Wei of Chocolate: Flourless Chocolate Cake

Categories: Sweet Talk

Chocolate and Butter.jpeg
courtesy Wei of Chocolate
chocolate cake ingredient prep

Lisa Reinhardt is the CEO and chocolatier behind Wei of Chocolate, a unique Phoenix chocolate business combining the health benefits of dark chocolate with homeopathic floral essence infusions. In our Sweet Talk with Lisa she revealed her experiments with various eating regimens. One constant is her belief in the power of chocolate for its proven health benefits (see Harvard study) and as a reminder to slow down, take a break and pay attention to the moment. Today, Lisa shares a favorite recipe for flourless chocolate cake.

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Based on True Food Kitchen's flourless cake, this Wei of Chocolate variation is sure to please.

24 pieces any flavor Wei of Chocolate.
6 Tablespoons butter
6 Tablespoons almond butter
3 eggs, separated
6 tablespoons organic cane sugar
1 teaspoon vanilla extract - if not using liqueur OR
2 Tablespoons liqueur; choose corresponding liqueur to match chocolate - see below

Our liqueur recommendations:
If using Wei Gratitude chai spice infused chocolate, try Brandy
➡ Wei Love chili infused chocolate - Madeira
➡ Cafe Wei espresso infused chocolate - Kahlua
➡ Wei Joyful citrus infused chocolate - Grand Marnier
➡ Wei Relaxed pure dark for better rest - Amaretto
➡ Wei Dark pure dark for more joy and peace - Cointreau
➡ If not using liqueur, substitute 1 teaspoon of vanilla extract

1. In a double boiler, melt chocolate, butter and almond butter. Let cool.
2. Separate the eggs and place the yolks in a bowl. Add 3 Tbs sugar and beat with an electric mixer until light, pale yellow; about 6 minutes. Slowly pour in the melted chocolate and mix until combined.
3. In a separate mixing bowl, add the egg whites. Whisk until frothy, or use the electric mixer. Slowly pour in 3 Tbs sugar and mix until soft peaks form. Fold the whites into the chocolate/egg mixture. Carefully fold until combined.
4. Butter a loaf pan; pour batter in the pan. If you prefer, you can use 4 oz ramekin or muffin cups. Pour the batter into the molds, almost to the top.
5. Bake at 325 degrees for 12 minutes for cups, 15-20 for loaf pan. Remove from oven when toothpick comes out almost clean but still moist. Let cool before popping out of the pan. Top with a dollop of unsweetened whipped cream, if desired, or locally made vanilla ice cream.

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24 pieces of that chocolate would cost around $30...

Lisa Reinhardt
Lisa Reinhardt


There are 24 pieces in our rice paper bag that we sell at the markets for $20. If you make this recipe, I bet you'll say it was worth every penny ... mmmmm. And it's fair trade cocoa (no child slave labor) and Rainforest Alliance certified, which means it actually supports the environment rather than contributes to its destruction. You don't get that for Hershey's prices.

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