When I asked my husband what he wanted me to bake for him recently, his immediate response was “flourless chocolate cake”.
He simply adores flourless chocolate cake. I don’t think of it as a cake as much as a denser, richer, more chocolatey version of dessert. Just get straight to the chocolate and amp it up right? Who needs flour then~ My daughter, who is currently gluten free, and also recently decided that she likes chocolate, would also be a huge fan of this cake.
I set out on my selfless baking task, took this version of flourless chocolate cake and adapted it slightly. I wanted to make it mildly healthier so I substituted coconut oil for butter. At least coconut oil contain medium-chain triglycerides (MCTs) so it can be processed by the body more efficiently; MCTs can be converted into energy more quickly rather than immediately going to your waistline! I also added a touch of vanilla because I just adore the bold flavor of vanilla and how it balances out chocolate recipes.
Just remember that this cake doesn’t contain baking powder or soda so it won’t rise. But it will be rich, full of chocolate flavor, and easy to make (win!) The final touch comes from fresh fruit which adds a final touch of sweetness and tartness. Remember to use good quality chocolate and indulge!
Flourless chocolate cake
- 4 ounces bittersweet chocolate (Scharffen Berger 70% is one of my favorites)
- 1/2 cup coconut oil
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
About 8 slices
8″ springform pan
- Preheat oven to 375°F. Melt chocolate in double boiler over barely simmering water. When chocolate has just melted, take off the heat.
- Mix in the coconut oil, sugar, eggs, and vanilla extract.
- Oil or butter sides of springform pan. Put batter into springform pan and bake for 18 minutes or until set.
- Remove pan from oven and cool. Take cake out of pan and cover with plastic wrap or put into an airtight container and store for up to 5 days.