Flourless Chocolate Cake

This rich, fudgy (and incredible easy to make) flourless chocolate cake is the perfect dessert for a special occasion like Valentines Day. It’s delicious topped with fresh berries, and healthy-enough to be enjoyed during pregnancy.

Ingredients

1 cup dark chocolate chips

½ cup solidified coconut oil

½ cup coconut sugar

Pinch of sea salt

1 teaspoon vanilla extract

3 large organic eggs

½ cup raw cacao powder

Chocolate ganache

½ cup dark chocolate chips

¼ cup non-dairy milk, almond, oat or coconut milk work

Topping

Raw Cacao, dusted over the top

Fresh raspberries, for serving

Method

Preheat oven to 180°C/375°F and grease a 20cm/8 inch cake pan or springform pan.

Add chocolate chips and coconut oil to a saucepan over low heat, stirring constantly until melted.

Let chocolate cool slightly then add coconut sugar, salt and vanilla and stir to combine.

Whisk in eggs.

Gently add raw cacao powder and stir to combine.

Pour chocolate mixture into greased or parchment-lined pan and bake for 22-25 minutes or until a toothpick inserted in the center of the cake comes out clean.

Let cake cool for 10-15 minutes before removing from pan.

When removing the cake from the cake pan, loosen the edges with a butter knife and carefully turn it upside down onto a plate or serving platter. The bottom of the cake will now be the top of the cake! Let it cool completely before topping and serving.

While cake is cooling, make chocolate ganache by melting the chocolate chips in a saucepan over very low heat while stirring constantly. Once chocolate is melted, add milk to the bowl and stir until well combined. Pour chocolate over the cooled cake and spread to cover.

Serve with fresh berries and enjoy with a loved one.