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Flourless Chocolate Cake with Raspberry Sauce and Chocolate Whipped Cream

February 14, 2011

paleo-flourless-chocolate-cake

This delicious cake is the perfect treat for any special occasion. Other flourless chocolate cakes I’ve had in the past were too dense/rich. And that’s saying something, considering I’m a bit of a chocoholic. This cake, however, is surprisingly light and airy yet still very chocolatey. If you want to make it more paleo, you could skip the honey, but I’d expect it to be a little bitter, especially if you’re using 70% dark chocolate (or higher). The raspberry “sauce” complements it nicely, as well as a dollop of cinnamon spiced chocolate whip cream (optional).

Flourless Chocolate Cake

Makes 8 servings.

  • 6 ounces high quality chocolate (at least 70%), chopped
  • 1.5 sticks unsalted butter
  • 1/2 cup honey (or less if using <70% chocolate)
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 5 eggs, separated
  • 3/4 cup unsweetened cocoa powder plus additional for dusting

1. Preheat oven to 375°F. Line bottom of 9” springform pan with parchment paper (round). Butter parchment paper.

2. In a small bowl, beat egg yolks briefly (< 1 min.).

3. In another small bowl, beat egg whites until stiff peaks form.

4.   Melt chocolate and butter in a double broiler or in a metal or Pyrex bowl over a saucepan of simmering water, until smooth. Add in vanilla, salt, and honey (if using), and whisk to combine. Remove from heat.

5. Whisk the egg yolks into the chocolate mixture.

6. Gradually add the cocoa powder, whisking gently just until combined.

7. Gently fold in egg whites.

8. Pour batter into springform pan.

9. Bake for 20-25 minutes. Remove from oven and cool on cake rack.

10. Loosen cake edges from springform with a butter knife, open springform, and invert cake onto a serving plate. Dust with cocoa powder.

Raspberry Sauce and Chocolate Whipped Cream

  • 3 cups frozen raspberries
  • whipping cream
  • cinnamon
  • unsweetened cocoa powder
  • honey

1. Melt raspberries into a sauce, in a saucepan over medium heat.

2. Whip desired amount of cream with honey (1 tsp – 1 tbsp), a dash of cinnamon, and 1 teaspoon cocoa powder.

3. Serve with cake.

Notes: If eating leftovers the next day, heat up the cake and then let it cool again, to get that first-day airy texture.

Shared at Food Renegade and Real Food Wednesday.

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{ 3 comments… read them below or add one }

Alexis September 9, 2012 at 12:03 PM

Soooo I dont have sticks…does that measure to be 3/4 of a pound? Trying to use my kitchen scale.

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[email protected] September 9, 2012 at 12:15 PM

One stick of butter is 1/4lb, so 1.5 sticks = 0.38lbs

Reply

Jenny January 13, 2013 at 1:55 PM

If you are using metric measures the one and a half sticks of butter would = 170g
i.e 1 stick butter = 113 g

and the 6oz of chocolate would = 170g

These measures are not precise but good enough for cooking purposes :)

Hope this helps :)

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