This simple and decadent dessert comes together beautifully with only a few ingredients! You’ll love the dense chocolate taste that is sure to please a crowd with an elegant presentation. So easy to make!
Heyyyyy Monday, let’s do chocolate!
Let’s talk about my old faithful friend: chocolate flourless cake. Easy (and I mean really really easy), but yet the most decadent, fudge-y, and incredibly delicious dessert that you want to share and make for those you love.
Or maybe there is a part of you that wants to make it for yourself, and savor each bite without sharing. That is okay too. And, that means we would have a lot in common.
Chocolate Cake is my ultimate dessert. Pretty much the only dessert I eat these days. In my world, unless chocolate is involved, dessert isn’t worth eating. The flourless kind has been my favorite in recent years because of it’s smooth, silky, and dense texture. It also helps that it’s gluten-free!
I made this Paleo version with coconut sugar in place of white sugar, and used grass-fed butter. I found the coconut oil to be inferior in taste to the butter, but you can easily swap those out!
With Valentine’s Day just a few days away, this dessert is the ultimate must make!! As a perfect ending to any meal, this dessert pairs well with a glass of red wine too. Top with fresh strawberries, raspberries, or maybe even some coconut whipped cream.
Kid approved, too!
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Chocolate Flourless Cake
Chocolate Flourless Cake is deliciously moist and dense. This recipe comes together with just a handful of ingredients, and can be made in the oven or Instant Pot.
- 6 oz unsweetened chocolate*
- 1/2 cup grass-fed butter**
- 1 tbsp coffee or vanilla extract***
- 1 cup coconut sugar
- 2 tbsp real maple syrup
- 5 eggs whisked
- 3/4 cup cacao or cocoa powder
- 1 cup rasberries or strawberries for garnish (optional)
Preheat your oven to 350 degrees. Grease an 8 inch cake pan or springform pan and line with parchment paper. Set aside.
Using a double boiler, or a microwave safe dish, melt the unsweetened chocolate and butter together until smooth. Let it cool for bit, then add extract, coconut sugar, and maple syrup. Whisk until smooth.
Slowly fold in eggs, continuing to mix well so the batter is smooth. Finally, add in cocoa powder and stir until no dry pockets remain. Pour batter into your prepared pan.
Place pan on the center rack of your oven. Bake for 22-24 minutes or until the top feels set. Remove from the oven and let cool for at least 5 minutes before removing from pan.
Garnish with strawberries if using.
*I use Baker's Baking chocolate with minimal ingredients, but use a high quality melting chocolate without any sweetener.
**Coconut oil or ghee can be used in place of the butter.
***I love the flavor depth of adding coffee extract, but vanilla also works too.
Made this for Passover dessert and it was great. I used the coffee extract and I believe it was a better choice as opposed to the vanilla. I would like it if you could specify whether the grass fed butter should be salted or unsalted.
Could monk fruit blend sweetener be used instead of the coconut sugar? Thanks!
Yes, but don’t use as much (about half) because it’s a lot sweeter than coconut sugar.
Caleigh Lennerth says
My nine year old stepdaughter and I made this last night for a dinner party. It was incredibly easy and made an impressive dessert! We didn’t have baker’s chocolate but I managed to scrape together enough 85% and 95% chocolate for 6 oz. it worked just fine with the substitution.
Sarah O says
I found this recipe through instagram. Just a suggestion to add the cooking information with the recipe for using the instant pot.
Amy Rains says
Thanks, Sarah! I will update.