This flourless chocolate cake is rich, moist and simple to make. Naturally gluten free and low in sugar, this delicious cake boasts a depth of chocolate flavour with none of the guilt. It’s the ultimate decadent treat.
1 9-inch springform pan bottom lined with parchment paper
1 hand mixer or whisk
Ingredients
6tablespoonscoconut oil or ghee, (85 grams)
12ouncesgood quality bittersweet chocolate (bar or chips)
6large free-range eggs
½cupcoconut palm sugar, (77 grams)
1teaspoonespresso powder
1teaspoonvanilla extract
Raw cacao powder for dusting, optional
Instructions
Place oven rack in middle of oven and preheat oven to 300°F.
Generously oil the sides and bottom of a 9” round springform pan with coconut oil or ghee, and line the bottom of the pan with parchment paper on top of the coconut oil or ghee. To cut the round of parchment, just place the pan on the parchment paper, trace the pan with a pencil, then cut out the circle.
Coarsely chop the bittersweet chocolate if using a bar, and place the chocolate and the coconut oil or ghee into a large heat-proof bowl over a double-boiler, stirring with a heat-proof spatula until fully melted, about 2 minutes. Remove bowl from double-boiler and allow chocolate to fully cool to room temperature, about 10 minutes. Your chocolate will cool faster if you stir it occasionally.
While chocolate is cooling, beat eggs with a whisk or electric mixer on high speed while slowly adding the coconut sugar until fully incorporated. Add the espresso powder and the vanilla until well combined and continue to whisk until the mixture is fluffy, about 8-10 minutes. You’ll know it’s ready when the volume has more than doubled, and the beaters create a ribbon effect when lifted from the egg mixture.
Gently mix the egg mixture into the cooled chocolate, scooping up from the bottom and along the sides of the bowl (make sure chocolate is fully cooled to room temperature or you may end up with scrambled eggs in your chocolate). Take care not to over mix as not to deflate the mixture.
Pour batter into prepared springform pan and bake on middle rack for 40-45 minutes. The cake will rise in the pan, form a thin crust on top and be slightly firm, and will deflate when cooled.
Transfer to a wire rack to cool in the pan completely.
Once cooled, remove from springform pan and dust with cocoa powder before serving.
Notes
Cake can be made a day ahead, covered when cooled and store at room temperature.
A springform pan works well because it makes it easy to remove the cake and place on a serving dish.
If you choose to use another sweetener such as honey or maple syrup, you will have to cook the cake for several minutes longer due to the high moisture content in the liquid sweetener.
The cake can be covered and stored at room temperature for several days. If you don’t have a cake container, you can poke some toothpicks in the cake before covering with plastic wrap so that the cake doesn’t stick to the wrap.
It also freezes well in an airtight container for up to 3 months, longer than that and the flavor can diminish. Make sure to wrap the cake well so that it doesn’t absorb flavours from the freezer. It will take about 8 hours to thaw properly in the fridge.