Flourless Chocolate Cake (Edit recipe)

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The cake is a deep, decadent treat to make any party or dinner feel way more fancy pants but couldn’t be simpler to make! It’s dairy-free and nut-free but FULL of chocolatey flavor. After the cake cools, serve with whipped coconut cream, fresh berries or if you’re feeling extra indulgent, serve it a la mode with Vanilla Ice Cream.

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PREP TIME

20 minutes

COOK TIME

55 minutes

INGREDIENTS

12

Serves: 12

Ingredients

Chocolate Cake

1 lb Semi-Sweet Chocolate Baking Bar, chopped
1 cup Coconut Oil, melted
1 tsp Vanilla Extract
7 Eggs, large, room temperature
1 cup Maple Sugar
.25 cup Coffee Liqueur - Kahlúa, use recipe below
Powdered Sugar, for dusting

Coffee Liqueur Replacement

2 Tbsp Espresso Powder
.25 cup Water
2 tsp Cocoa Powder

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350º.
Grease a 9-inch springform pan with coconut oil. Line bottom with parchment paper. Make sure it's cinched closed!
In a large saucepan over low heat, combine chocolate, butter, coffee mixture and vanilla until melted and smooth, stirring occasionally to prevent any burning.
Once melted, remove from heat and set aside.
While chocolate is cooling, beat eggs and 1 cup sugar in large bowl with an electric mixer until well combined about 5 minutes. Be careful not to over mix the egg mixture or the cake won't rise properly.
Next, fold in ⅓ of the egg mixture into the chocolate mixture and combine well.
Add in rest of egg mixture to chocolate and fold until no egg mixture is visible.
Place pan on a baking sheet and poor mixture into pan. (ensures that if any spills out, it'll catch in the pan).
Bake for 50-55 minutes, or until a tester comes out mostly clean (a couple moist crumbs are ok!)
Remove for the oven and let cool for 5 minutes.
Keep cake in the cake pan, and transfer to a cooling rack and cool an additional 5 minutes.
Run a knife around the sides of the cake and remove the springform sides and cool completely.
Once completely cooled, flip cake onto your cake plate and remove the bottom of the pan as well as the parchment round.
Dust on powdered sugar all over the top of the cake.
Serve with fresh berries, a warm berry compote or whipped cream!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	303
Fat:	23 g
Carbohydrates:	24 g
Protein:	1 g
Cholesterol:	2 g
Sodium:	0 mg
Fiber:	1 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated per serving.