Happy Valentine’s Day.
Let’s have some chocolate. This grain-free, no flour chocolate cake is perfect for sharing with friends or a special someone this Valentine’s Day. Decorate with a drizzling of melted dark chocolate, topped with some fresh berries and mint leaves… dust with some powdered sugar (if you’re not shying from the white stuff), a little cocoa, or even serve with some vanilla coconut or almond ice cream for a delightful treat!
No-Flour Chocolate Cake Recipe
1/2 cup of coconut sugar, raw cane sugar or you can use 1/2 teaspoon pure, powdered stevia
(stevia is quite sweet)
1/2 cup spring water
1/4 tsp. sea salt or himalayan pink salt
1 cup of salted butter (preferably grass fed butter) cut into chunks
7 eggs (I would use organic eggs as they taste better and are nice and fluffy)
1-1.5 pounds of dark chocolate chopped into pieces (about 600 grams)
1 tablespoon pure vanilla bean extract
1-2 tablespoons of quality cocoa powder
Fresh raspberries and mint leaves (if desired)
Set the oven at 300 degrees F and butter up a springform pan. Wrap aluminum foil up along the outside of the springform pan so that it makes a water barrier around the pan.
In a little pot, mix the water, sugar and salt over a moderate heat until this mixture is dissolved. Remove pot from heat and set to the side.
Get a medium pot (saucepan) of simmering hot water going on stove. Place a large bowl over it and melt the dark chocolate completely smooth. Remove chocolate from heat and add butter in chunks and mix with hand blender on medium speed til smooth. Blend in sugar (as you choose above) along with one egg at a time until all 7 eggs are added. Add the vanilla bean extract and blend continuously until smooth.
Fold this cake batter into a springform pan that is placed into a larger pan (beneath it). Pour boiled water into the bottom pan to about half way up the sides of the springform pan (about an inch of water). Place cake in 300 degree F oven for about 45 minutes or until the edges of the cake are firm (try the toothpick test). Remove cake from oven and set aside to cool. Move cooled cake to the fridge to set overnight. When ready to serve, remove the cake from the springform pan.
Melt a little dark chocolate and mix in some butter or coconut oil – blending until smooth. Drizzle over the chocolate cake and dust with some cocoa powder, a sprinkle of icing sugar (for show) and place fresh berries and mint leaves on top for decoration.
Serve with a scoop of organic vanilla ice cream, or vanilla almond or coconut milk ice cream if desired.
Love,
Erin-Michelle
