Friday, June 7, 2013

Paleo Flourless Chocolate Cake

My sweet friend, Laurissa, brought a piece of this decadent flourless chocolate cake for me to sample at the gym last week. It's, honestly, one of the best desserts that I've had in a long time.  It's called a flourless chocolate cake, but it's more like a decadent large chocolate truffle....the rich and creamy inside with a texture like velvet, smooth, dense and flavorful.  This dessert is very rich, so a small piece goes a long way!  I cannot take credit for this recipe, she got it from Mastering the Art of Paleo Cooking and the only thing that I changed in the recipe was the addition of vanilla extract.  I love vanilla in chocolate recipes, but other than that simple tweak, I kept it as is...I didn't want to mess with perfection!  Next time I make it, I may try adding toasted hazelnuts, almonds or walnuts...yum.  Kudos to Jessica over at Mastering the Art of Paleo Cooking.  Go visit her lovely page, but I am warning you, she'll make you hungry! 

Paleo Flourless Chocolate Cake
*Adapted from Mastering the Art of Paleo Cooking

Ingredients:
18 oz Bittersweet Chocolate (Ghirardelli chocolate chips recommended)
1 cup coconut oil
3/4 cup real maple syrup (can sub with organic,raw agave nectar or local honey)
2 tbsp water
1/4 tsp sea salt
6 whole eggs
2 tsp good quality vanilla extract

Directions:
Melt the chocolate and coconut oil in a double boiler. Let melt slowly and stir constantly to avoid burning the chocolate. Remove from heat when the chocolate is just fully melted. Beat in the maple syrup, water, vanilla and salt. Beat in the eggs, one by one, until completely incorporated into the mixture (a whisk attachment is recommended).
Grease a 9″ springform pan and dust it with cocoa powder. Surround the base of the pan (on the outside) with foil. 

Pour the cake batter into the pan. Cook in a water bath reaching halfway up the side of the cake.  

Bake at 275 for 50 minutes. Cake should be set, but still look a little shiny and wet in the middle when done.  Let cool at room temperature for about an hour, then refrigerate 5 hours before removing pan siding and serving.

Cut with a clean, warm knife (run the knife under hot water and dry between slices).  

Serve with homemade organic whip cream (if you do dairy) or almond milk ice cream.  It's hard not to eat more than one slice of this chocolate bliss! :)

Shared at:
I Should Be Mopping The Floor

42 comments:

  1. This cake looks incredible Amee! Wow it truly looks and I am sure tastes divine.

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  2. Totally yummmmmm!!!! I would love a piece right now.

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  3. Thank you so much Laura! Minnie, it's truly decadent! xo~

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  4. Yay!! Thank you so much Kristi!! :)

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  5. I just made this for my hubs' paleo birthday feast tonight, and it looks outstanding. I think I'm going to sift some cocoa powder over the top before I serve it. :) Thanks so much for posting!

    Lindsay

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    1. So happy that you guys enjoyed it Lindsay!! You're very welcome! :)

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    2. Sorry for doubting this recipe slightly, but 18oz is an awful lot of chocolate, hmmm just wondering if this is a typo

      I wanted to make this tonight, but I only have 200grams of chocolate 7.6oz...

      thanks in advance

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    3. No, it's not a typo, it's a very rich chocolate dessert. My "truffle-like" texture is not an exaggeration, it's decadent!

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    4. oh, it's really 18 oz of chocolate? i thought it meant 1- 8oz chocolate. i made it a few days ago with 8 oz of chocolate and it was very rich and delicious. i can't imagine it being denser!

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  6. My dear friend made this cake for me tonight. I am on the paleo diet, and recently suffered a loss. I have to tell you, this is exactly what I needed. Which may sound bizarre, but I just needed something divine, something I could sink my sorrows into. Thank you so much for this wonderful treat. It's incredible, and while enjoying it with my friend I had some great laughs that I truly needed. <3

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    1. Felicia, I am so sorry for your loss. I am so glad that you enjoyed this dessert so much that it brightened your day. :) Sometimes we just really need chocolate! xo~

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  7. Just took it out of the oven. It looks exactly like the photo YIPPEE!

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  8. Thank you for this recipe.
    My son is doing Paleo and I am thinking real hard about starting :) this looks wonderful!

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  9. Amee, I made this cake last week and it was loved by all. Even my parents gardener (who definitely is NOT the cooking type) has asked for the recipe.
    I think next time, I might make it in a square tin and cut it up like brownies to make it go even further!

    Thanks Amee!

    -Laura

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  10. Stealing paleo recipes to put in my personal paleo recipe-book, to make things easier. This cake looks amazing.. Is it 275 degrees fahrenheit or celcius?

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  11. I made this for my daughter's 16th birthday and it was fantastic! Thank you!
    Should I just store it in the fridge?

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    1. Great! I'm so glad you all loved it! Yes, store in the fridge for up to a week. :)

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  12. My hubby just got back from deployment. Has a birthday in two days. He is a big chocolate lover.Since his return has not yet indulged on any chocolate. So, I'm really excited to try this recipe! Thanks for sharing!

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    1. I hope that you both enjoy this recipe Ursula! Please thank your husband for his service to our country!

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  13. Lots of lucky hubby's getting this decadent looking treat. It's on my birthday love list for September 8th.

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    1. Happy early birthday! I hope you enjoy your present! :)

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  14. This looks amazing! I recently had whipped coconut cream on a dessert at True Food...I might try this recipe with a dollop of that.

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  15. Do I bake at 275F or 275C. Sorry just getting the hang of baking.

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    1. Hi Jaqueline! It cooks at 275 F. I hope that you enjoy it!

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  16. How long should it be in the water bath?

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    1. Hi Missey! It cooks in the water bath the entire time in the oven. When it comes out of the oven, let it cool for a few minutes, then remove it from the water bath to cool on a wire rack.

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  17. I'm going to try this one. Please don't use Agave, it's higher on the glycemic index than HFCS and it damages the liver. Also causes miscarriages in pregnant women.

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    1. Yikes Karin. I haven't heard those claims before. I don't use it often, but I'll be sure and do some research.

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  18. This looks amazing and so decadent! I will have to try it soon!

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    1. Thank you Lisa! Let me know how you like it!

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  19. I made this cake with 15 oz. unsweetened (fair-trade certified) baking chocolate, since bittersweet chocolate generally has some refined sugar in it. I left the honey the same. It was super chocolatey without being too sweet - just what I wanted. :)

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  20. Just pulled mine out of the oven and it looks and smells amazing! Have had it before and love it! Can't wait to share at dinner. :)

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  21. my daughter made this cake for my 75th birthday. BEST ever, I loved the cake!

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  22. Just made a half batch and added a half a teaspoon of cinni and 1 1/2 teaspoons of espresso. Cooling, can hardly wait till tomorrow to taste it. The batter was tasty. Hope you don't mind, I shared on my fb page Good Life Bites with a link to this page.

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    1. Thanks for sharing, I hope that you enjoyed it!

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