When I was going to nutrition school in New York, I ate my first piece of flourless chocolate cake. I can’t even find words to describe how amazing it was. It was like eating rainbows and magic. I have never found it at another restaurant again, not one that tasted that good anyway! I have been putting off making it in my own kitchen because I was a bit intimidated to make one. Well, turns out they are not hard to make….and I even came up with a version that has healthy ingredients. You can thank me later.
Ingredients:
- 6 eggs, divided
- 3 Tbsp coconut oil — where to find
- 6 ounces dark chocolate — we like this kind
- 1/2 cup honey — we use this kind
- 1/2 cup coconut sugar — where to find
- 1 Tbsp vanilla
- Pinch salt
- Optional: sometimes I like to give my chocolate treats a mocha flavor. When I do this, I just add one packet of my favorite coffee to the mix. This stuff is a super healthy mushroom coffee, so it makes the chocolate treat a healthy mocha treat! You can find it HERE and you can use the coupon code “REALFOODRN” to get 10% off your order.
Directions:
- Preheat oven to 350°F
- Line a 9-inch springform pan with parchment paper and grease the whole thing with coconut oil
- Chop the chocolate into small pieces so they melt easier
- In a double boiler (or two saucepans, one inside the other), melt the chocolate and coconut oil
- Remove double boiler from heat and set aside
- In a large bowl, beat the egg yolks and honey until liquefied
- Combine egg yolks, vanilla and melted chocolate
- In a medium bowl, beat the egg-whites until stiff peaks form
- Slowly add coconut sugar to egg-whites
- Using a rubber spatula, fold egg-white mixture into melted chocolate, making sure not to work the batter too much
- Transfer batter into the prepared pan and bake for 40 to 45 minutes until set
- Allow the cake to cool completely and transfer to a serving plate, the cake will settle once it is cooled and the center will sink a bit
- Serve with a dusting of coco powder, whipped cream (or coconut whipped cream), or chocolate ganache
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I have the coconut oil, but I never heard of coconut sugar. Will have to get some. I love the flavor or coconut and eating real coconut, but I don’t like the shredded coconut. I think it’s a texture thing. LOL Plus that stuff is usually too sugary.
Hi! By now you have probably figured this all out, but I wanted you to know about a couple of great things! Coconut sugar is low-glycemic and is the perfect replacement for brown sugar. It doesn’t taste like coconut whatsoever. As for the shredded coconut, you’ve got to get your hands on the unsweetened kind! That’s the kind I use, and you will love it. No need for all that excess sugar. Happy baking!
Odd question, does this have to be refrigerated?
Hi Kate, thanks for sharing this recipe, it looks absolutely divine! My only concern is with regards to heating honey. According to the principles of Ayurvedic nutrition, honey should never be heated as it turns into a harmful substance. This was further investigated and confirmed by a number of scientific studies such as the following:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3215355/ What is your opinion?
I have also heard this before and I think it is from a particular kind of honey. I will post your question to my Facebook page tomorrow, I usually get great answers that way!
I'm confused about when and how to add the coconut sugar. Do you beat it in AFTER you've got stiff whites or do you fold it in after you've got stiff whites or should I beat it in at the beginning of stiffening the egg whites? I made it by whipping it in after the whites were stiff and it lost its stiffness and was too thin to rise corectly.
I’m confused about when and how to add the coconut sugar. Do you beat it in AFTER you’ve got stiff whites or do you fold it in after you’ve got stiff whites or should I beat it in at the beginning of stiffening the egg whites? I made it by whipping it in after the whites were stiff and it lost its stiffness and was too thin to rise correctly.
You can stir the sugar into the chocolate mixture and fold the yolks into that. That should do the trick.
This isn't nearly as chocolatey as I had hoped. I also think it's a tad too sweet. I think next time I'll cut some sugar and add more chocolate. Otherwise, it was very easy to prepare and bake.
I added it about halfway. The whites turned out perfectly that way. I've had them deflate with other recipes if I add it too soon or too late.
I made this cake yesterday and it turned out wonderful. I did use the best chocolate of at least 85% . On top of the cake I put sliced strawberries and I whipped up some coconut cream. When you whip the coconut cream, don’t forget to add vanilla. This recipe is a winner and even non paleo people liked it.
Thank you Kate.
So glad you liked it Saskia! The berries sound like a wonderful summer addition 🙂
Thanks for the recipe. It was fun working with a new way of baking (egg whites/ no flour). I used raw cacao paste, honey and coconut butter instead of chocolate bar. Camino is one of my favourite brands for chocolate bars…after Giddy Yoyo which uses raw cacao! I am excited to see how it turns out and just how delicious it will taste!
Wow! Delicious!! Mine turned out with a thin eggy layer on the bottom
that reminds me of flan. I like the way there are small pockets of lighter coloured batter within the dark chocolate cake. Divine!
So glad you liked it Catriona! 🙂