Yes, you read the title correctly.
This recipe is the most decadent chocolate cake on the planet.
I used coconut sugar and coconut oil instead of shortening and sugar.
The eggs and the melted chocolate almost form a ‘ custard’ and when baked, it is so rich!
Flourless Chocolate Cake
12 ounces semisweet or bittersweet chocolate, chopped
3/4 cup coconut oil
1/4 teaspoon fine salt
6 large eggs, room temperature
1 cup coconut sugar or sucanat
1 teaspoon vanilla extract
Confectioners’ sugar and/or cocoa powder for dusting
Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan or an 8 by 5 inch pan with non-stick spray. Place the chocolate, coconut oil and salt in a pot and melt on stove over low heat. Beat the eggs, vanilla and coconut sugar with a stand or handheld mixer until light and thickened (about 8 to 10 minutes). Gently fold the melted chocolate into the whipped eggs until evenly combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey (about 1 hour and 25 minutes). Remove the cake from the oven and cool on a rack.
Wheat and Gluten Free
You can also make this festive for the holiday season by cutting it with Christmas cookie cutters.
From my kitchen to yours
Remember to Live Life Delicious!