When I was going to nutrition school in New York, I ate my first piece of flourless chocolate cake. I can’t even find words to describe how amazing it was. It was like eating rainbows and magic. I have never found it at another restaurant again, not one that tasted that good anyway! I have been putting off making it in my own kitchen because I was a bit intimidated to make one. Well, turns out they are not hard to make….and I even came up with a version that has healthy ingredients. You can thank me later.
- 6 eggs, divided
- 3 Tbsp coconut oil (where to find)
- 6 ounces dark chocolate (we like this kind)
- 1/2 cup honey (we use this kind)
- 1/2 cup coconut sugar (where to find)
- 1 Tbsp vanilla
- Pinch salt
- Preheat oven to 350°F
- Line a 9-inch springform pan with parchment paper and grease the whole thing with coconut oil
- Chop the chocolate into small pieces so they melt easier
- Remove double boiler from heat and set aside
- In a large bowl, beat the egg yolks and honey until liquefied
- Combine egg yolks, vanilla and melted chocolate
- In a medium bowl, beat the egg-whites until stiff peaks form
- Slowly add coconut sugar to egg-whites
- Using a rubber spatula, fold egg-white mixture into melted chocolate, making sure not to work the batter too much
- Transfer batter into the prepared pan and bake for 40 to 45 minutes until set
- Allow the cake to cool completely and transfer to a serving plate, the cake will settle once it is cooled and the center will sink a bit
- Serve with a dusting of coco powder, whipped cream (or coconut whipped cream), or chocolate ganache
CLICK HERE to Pin this recipe
If you enjoyed this recipe, please +1 and share below!
This post is part of: Thank Goodness it’s MondayPAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.