Paleo Flourless Chocolate Cake
Now, this is my kind of cake! Give me chocolate on chocolate with more chocolate and this Paleo Flourless Chocolate Cake is all of that and them some.
I’m not much of a dessert person. Don’t get me wrong, I love a dessert, but I’m really more of a salty over sweet person, so it really has to be a specific type of dessert to make me want to indulge. When it comes to cake, there are three types of cake that I love; chocolate, carrot and wedding cake. I realize ‘wedding cake’ is a general statement, but if you have been to a wedding with me before you know I love to chow down on a piece of cake (or two). There is something about the simplicity of wedding cakes that really gets me going; simple batter with lots of sugary icing, what’s not to love! Get one too many cocktails in me at a wedding, and I’ll be asking for your slice of cake too!
This Paleo Chocolate Flourless Cake is something that I originally made for a New Years Eve dinner party, but this is a more refined version as it is naturally sweetened. I’ve limited the ingredients and the steps in this recipe to make it simple to prepare. It’s not overly sweet, but still incredibly rich, fudgy and chocolatey, which is just the way I like it. The ganache topping and raspberries are totally optional (I just thought it looked pretty!), so a simple dusting of cocoa powder over the cake served with a scoop of vanilla ice cream would do the trick too! Serve this Paleo Flourless Chocolate Cake at your next dinner party and everyone will be pleased.
Paleo Flourless Chocolate Cake
I sweetened this cake naturally with maple syrup, but you could also use honey, or if you want to use sugar, a 1/4 cup of raw organic cane sugar would work just fine. Separating the yolk and white is not completely necessary, but it does result in an airier cake.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Desserts
- Cuisine: Paleo, Gluten-Free
- 6 eggs, separated whites and yolks
- 8oz dark chocolate (70% or more)
- 200g butter + more for greasing
- 1 tbsp. strong coffee
- 1/4 cup maple syrup
- 1/4 cup cacao
- 1/4 sea salt
Ganache Ingredients (Optional):
- 1/2 cup coconut milk
- 4oz dark chocolate (70% or more)
- 1 pint fresh raspberries
- Preheat the oven to 320F. Grease a 8-inch springform cake pan with a little butter and line with greaseproof paper.
- Using a double boiler, or by placing a heatproof bowl over a pot of water simmering on medium heat, melt the butter and dark chocolate. Roughly chop or break the chocolate into smaller pieces and roughly chop butter, add to the saucepan and allow to melt, stirring occasionally until smooth and glossy.
- Once melted, carefully remove from the heat, add coffee and set aside to cool.
- In a stand mixer, or using a large bowl and a whisk, add the egg whites and beat until soft peaks form. (You can keep the eggs whole and beat the whole eggs until they double in volume, however separating the whites and the yolks makes a lighter cake.)
- In a separate bowl, whisk egg yolks and combine with maple syrup, cocoa powder, and sea salt. Add in the cooled chocolate and butter mixture and stir to combine.
- In batches, add in the beaten egg whites to the chocolate mixture folding it in to combine until all of the egg whites have been added.
- Pour batter into the springform pan and use a spatula to spread out the batter evenly.
- Transfer pan to the oven and bake for 35-40 minutes or until a skewer comes out clean. Remove from oven and allow to cool completely.
- Once cooled, remove from the springform pan and decorate with cocoa powder and fresh berries.
- If you are adding the chocolate ganache, heat coconut milk and chocolate in a small saucepan until smooth. Once melted it will be rich and velvety, pour slowly over the cake and spread it out evenly with a spatula.
- Decorate with fresh raspberries, and transfer the ganache covered cake to the fridge for 5-10 minutes to solidify.
- Slice, serve and enjoy!