Flourless Chocolate Cake

​Flourless Chocolate Cake, May 12, 2015
A very happy birthday to my husband, Tim!
Oh. Yeah. This cake is amazing! I won’t venture so far as to call it “healthy”, but for as decadent as this cake is, it’s also fairly nutritious! I found this recipe on Pinterest a couple years ago, and it’s been requested by both my husband and my son for every birthday ever since. The original recipe is from Fine Cooking magazine, but I’ve played around with it a bit, and this is my personalized version. It’s pretty simple for a made-from-scratch cake, and doesn’t take very long.
Here’s your full ingredient list:
12 oz. of bittersweet chocolate
3/4 c. butter (or non-dairy alternative if you prefer)
5 eggs
1 c. coconut sugar (low-glycemic and more nutrient-dense than cane sugar)
1 1/2 tsp. pure vanilla extract
1/4 tsp. salt
1/4 c. cocoa powder
For the glaze, you’ll need an additional one cup of bittersweet chocolate and 1/4 c. of butter.


Start by pre-heating the oven to 300 degrees. Line your cake pan with parchment paper, spray liberally with oil or butter, and dust with cocoa powder.


In one bowl, melt butter and bittersweet chocolate (in the microwave is easiest), and mix until smooth.


In a separate bowl, combine eggs, coconut sugar, vanilla extract and salt. Use a whisk or electric mixer to whip until frothy.


Slowly blend the chocolate/butter mixture into the egg mixture until well mixed. Then slowly add your cocoa powder until blended smooth.


Pour the batter into your oiled and dusted cake pan, and place in the oven. Set a timer for 45 minutes, and begin checking your cake then. It usually takes about an hour, but you want to be sure not to over-cook. When the center appears semi-firm, and a toothpick inserted comes out slightly crumbly, you’re all set.


Allow to cool in the pan for about 30 minutes. The center will fall slightly if you haven’t over-cooked. It’s supposed to, just press the edges down a bit to level it out.


Remove from the pan and allow to finish cooling before adding icing.
The icing is just the same melted butter and bittersweet chocolate blend that you started with!


Pour the glaze on top, and dig in! This cake is seriously rich, and one slice at a time is easily enough. Relax though… decadent as it is, there is a great ratio of fat to carbs in this recipe, which helps your body to digest better. And the low glycemic index of the coconut sugar combined with all the vitamins and nutrients in all of the ingredients (protein, B vitamins, calcium, potassium, magnesium, zinc, iron, fiber and amino acids to name a few) make this a pretty healthy choice for a cake!