Flourless Rich Dark Chocolate Cake – Gluten Free
Because sometimes you just need a rich dark incredible chocolate cake and this is it! I’m open and honest about my love for chocolate and I have to be honest I havn’t had good chocolate in about 4 weeks. I had bought a couple of brands but spat them out because the sugar in them is just so over powering, even the darkest of dark. Call me fussy but I was missing my homemade chocolate, so it was time to make up for that.
INGREDIENTS
1 1/2 cups raw organic cacao powder 3/4 cups raw organic coconut oil or butter 5 large eggs 1 cup coconut sugar or 1/2 cup honey 1 1/2 teaspoons vanilla extract 1/4 tsp salt 2 tbs water Chocolate Icing Ingredients 1/2 cup raw organic cacao powder 1/2 cup raw organic coconut oil 2 tablespoons coconut cream 1 tablespoon honey
Once you have cut white sugar out of your diet, you can taste it so easily in products even when they say there is hardly any in there. I’m not denying that this cake doesn’t have sugar, but the sugar that has nutrients with it and if you are going to have something as divine as this you want to make sure you use great ingredients that bring their nutrients and flavour with them. This is just the perfect cake for a special occasion or just because you want to!
I first made this cake about 2 years ago, here is the original recipe and I remembered how incredible and it was, so I just had to make it again, but this time I used honey. It’s dark and rich and it uses no flour so its naturally gluten and grain free and you can make it dairy free too by using coconut oil if you wish. I used butter today, but have also made this with coconut oil and the sweetener I used today was honey because Ben is the proud owner of a hive of bees and we have got so much amazing honey at home.
The great thing about this, is the smallest of slices will satisfy your chocolate craving so the rest you can pop in the freezer (at the back so you don’t get some every day) and have it once every now and then as a great divine treat to enjoy or pull out a slice or two when you have guests over.
I used a cake tin that was slightly too big, so my cake was a tad flat. Do get a deeper cake go for a 20cm cake tin.
Cooking Instructions
Pre-heat oven to 150 C /300 F.
Line the bottom of a 20 cm cake tin with baking paper and grease with butter up the sides of the tin.
Melt the coconut oil in a pan. Remove from heat, add coconut sugar and cacao and stir until well combined. Set aside.
In another large mixing bowl combine eggs, vanilla, salt, and water. Beat until smooth with egg whisk or electric whisk.
Once blended add to egg mix the chocolate mix and whisk for a further 2-3 minutes. You will notice it gets glossy and thick.
Pour the mixture into the cake tin. Bake for 30-40 minutes.
Let cake cool in the pan for 30 minutes. Then run a small knife around the edges of the pan to loosen the cake. Leave and remove once at room temperature. Then leave the cake for 6 hours at least to develop and set.
Icing Cooking Instructions
In a pan melt oil. Remove from heat add in honey and cacao powder. Stir until combined.
Then add in coconut cream, stir until it thickens up.
Allow it to cool so it thickens up and is at a good consistency to pour over cake. Placing in the fridge for about 10 minutes will do this.
Once ready using a large spoon or knife ice the cake.
Place in the fridge to allow it to set further and then serve.
I garnished with chopped up almonds and some shaved homemade dark chocolate.
