Description
This paleo Flourless Chocolate Cake with Chocolate Ganache Frosting is a rich and elegant dessert. It’s easy to make and totally decadent.
Ingredients
Scale
Flourless Chocolate Cake
- 3/4 cup coconut sugar, 144 grams
- 1/2 cup raw cacao powder, 46 grams
- 1/2 teaspoon Celtic sea salt
- 4 large pastured eggs, room temperature
- 1 tablespoon organic vanilla extract
- 1/2 cup grass feed butter (1 stick=4 ounces=113 grams) or coconut oil (110 grams ) or palm shortening (103 grams)
- 1 1/4 cups semi-sweet chocolate chips, 210 grams
Chocolate Ganache Frosting
- 1 cup semi-sweet or bittersweet chocolate chips 168 grams
- 1/2 cup full fat canned coconut milk
- 1–2 tablespoons maple syrup (optional to taste)
Instructions
- Line the bottom of an 8″ spring form cake pan with parchment paper.
- Preheat oven to 375° F.
- In a medium bowl, mix the coconut sugar, cacao powder and salt together, breaking up any lumps.
- In a small bowl, whisk the eggs together with the vanilla.
- In a small saucepan, melt butter (or coconut oil) over low heat then add chocolate chips, remove from heat, and stir until completely smooth.
- Add the butter/chocolate chips, eggs/vanilla to the coconut sugar/cacao mixture. Whisk until smooth. Use a rubber spatula to incorporate anything that sticks to the side of the bowl.
- Pour batter into the cake pan and bake on 375° F for 25-30 minutes until center is set. Don’t let it get brown on the edges.
- Let cool 30-60 minutes. Remove the sides of the cake pan.
Chocolate Ganache Frosting
- Once the cake is cool, heat coconut milk over medium heat in a small saucepan.
- When it begins to bubble on the side, remove from the heat, add chocolate chips, and stir until melted and completely smooth, it should be thick and spreadable. If it’s too thin to spread let it cool until thickened. Taste and add maple syrup if desired.
- Pour the frosting over top of the cake and spread evenly, but don’t let it drip down the sides.
- Chill until it is firm (about 1 hour in the freezer or 2 hours in the refrigerator).
- Remove from the refrigerator and let sit for for at least 30 minutes before serving for best texture. Serve at room temperature. It can sit out for 4 -6 hours.
- Serve alone or with whipped cream.
- Store in the refrigerator for up to 4 days.
Equipment
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Paleo, Gluten Free, Refined Sugar Free