A couple of weeks ago I went to a girl-friend’s get together where we all brought items we had “spring-cleaned” and did a swap. It was really fun, and funny and wonderful to hang out with everyone. And I got two brand spanking new spring form pans! So, naturally, I made chocolate cake.
This flourless chocolate cake is rich and dense and fudgey. The texture is more like a melt-in-your-mouth fudge than a cake. It pairs wonderfully with berries and would be hard not to over-indulge with some Guilt-free Coconut Milk Ice Cream.
This recipe was adapted from Tyler Florence’s Chocolate Cracked Earth.
- 1 cup unsalted, grass-fed butter, cut into large chunks
- 2 cups dark chocolate chips (I use Lily’s stevia-sweetened chips from Whole Foods)
- 9 large eggs, separated
- 3/4 cup coconut sugar
- Preheat your oven to 350F. Generously grease your 9″ spring form pan with coconut oil.
- In a double boiler melt the chocolate and butter. (If using the microwave method, heat in 20 second increments stirring in between, taking care to not over heat as the chocolate will seize.)
- Separate your eggs into two large bowls. Add the coconut sugar to the egg yolks and beat until well combined, scraping down the sides. The yolks will be a light brown color.
- Add a scoop of chocolate into the eggs and mix to temper the eggs. Add the remaining chocolate and Combine fully.
- Beat your egg whites until stiff peaks form and fold them into the chocolate batter.
- Pour your batter into your prepared and bake for about 50 minutes. The top of the cake will be cracked and the toothpick won’t be completely “clean.”
- Let sit in pan for 10 minutes before letting out your spring.
- Serve with berries or homemade vanilla ice cream.