Name: Flourless Sugar-free Chocolate Cake
Ingredients: 2 TBS. unsalted butter (2 tsp to coat pan + 4 tsp to add to cake); 1 TBS. unsweetened cocoa powder; 1 cup-less 2 TBS. almond flour; .38 lb. melted [http://www.ycchocolate.com/bakingchocolate YC Chocolate 70% Dark Chocolate for Cooking]; 1/2 cup sour cream; 2 egg yolks + 5 egg whites (at room temperature); 1 tsp. Singing Dog Vanilla™ pure vanilla extract; 1/4 tsp. salt

Why it works: Almond and vanilla match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Flourless Sugar-free Chocolate Cake

Oven350 degrees

Time20 minutes

Ingredients

2 TBS. unsalted butter (2 tsp to coat pan + 4 tsp to add to cake)
1 TBS. unsweetened cocoa powder
1 cup-less 2 TBS. almond flour
.38 lb. melted [http://www.ycchocolate.com/bakingchocolate YC Chocolate 70% Dark Chocolate for Cooking]
1/2 cup sour cream
2 egg yolks + 5 egg whites (at room temperature)
1 tsp. Singing Dog Vanilla™ pure vanilla extract
1/4 tsp. salt

Directions

Prepare

Preheat oven to 350 degrees.
Coat a 9‑inch springform pan with butter and dust with cocoa powder, leaving excess on the pan.
Combine melted chocolate and remaining butter; stir until smooth and combined.

Make the batter

In a large bowl, combine the chocolate mixture with almond flour, sour cream, egg yolks, and vanilla extract; stir until well blended.
Beat egg whites and salt with an electric mixer until stiff glossy peaks form.
Add one-quarter of the beaten egg whites to the chocolate mixture to lighten.
Gently fold in the remaining egg whites until no white streaks remain.
Pour the batter into the prepared pan and smooth the top.

Bake and cool

Bake for 20 minutes or until the cake has risen and is barely dry on the top; a wooden toothpick inserted should come out with moist crumbs.
Place the cake, still in the pan, on a rack and cool until warm; the cake will fall dramatically.
Loosen the edges of the cake with a knife and remove the pan sides.

Serve

This cake can be combined with sugar‑free chocolate mousse and topped with toasted slivered almonds; the texture should be dense, moist, and slightly fudgy.
Melt chocolate on a low microwave setting just until melted or over a double boiler.

Nutrition, whole recipe (rough)

909Calories

38 gProtein

28 gFat

119 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

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chocolate	1 oz (28g) semisweet	155
Butter	1 tbsp (14g)	102
Yogurt	170g plain Greek	100
Egg	1 large egg (50g)	78
Vanilla	1 tsp extract (4ml)	12
Almond	1 almond (1.2g)	7
Salt	1 tsp (6g)	0
Cake	not in our table	0

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.

Almond + vanillatop 4% of all pairs

Smell alikestrong

Cooked together3,961 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Almond + flourtop 5% of all pairs

Smell alikemoderate

Cooked together8,673 recipes

Shared aroma: isobutyraldehyde (malty, green).
Chocolate + vanillatop 5% of all pairs

Smell alikemoderate

Cooked together10,020 recipes

Shared aroma: sotolon (curry, maple).
Butter + creamtop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Almond + chocolatetop 9% of all pairs

Smell alikemoderate

Cooked together1,733 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).

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

What each ingredient does

Eggs: Whites trap air that lifts the batter; yolks add richness and help set the crumb.
Dark chocolate: Cocoa solids and fat give a rich, fudgy body as the cake sets.
Almond flour: Provides structure without gluten and adds a nutty, tender crumb.
Sour cream: Adds moisture and a slight tang that keeps the crumb tender.
Unsalted butter: Adds fat for moisture, flavor and a glossy, tender crumb.

The step that matters

Folding in the egg whites. Folding gently keeps the air bubbles the whites hold, which lift the batter in the oven. Stirring vigorously deflates the foam, leaving a dense, flat cake.

Swap the almond

How well each one fits the dish's main ingredients (butter, cocoa powder, flour, chocolate, cream, egg, vanilla):

Almondthe original
Hazelnutfits about as well
Chestnutfits less well
Macadamia nutfits less well

Fit is the average pairing score against butter, cocoa powder, flour, chocolate, cream, egg, vanilla. Candidates are from the same food group and used in at least 100 recipes.

“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.

Chocolate Cream171 recipes

Vanilla Ice Cream108 recipes

Chocolate Cookies76 recipes

Chocolate Fudge55 recipes

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Flourless Sugar-free Chocolate Cake