Home / Recipe / Flourless Chocolate Cake in Air Fryer

Recipes

COSORI

Flourless Chocolate Cake in Air Fryer

20 Mins

Prep Time

25 Mins

cook Time

8

Servings
Flourless Chocolate Cake in Air Fryer Curated by: Chef Marge
Go to recipe
Flourless Chocolate Cake in Air Fryer

Skip the box of chocolate and save the flowers for the bouquet.

Contains

Dairy/Milk

Dairy/Milk

Egg

Egg

Nuts

Nuts

Cookware Used

TurboBlaze™ 6.0-Quart Air Fryer

TurboBlaze™ 6.0-Quart Air Fryer

See Product

Pin this Recipe

Similar Recipes: Chocolate Lava Cakes, Fudgy Flourless Brownies

Everyone Wants a Slice

Whisk your guests away with this flourless chocolate cake that sets the standard for Valentine's Day. With its smooth texture paired with velvety chocolate, every guest will feel the love.

How to Pick Chocolate

When choosing chocolate for baking, prioritize high-quality chocolate with a good cocoa percentage listed on the label. Consider the desired flavor intensity: for a rich, deep chocolate taste, opt for dark chocolate with a higher cocoa content (60% or more). 

Nutrition Information

It’s spectacular how delicious chocolate cake can taste without any wheat or gluten! This flourless cake is a certified crowd pleaser, especially for those who are looking to avoid wheat and gluten-containing ingredients. Subbing wheat flour with almond flour decreases the cake’s carbohydrate content while increasing the protein, making it a nutrient dense and oh-so-flavorful alternative.

The information contained in this recipe is intended for informational purposes only and does not constitute medical or dietary advice. The authors and publishers of this recipe are not responsible for any adverse reactions, health problems, or other consequences that may arise from the use of the recipe or ingredients contained herein. Readers are advised to use their own judgment and knowledge when preparing recipes, including considering any food allergies, dietary restrictions, or other health concerns they or those they are cooking for may have.

Nutritional information, where provided, is offered as a courtesy and is not guaranteed to be accurate. Readers should independently verify nutritional information if accuracy is critical.

This recipe is not intended to replace professional advice from a physician, registered dietitian, or other qualified healthcare professional. If you have any health concerns or questions about your diet, please consult with a qualified professional. The authors and publishers disclaim any liability for any adverse effects resulting from the use of the information provided in this recipe.

What to Serve With: Sundried Tomato & Mozzarella Chicken Roulade With Polenta, Charred Broccolini on Lemony Ricotta With Sourdough Toast.

Tools needed

Ingredients

Scale 1x 2x 3x
Yield 8 Serving

Instructions

PREPARING CHOCOLATE MIX

  1. Brush the bottom and sides of the pan with avocado oil, making sure to coat it all the way to the rim. Dust the inside of the pan with sugar, rotating the pan to coat the entire surface, then tap out the excess. 
  2. Combine the chocolate, avocado oil, water, and amaretto in a medium heatproof bowl. Fill a medium saucepan with 1 inch of water and bring to a simmer over medium-low heat. Reduce the heat to maintain a gentle simmer and set the bowl over the saucepan.  
  3. Stir until the chocolate is just melted and the mixture is smooth. Remove from heat and set aside to cool for 10 minutes. 
  4. Whisk in the almond flour, egg yolks, and vanilla extract until the mixture looks smooth and glossy. 

MAKING THE MERINGUE

  1. Beat the egg whites and salt with an electric hand or stand mixture on high speed until the whites form soft peaks.  
  2. Add ¼ cup sugar slowly, while still beating, then continue to beat until the meringue is glossy, smooth, and holds a medium peak.  

ASSEMBLE CAKE AND BAKE

  1. Place the crisper plate into the air fryer basket. 
  2. Select the Preheat function, adjust temperature to 300°F, then tap Start/Pause. 
  3. Fold the meringue into the chocolate mixture in 3 additions, gently folding each time to maintain the airiness of the meringue. 
  4. Pour the batter into the prepared pan and smooth the top. Sprinkle the surface with the remaining 1 tablespoon of sugar. 
  5. Place the pan onto the preheated crisper plate. 
  6. Select the Bake function, adjust temperature to 300°F and time to 30 minutes, then tap Start/Pause. 
  7. Remove the cake when a cake tester or toothpick inserted into the center comes out with a few moist crumbs. Place cake onto a wire rack to cool completely. It will gradually fall and slump in places, this is normal. 
  8. Run the edges of the cake with a small paring knife or an offset spatula to help remove the cake from the pan, then serve.

Chef Notes: Try not to overbeat the meringue to stiff/dry peaks, since this will make it difficult to incorporate it into the chocolate mixture and can lead into a more dense and less fluffy cake. This cake is best served on the first or second day of baking. Feel free to top the cake with whipped cream and fresh berries before serving.

PRINT
DOWNLOAD
SHARE

Nutrition

SERVING SIZE: 1 CALORIES: 236 PROTEIN: 4 g CARBOHYDRATES: 19 g FAT: 17 g FIBER: 2 g SATURATED FAT: 6 g CHOLESTEROL: 66 mg SODIUM: 95 mg 

NUTRITIONAL INFORMATION IS ONLY AN ESTIMATE. THE ACCURACY OF THE NUTRITIONAL INFORMATION FOR ANY RECIPE ON THIS SITE IS NOT GUARANTEED.

  • Instagram

    Did you make this recipe?

    Tag @cosoricooks on instagram and hashtag it #cookingwithcosori
Dessert Beginner Air Fryer

originally published on  Feb 06, 2025 (last updated  Jun 03, 2025)

Cookware Used

Let us know what recipes you want to see added to our cookbook. 

Request a recipe