Flourless Hot Chocolate Cake with Marshmallows
What is better than hot chocolate? A hot chocolate cake that is guilt free and delicious!
My flourless Hot Chocolate Cake is perfect for a Valentine’s Day dessert!
The cake part of my Flourless Hot Chocolate Cake is protein sparing and so are the marshmallows! The frosting is not but you could use my protein sparing pudding as a filling and my protein sparing frosting you could use my frosting from The Art of Fat Loss for the outside!
I love that I can easily open a tub of Further Foods Chocolate Collagen and use it to make my protein sparing Flourless Hot Chocolate Cake in an instant!
Further Food is SO generous that they are doing a special discount for all of my readers!
Click HERE to find my favorite collagen and gelatin from Further Food
and use code MARIAMINDBODY get a great discount of 20% off!
Flourless Hot Chocolate Cake with Marshmallows
Ingredients
FLOURLESS HOT CHOCOLATE CAKE:
- 16 large egg whites
- 1 1/2 teaspoon cream of tartar
- 1/4 teaspoon Redmond Real salt
- 1/2 cup allulose
- 2/3 cup unsweetened cocoa powder
- 2/3 cup Further Food Chocolate Collagen or vanilla collagen
- 2 teaspoons vanilla extract or chocolate extract
MARSHMALLOWS:
- 1 cup cold water divided
- 2 tablespoons Further Food gelatin
- 3/4 cup Natural Sweetener or more allulose
- ½ cup Liquid Allulose OR vegetable glycerine
- 2 tsp vanilla extract or chocolate
- ⅛ tsp almond extract omit if nut free
FROSTING AND FILLING:
- 1 1/2 cups Natural Sweetener or allulose
- 1 cup salted butter softened
- 16 ounces cream cheese softened
- 2 teaspoons vanilla extract
- 1/8 teaspoon Redmond Real salt
HOT CHOCOLATE GANACHE:
- 3/4 cup heavy cream
- 1/3 cup Natural Sweetener or equivalent
- 3 oz unsweetened baking chocolate finely chopped
- 1 teaspoon chocolate extract or vanilla
- 1/8 teaspoon Redmond Real salt
GARNISH:
- The Good Chocolate made into curls
Instructions
- Preheat oven to 350 degrees F (175 degrees C). 2 9-inch (or 4 6-inch) cake pans with parchment paper. Spray well with avocado oil spray. Set aside.
- In a large clean bowl, whip egg whites with a pinch of salt and the cream of tartar until foamy (save the yolks for "healthified" creme brule, "healthified" coconut custard, OR "healthified" ice cream).
- Mix on high speed until very stiff (you will be able to put bowl upside down and the whites won't fall out).
- Meanwhile, in a medium bowl, sift the sweetener, cocoa powder and collagen together and set aside.
- Once the whites are stiff, gently fold in the cocoa mixture. Add your favorite extract flavor. Stir to combine.
- Divide the mixture onto the prepared cake pans.
- Bake for 35 minutes or until golden brown and cooked through.
- Place the cakes into the fridge to cool. Can be frozen for up to a month.
- Carefully slice the cakes in half widthwise so you have 4 cake layers.
- To make the marshmallows, click HERE!
- To make the frosting. Using a hand mixer, beat the sweetener, butter, softened cream cheese in a medium-sized bowl until smooth. Add the vanilla and salt; beat until well combined. Taste and adjust sweetness to your liking.
- Place one layer of cooled cake onto a serving platter. Spread 1/3 of the frosting over the layer. Repeat with remaining layers. Frost the outside of cake with the cream cheese frosting. Place in the fridge to set the frosting.
- Meanwhile make the ganache. Place the cream and natural sweetener in a saucepan over medium heat. Bring to a simmer. Remove from heat and add the finely chopped chocolate, extract and salt. Stir, then allow to sit for 3 minutes. Stir again until completely smooth. Taste and adjust sweetness to your liking. Allow to cool a little before placing on the cake otherwise the frosting will melt.
- Remove the cake from the fridge and pour the ganache over the cake. Place back in the fridge to cool. Once the ganache is set. Place the marshmallows on top of the cake.
- Top with The Good chocolate curls (click HERE). Serve with my protein hot chocolate!
Nutrition
Calories: 487 | Fat: 42g | Protein: 16g | Carbohydrates: 9g | Fiber: 4g | P:E Ratio: 0.3
TESTIMONY OF THE DAY
“I’m pregnant!!!!! I had just flown to CNY in Colorado Springs when I found out Maria Emmerich partnered with Dr. Kiltz for the Keto for Fertility cookbook.
Here we are, 14 weeks later and we have a baby on the way.
Before my positive pregnancy, I was at a lower weight than I was in collage. I was loving my body, I was I control of my diet, and I was feeling amazing – all unexpected side effects of this prescribed diet. Now I am gaining weight for the right reasons.
Just wanted to say thank you to Maria, Craig, and everyone who has posted recipes or encouraging comments on this group. It has literally changed my life.” – Natasha
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Will this work without the collagen, please? Looks ah-mazing 🙂
You could substitute with cocoa powder.
This sounds and looks really good. Will the egg whites whip if I added the collagen to them at the beginning (as long as they do not contain fat)?
I want to turn this into a chocolate cake roll. : )
No, you will want to incorporate that after the whites are whipped like the recipe states 🙂
Hi I have plain collagen, will that work?
Yes. Add cocoa powder or extracts to your liking for flavor 🙂
Thanks Maria! Love your recipes. Will powdered allulose work instead of liquid?
For the marshmallows, you need either liquid allulose or vegetable glycerine.
To make the marshmallows, click HERE – no link
Sorry about that. I’ve updated it with the link 🙂
Does it make a difference in the marshmallows if you use the second recipe that includes confectioners swerve vs 1 1/4 cups liquid allulose that’s in the other recipe? Thanks! Also, have you tried to roast them for s’mores?
You can use either one. I have not tried roasting them 🙂
This looks amazing, and I will be making this weekend, just celebrated my birthday on Tuesday so it will be a little late treat 🤤. Thank you for your wonderful recipes
Happy birthday! Enjoy ❤
Flourless Hot Chocolate Cake was always a family tradition that we would make every Christmas. However, this year I found Flourless Hot Chocolate C and the recipe is so much easier to make! For all of you who love Flourless Hot Chocolate Cake but don’t want to deal with the mess of flour, try this recipe. You won’t regret it!
Thank you so much Isaac!!
Can I use protein powder in place of the collegan? Always trying to get my protein in, in a delicious way! (I do have chocolate protein/equip brand).
Looks delish!!