Go Back
+ servings
Flourless Chocolate Cake Baked Donuts are puffy and decadent, made with only 3 ingredients, and topped with raspberry coconut whipped cream
Print

Flourless Chocolate Cake Baked Donuts

Flourless Chocolate Cake Baked Donuts are puffy and decadent, made with only 3 ingredients, and topped with raspberry coconut whipped cream.
Course Breakfast, Dessert
Cuisine American
Keyword Flourless Chocolate Cake Baked Donuts
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 donuts
Calories 130kcal
Author Catalina Castravet

Ingredients

  • 4 large eggs cold
  • 8 oz chocolate semisweet or bittersweet, chopped
  • 1 stick unsalted butter 2 sticks, cut into chunks

For Raspberry Coconut Whipped Cream:

  • 1/2 cup raspberries
  • 1 can coconut milk full fat

Instructions

  • The day before you want to make the dessert place the coconut milk can in the fridge overnight, these is a crucial step as the coconut cream has to harden and separate from the coconut water.
  • Preheat oven to 325F.
  • Adjust oven rack to lower middle position.
  • Grease a donut pan with butter and set aside.
  • In the bowl of an electric mixer fitted with wire whip attachment, beat eggs at medium speed for about 5 minutes.
  • Meanwhile, melt chocolate and butter in a large heat-proof bowl set over a pan of almost simmering water, until smooth and very warm, stirring occasionally.
  • Fold 1/3 of egg foam into chocolate mixture using a rubber spatula until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.
  • Transfer batter into the prepared donut pan; fill only 3/4 as the donuts will rise.
  • Bake until donuts have risen slightly, edges are just beginning to set, a thin glazed crust has formed on surface, and an instant read thermometer inserted halfway through center of cake registers 140 degrees, 25 minutes.
  • Remove pan from oven and set on wire rack; cool to room temperature.

For Raspberry Coconut Whipped Cream:

  • Chill a mixing bowl in the fridge.
  • In the bowl of a food processer puree the raspberries.
  • Remove the chilled coconut can from fridge and FLIP upside down, open the can and discard the liquid, or you can save it in a jar for smoothies.
  • Scoop the coconut cream into a slightly chilled mixer bowl. Using a hand mixer or an electric one, I used the later fitted with the whisk attachment whip the coconut cream until fluffy. Using a spatula fold in the raspberry puree.
  • Top the donuts with raspberry coconut whipped cream and serve.

Nutrition

Calories: 130kcal | Carbohydrates: 2g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 37mg | Potassium: 146mg | Fiber: 0g | Sugar: 0g | Vitamin A: 120IU | Vitamin C: 2.5mg | Calcium: 23mg | Iron: 2mg