Chocolate Flourless Cake – Gluten & Dairy Free, Paleo!
Have you ever wished you could have a slice of flourless chocolate cake out at a restaurant, only to find out it’s full of dairy? Well, here is your opportunity to have a dairy-free flourless chocolate cake… or you could make it to impress your dairy-free Valentine. Either way, this recipe is fantastic. The cake is rich and decadent. You won’t miss the dairy one bit!
Ingredients:
½ Cup Coconut Milk
¼ teaspoon Cinnamon
¼ teaspoon Salt
¾ Cup Coconut Sugar
10 Ounces Semi-Sweet Chocolate chips DF (I like Enjoy Life brand)
2 Tablespoons Cocoa Powder
1 Cup Refined Coconut Oil – Melted
6 Large Eggs
Instructions:
Preheat the oven to 300 Degrees F. Grease a 10” Cake pan and set aside
In a small sauce pan, over medium heat: combine the coconut milk, cocoa powder, cinnamon, salt and coconut sugar. Stir until the coconut sugar is dissolved and then set aside.
Melt the chocolate and the coconut oil in the microwave, slowly. (I heated it at 45 seconds then stirred it and repeat until melted). Once it is smooth, add it to the mixer.
Add to the mixer and beat-in the cocoa/ coconut/ sugar mixture you set aside earlier. Slowly beat-in the eggs (one at a time).
Pour the batter into the prepared pan. Have a larger pan than the cake pan to place the cake pan into. Fill the larger pan with boiling water half-way up the sides of the cake pan. (I used a baking sheet for this: fill the baking sheet with boiling water while it’s in the oven).
Bake in the water bath for 50 minutes. The center will still appear wet.
Let cool, then cover and chill the cake overnight in the cake pan. To unmold it from the pan – dip the pan bottom in hot water for about 30 seconds and invert over a serving plate.
Adapted from allrecipes.com “Flourless Chocolate Cake I” by Maggie.