Most of my desserts involve fruit and yogurt, and no recipe. But sometimes a person just needs a treat! When my friend Julie is a guest, I always request that she bring this cake because it’s just that good! It’s not overly sweet and involves a lot of unsweetened chocolate. I like to pair it with whipped cream seasoned only with a little vanilla, but no sugar. And maybe a sprinkle of fresh blueberries.
Flourless Chocolate Cake
Ingredients
- 4 oz unsweetened baking chocolate I like Belgian chocolate
- 3 whole eggs
- ½ cup grass fed unsalted butter or coconut oil
- ¼ cup cocoa powder use French or Belgian if you can find it
- ½ cup honey use a little more if you prefer sweeter desserts
- 2-3 teaspoons espresso powder optional
Instructions
- Preheat oven to 375 degrees Fahrenheit and grease an 8” spring form pan generously with coconut oil or butter, or use 2 mini muffin pans. I use the mini muffin pans and cut small circles of waxed paper for the bottoms before spraying with coconut oil.
- Melt baking chocolate and butter together, stirring until completely smooth (You can use a double-boiler for this or put in the microwave in an oven-safe bowl and melt it in the oven for about 1-1 1/2 minutes.)
- Combine melted chocolate and butter with the cocoa powder, honey and eggs. Whisk well until a smooth batter forms. Pour the batter into the greased pan and smooth the top with a spatula, or fill 24 mini muffins in prepared pan.
- Bake at 375F for 20-25 minutes, until the center looks firm. Allow to cool in the pan for 15 minutes, then remove the sides of the spring form pan. Place on rack and let cool completely before serving. If you're making mini muffins, bake for 15-20 minutes until they firm up, checking every few minutes after initial 10 minutes. Muffins should look firm but still moist.