Flourless Chocolate Cake

I know the Paleo diet can seem restrictive. No grains, no dairy, no legumes, no fun! But I always encourage my friends who are trying paleo to focus on what they CAN eat! Steaks topped with caramelized onions and herb butter, the most decadent rack of ribs, crispy baked chicken, BBQ pulled pork, scrambled eggs, fried eggs, deviled eggs, huge salads the size of your face, avocado everything, coconut everything, delicious superfood smoothies, the list goes on….

We are so used to adapting recipes to meet our dietary needs. Replace your noodles with zoodles. Replace your burger bun with a lettuce wrap. Replace your pizza crust with a cauliflower concoction. When you treat yourself to a baked good, make it dairy-free and grain-free with almond flour, coconut cream, and cashew milk. These substitutions are AWESOME, AMAZING, and I use them ALL THE TIME! But I also encourage those adhering to the Paleo diet to check out the foods that need no adaptation at all which are friendly to your way of life.

This is one of those recipes!

TL;DR -- For me, long term adherance to being Paleo required a change in mindset. It’s not about what you CAN’T eat, instead focus on what you can.

Flourless Chocolate Cake

Super chocolate-y rich and lower in sugar than many other desserts, flourless chocolate cake is a classic and impressive dessert. Serve this at a fancy dinner party and there is no need to mention to your guests that it is paleo friendly.

Ingredients

Coconut oil for greasing pan

4 ounces dark chocolate chips

1 stick grass-fed butter

½ cup sugar*

3 cage-free eggs

½ cup cocoa powder, plus additional for dusting pan

A sprinkle of cinnamon

A pinch of salt

Directions

Preheat oven to 375 degrees Fahrenheit. Grease the bottom of a 8 inch round cake pan with coconut oil. Sprinkle a little cocoa powder overtop of coconut oil and swish it around until it is lightly coating the bottom of the pan. Discard any remaining lumps of cocoa powder.

Melt dark chocolate chips and butter together over a double boiler until mixture is 75-80% melted. Remove mixture from heat and whisk to finish melting all of the chocolate and butter (this method of tempering prevents the chocolate from being burned). Add the sugar and whisk completely. Add the eggs and whisk completely. Add the cocoa powder, cinnamon, and salt and whisk completely. Simple, right?  ;)

Pour batter into prepared pan and bake in the oven for 25 minutes. The top of the cake will form a thin crust and the center will be sturdy when you give the pan a little shake. Serve warm or cool with berries, chocolate shavings, or powdered sugar overtop. Yum!

*Although it is not a sexy, celebrated health food, I recommend using regular granulated sugar for this recipe. I tried making mine with coconut sugar, which did not fully melt into the chocolate and butter mixture, leaving the texture of the cake slightly grainier than desired. If you experiment with a liquid sweetener like maple syrup or honey, let me know what adjustments you made and how it turned out! Would love to hear from you in the comments section!