Flourless Chocolate Cake

Hey strangers!

It has been so busy lately with the spring semester coming to an end. Only 3 weeks left…and 3 semesters left til graduation! It can’t come soon enough. I feel like as soon as I finish studying for one test, another one pops up. They are like little monsters…

Anyways, today I said screw it…I’m not doing anything scholarly related! (And hoped my homework did itself).

I know its so stereotypical, but I love being in the kitchen. Its just so fun experimenting! I feel like it gets my creativity going, even though painting or learning a new language involves way less calories…

But who cares. So I made a cake!

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I went all out — well sorta. Over the past few weeks I’ve been gradually phasing out grains and processed sugar. A coworker and I decided to do a green smoothie diet, for a month! I can’t say I didn’t have a few cheat days, but that makes it sustainable, right? It’s lot easier than you would think. The diet basically goes: green smoothie for breakfast, raw vegetables at every meal, emphasizing the vegetables and eliminating the processed grains, red meat, soy, refined sugar, and junk. Best part? No calorie counting! However, since I’ve always been a sweet tooth, I wanted something a little more than a green smoothie today. Don’t worry… these desserts fall within the diet!

I don’t use measuring tools and I tend to eyeball, so the measurements are approximate!

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Flourless Chocolate Cake with Chocolate Ganache (Grain-free and no refined sugar)

For the Cake:

½ cup 100% chocolate squares*

3 tbsp coconut oil

1 tbsp raw honey + more to taste, if needed

¾ cup raw coconut nectar (you could probably use maple syrup, stevia or more raw honey to sweeten it)

3 organic, free range eggs

1 tsp vanilla

Cocoa powder (for dusting the pan)

For the Ganache:

¼ cup of coconut milk

1 tsp coconut oil

1/3 cup of 100% chocolate squares*

1 tbsp raw honey + more to taste, if needed

(*I just used 100% cacao because I wanted to be in control of how much sweetener I put in it, but feel free to use semi-sweet or dark chocolate baking chips or bars!)

  1. Preheat oven to 300 degrees.
  2. Using a double boiler, (or just boiling water and putting a glass bowl over the steam) melt chocolate squares, coconut oil and raw honey. Keep mixing until it is all melted together evenly. Take off stove and let it cool for 5-10 minutes while you prepare step 2.
  3. Mix eggs, raw coconut nectar, and vanilla. Once chocolate mixture is cooled off enough (make sure it is definitely cool enough so the eggs don’t cook in the chocolate mixture!), slowly stir in egg mixture. Beat it up until it is all incorporated. It should be a smooth, velvety texture.
  4. Line a baking pan (I actually only had a cast iron skillet on hand, so I suppose you could use whatever) with cocoa powder. Pour in mixture.
  5. Place in oven and bake for about 20 minutes, or until the center can be poked with a fork and comes out clean.
  6. IMAG4462When cake is finished, start making the ganache using the same method you did in step 2 (double boiler or glass bowl over boiling water).
  7. Melt chocolate, coconut oil and honey. When it is all melted, slowly add in coconut milk. Stir until it is all evenly incorporated.
  8. You may keep the cake in the pan you used to bake it in, but I transferred mine to a plate. Then pour the ganache over the cake, using a spoon or spatula to evenly spread it over.

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Although it tastes a lot better letting it chill in the fridge for an hour or two, I just had to try it immediately (it was quality control okay?).  It is sooo rich and decadent, its actually hard to overeat! I put half of the cake in the freezer so I could have something to look forward to for weeks to come.

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To all my fellow students, I encourage you to reward your efforts with this cake. To everyone else, enjoy!

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Oh, and don’t forget to smile 🙂

xo

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4 thoughts on “Flourless Chocolate Cake

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