Oatmeal Flourless Chocolate Cake

Soft, delicious, chocolatey, made from simple ingredients! A flourless cake can be made with oatmeal. More precisely, from ground oatmeal, the baked goods from which are no less tasty, airy and tender. Even a novice housewife can handle this recipe.
cook time: 1h 20 min
Logan Winslow
Oatmeal Flourless Chocolate Cake

Nutrition Facts (per serving)

364
Calories
23g
Fat
36g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Sugar 100 g
Cereals 140 g
Butter 100 g
bitter chocolate 100 g
Eggs (large) 4 pc
Baking powder 0.25 tsp

Recipe instructions

Step 1

Step 1
How to make a simple and delicious chocolate cake without flour? Very fast and simple. To begin, prepare the necessary ingredients according to the list. The eggs are large and selective. If the eggs are small, take 5 pieces. Chocolate is bitter with a cocoa content of 56-72%. If you use sweeter milk chocolate, it is better to reduce the amount of sugar by a third or half so that the cake does not turn out too sweet. You can take finely or coarsely ground flakes.

Step 2

Step 2
Place butter and broken chocolate into a saucepan. Place over low heat and melt, stirring constantly. Remove the mixture from the heat and cool.

Step 3

Step 3
Pour the oatmeal into a blender and grind until it becomes almost flour.

Step 4

Step 4
Immediately mix the ground flakes with baking powder.

Step 5

Step 5
Divide the eggs into yolks and whites, being careful not to get a drop of yolk into the whites. The whites should be cold. The container in which the whites will be beaten must be clean, without droplets of water. If any of these conditions are violated, the whites will not whip into foam. Place the bowl of whites in the refrigerator immediately.

Step 6

Step 6
Beat the yolks with sugar into a fluffy light mass.

Step 7

Step 7
Pour the chocolate-butter mixture into the yolks and whisk again.

Step 8

Step 8
Add ground oatmeal with baking powder.

Step 9

Step 9
Mix thoroughly with a mixer or spatula. The mass will be viscous and very sticky.

Step 10

Step 10
Beat the egg whites with a mixer into a fluffy, stable foam. The whisk mark of properly beaten egg whites should remain.

Step 11

Step 11
Add the whipped whites into the dough in several additions, stirring the mixture from top to bottom each time with a spatula. Gradually the dough will liquefy.

Step 12

Step 12
Pour the batter into a buttered cake pan. Any heat-resistant pan will work for this recipe. If you use a silicone mold, there is no need to coat it with butter or margarine. But it is better to lightly grease metal, ceramic or glass dishes with vegetable oil so that the baked goods do not burn. Bake the cake in an oven preheated to 170°C for about 20-40 minutes. Check doneness with a skewer — it should come out dry.

Step 13

Step 13
Remove the finished cake from the oven, cool slightly in the pan, then transfer to a plate and serve. Bon appetit!

Additional rubrics

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