If you’re looking for a flour free, super rich chocolate cake….this is it! It’s super easy and quick to whip together. You could top it with a nice buttercream frosting if you’d like, but it’s delicious all by itself or with a little cacao powder sprinkled on top. You could even add nuts to it if you want more of a brownie!
Flourless Chocolate Cake
1 cup dark chocolate chips (I used 65% Guittard)
8 T salted butter
1 cup coconut sugar
1 ts vanilla extract
4 large eggs, room temperature
1/2 cup raw cacao powder
Preheat oven to 375ºF. Grease an 8″ round cake pan and cut a piece of parchment paper to fit and lay at the bottom of the pan.
Melt the chocolate chips and butter in a double broiler (or a glass bowl on top of a saucepan so that bowl doesn’t touch water) slowly over low heat, stirring intermittently and adding butter 1 T at a time. Transfer melted mix to a mixing bowl.
Stir in sugar and vanilla. Add eggs one at a time, beating on low speed until smooth. Add cacao powder and blend slowly just to combine.
Pour batter into prepared cake pan. Bake for about 22-25 minutes until toothpick comes out clean and edges aren’t burnt. Remove from oven and let it cool for 5 minutes before loosening edges with knife or spatula.
Turn it upside down onto serving platter and allow to cool completely before icing it if you are going to do so.