2-Ingredient Flourless Chocolate Cake (No-Bake Circular Pan Version)
2-Ingredient Flourless Chocolate Cake (No-Bake Circular Pan Version)
Ingredients
- 1 cup dark chocolate, melted, 70% cacao recommended
- 800 g carrots, very soft cooked, approximately 5–6 cups packed
Instructions
- 1
Peel and chop the carrots into manageable pieces. Steam or boil the chopped carrots until they are extremely soft and tender. Very soft carrots are crucial for a smoother batter and a richer, fudgier texture. Once cooked, mash or puree the carrots until completely smooth.
⏱️ 20 min
- 2
Gently melt the dark chocolate until it is smooth, glossy, and fluid. A double boiler method (placing a heatproof bowl of chocolate over simmering water) is recommended to prevent burning and ensure even melting.
⏱️ 10 min
- 3
Combine the cooked and pureed carrots with the melted dark chocolate in a blender or food processor. Blend the mixture together until it is completely smooth. The mixture will transform into a thick, creamy, brownie-like chocolate batter.
⏱️ 10 min
- 4
Line a circular mold or cake pan with parchment paper if desired, to aid in removal. Transfer the chocolate-carrot mixture into the prepared circular mold or cake pan. Spread the mixture evenly in the pan.
⏱️ 5 min
- 5
Refrigerate the cake for 1 to 2 hours, or until it is firm.
⏱️ 120 min
- 6
Once firm, remove the cake from the refrigerator and unmold it. Slice and serve. The final texture should be dense, moist, with a deep chocolate flavor and a smooth, melt-in-your-mouth consistency.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
2-Ingredient Flourless Chocolate Cake (No-Bake Circular Pan Version)
- 1 cup dark chocolate, melted, 70% cacao recommended
- 800 g carrots, very soft cooked, approximately 5–6 cups packed
Instructions
- 1
Peel and chop the carrots into manageable pieces. Steam or boil the chopped carrots until they are extremely soft and tender. Very soft carrots are crucial for a smoother batter and a richer, fudgier texture. Once cooked, mash or puree the carrots until completely smooth.
⏱️ 20 min - 2
Gently melt the dark chocolate until it is smooth, glossy, and fluid. A double boiler method (placing a heatproof bowl of chocolate over simmering water) is recommended to prevent burning and ensure even melting.
⏱️ 10 min - 3
Combine the cooked and pureed carrots with the melted dark chocolate in a blender or food processor. Blend the mixture together until it is completely smooth. The mixture will transform into a thick, creamy, brownie-like chocolate batter.
⏱️ 10 min - 4
Line a circular mold or cake pan with parchment paper if desired, to aid in removal. Transfer the chocolate-carrot mixture into the prepared circular mold or cake pan. Spread the mixture evenly in the pan.
⏱️ 5 min - 5
Refrigerate the cake for 1 to 2 hours, or until it is firm.
⏱️ 120 min - 6
Once firm, remove the cake from the refrigerator and unmold it. Slice and serve. The final texture should be dense, moist, with a deep chocolate flavor and a smooth, melt-in-your-mouth consistency.
⏱️ 5 min