Flourless chocolate cake became popular in the United States during the 1990s as a rich, gluten‑free alternative to traditional chocolate cakes, often served in upscale restaurants and special occasions.

In the U.S., some versions add almond flour for extra texture, others incorporate espresso or liqueurs for depth, while health‑focused variations, like this recipe, use yogurt and omit added sugar.

It is typically served plain, dusted with cocoa powder, or topped with fresh berries and a dollop of whipped cream, making it a versatile dessert for both casual and festive meals.

Because it is gluten‑free and can be made without refined sugar, it is popular at birthday parties, holiday gatherings, and as a special treat for those with dietary restrictions.

Patricia Delicious Nutrition’s version uses only three whole‑food ingredients—70% dark chocolate, plain yogurt, and eggs—providing high protein, low sugar, and a mousse‑like texture without any flour or added sweeteners.

Common errors include under‑whipping the egg whites, over‑mixing the batter, and opening the oven too early, all of which can cause a dense or sunken cake.

The water bath provides gentle, even heat, preventing the delicate batter from cracking and ensuring a moist, tender crumb similar to a mousse.

Yes, the cake can be baked a day ahead, cooled completely, then wrapped tightly and refrigerated for up to four days. It also freezes well for up to two months.

The top should be set and slightly cracked, and a toothpick inserted in the center should come out clean or with a few moist crumbs. The interior will be soft, almost mousse‑like.

Patricia Delicious Nutrition focuses on quick, nutrient‑dense recipes that are low in sugar and free from common allergens, offering daily videos that blend nutrition science with easy home cooking.

Patricia emphasizes ultra‑simple, three‑ingredient recipes that require minimal equipment, whereas many other channels use more complex ingredient lists or specialized tools.

Patricia is known for recipes like protein‑packed banana oat muffins, sugar‑free peanut butter cookies, and low‑carb blueberry cheesecake bites.