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.
Servings: 10
Ingredients
- 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)
Instructions
- 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.
Notes
*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.