My glorious and glam friend Deborah Afshani does all things with style and good taste. She served up the best flourless chocolate cake recipe at her daughter’s 1-year birthday party — and now I make it every 2 weeks. The best part is it’s only a few ingredients!
I make a healthy-ish version that’s easier on the conscience.
FLOURLESS CHOCOLATE CAKE RECIPE INGREDIENTS
- 4 ounces dark chocolate (I use 3.5 ounces of dark orange chocolate (Deb’s secret) and .5 ounces of 100% dark chocolate.)
- 1/2 cup grass-fed butter (I use Kerrygold.)
- 3/4 cup coconut sugar
- 3 large organic eggs
- 1/2 cup organic raw cacao powder plus additional for sprinkling on top of the finished product.
- 1/2 cup dark chocolate chips (optional)
Preheat oven to 375°F and spray or butter an 8 or 9″ round pan.
Break the chocolate into pieces. Take a saucepan and fill with 1-2 inches of water. Put a metal bowl over the water so the water just touches the bottom of the bowl slightly (enough to heat it). Melt the chocolate and butter in the metal bowl. Stir until smooth.
Remove bowl from heat and whisk coconut sugar into chocolate mixture. Add eggs and whisk well.
Add 1/2 cup raw cocoa powder over the chocolate mixture and whisk until combined. Add dark chocolate chips (optional).
Pour batter into pan and bake in middle of oven 25 minutes (cake should form thin brownie-like crust). Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder.
I love eating this Gluten-Free Paleo Flourless Chocolate Cake warm alongside COCONUT BLISS (vanilla or cappuccino flavored) ice cream.