.

Serve

  1. To serve, run a knife around cake edge, and gently remove outside of pan. Slide cake from pan bottom onto a cake plate.

  2. Spread raspberry preserves over top of cake. Cover with fresh fruit.

  3. Use a hot knife to slice, wiping knife between cuts.

Nutrition, whole recipe (rough)

938Calories
31 gProtein
21 gFat
155 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Egg1 large egg (50g)78
Tofu100g firm76
Raspberry1 cup (123g)64
Sugar1 tbsp (12.5g) granulated49
Strawberry1 cup (152g)49
Vanilla1 tsp extract (4ml)12
Coffeenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + coffeetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 2,3-butanedione (buttery, creamy).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Cocoa powder + coffeetop 6% of all pairs
    Smell alikemoderate
    Cooked together541 recipes

    Shared aroma: sotolon (curry, maple).

  4. Tofu + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together350 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Semisweet chocolate
Provides the main chocolate flavor and a rich, dense body when melted into the batter.
Silken tofu
Adds moisture and a creamy, smooth texture without flour-based structure.
Egg whites
Whipped to foam, they lift the batter and give the cake its light, airy crumb.
Large egg
Adds richness and helps bind the batter so it sets when baked.
Brown sugar
Adds sweetness and moisture, and deepens the caramel notes of the chocolate.
All-purpose flour
Adds a small amount of structure to help the cake hold its shape.

The step that matters

Folding the chocolate mixture into the whites. Deflating the whipped egg whites removes the air that makes the cake light. Adding the batter in portions and mixing gently keeps the foam intact.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Chocolate CreamChocolate Cream171 recipesRaspberry JamRaspberry Jam150 recipesVanilla Ice CreamVanilla Ice Cream108 recipesCoffee Ice CreamCoffee Ice Cream91 recipes