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Flourless Chocolate Cake

I created this for my 3 year old’s birthday a few weeks ago. When asked what she wanted for her birthday, her only responses, and they were constant, were chocolate cake and pizza. This very sweet and adorable 3 year old didn’t care about toys or presents, she wanted to know there was going to be good food. I don’t know where she gets it from…..

 

Flourless Chocolate Cake | a kitchen cafe

 

Flourless Chocolate Cake | a kitchen cafe

 

If there’s one area where I can deliver, it’s food. My first love (sorry B). This cake turned out amazing. It was rich, smooth and decadent. Yes, decadent. Which is why I’m appropriately posting it several days before Valentine’s day because it would be perfect for that! Top it with some fresh whipped cream and berries and you have an incredible dessert to serve to your luvah. (translation- lover) It is delicious.

 

Flourless Chocolate Cake | a kitchen cafe

 

Prep time: 10 minutes

Bake time: 55 minutes

 

Ingredients

 

1 1/4 cups pure cane sugar

12 oz semi-sweet chocolate (I used chips)

2/3 cup + 1 tsp coconut oil

1/4 cup cocoa powder

6 organic eggs

1 tsp vanilla

1/2 tsp salt

1 1/2 Tbsp instant coffee powder (can be decaf or omitted)

 

-Preheat oven to 350 and prepare 9″ round pan with a circle of parchment paper, sprinkled with cocoa.

-In a double boiler, melt chocolate with coconut oil until smooth. (If you don’t have a double boiler, just use a saucepan and glass bowl on the stove. Simmer water in the saucepan and rest the bowl on top. It shouldn’t touch the water.)

-In a stand mixer, beat eggs with vanilla and sugar until creamy. Add salt, coffee and cocoa and mix until combined.

-Pour in melted chocolate and mix.

-Pour in to pan and bake for 55 minutes or until a toothpick comes out mostly clean. The cake is moist so there may still be bits stuck to the toothpick. You’ll see a difference between the moistness and the uncooked batter.

-Let cool in pan for 10 minutes and then invert on to a cooling rack until cooled completely.

-Top with fresh whipped cream and berries.

 

Because this is flourless, it bakes a lot differently than a regular cake. The top will crisp and rise as normal but fall towards the end and as it cools. This is perfectly fine.

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