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My friend, Laurissa, brought a piece of this decadent Paleo flourless chocolate cake for me to sample at the gym last week. It’s, honestly, one of the best desserts that I’ve had in a long time. It’s called a flourless chocolate cake, but it’s more like a decadent large chocolate truffle….the rich and creamy inside with a texture like velvet, smooth, dense and flavorful.
This Paleo Flourless Chocolate Cake is very rich, so a small piece goes a long way.
I cannot take credit for this recipe, she got it from Mastering the Art of Paleo Cooking and the only thing that I changed in the recipe was the addition of vanilla extract. I love vanilla in chocolate recipes. Other than that simple tweak, I kept this recipe as is…I didn’t want to mess with perfection.
Next time I make it, I may try adding toasted hazelnuts, almonds or walnuts to switch things up a bit. Hazelnuts will make it like a Ferrero Rocher candy. OMG. I’m seriously craving it now. That is my favorite candy of all time.
I made homemade vanilla whipped cream to go on top, definitely an added bonus. Kudos to Jessica over at Mastering the Art of Paleo Cooking for this epic recipe. Definitely go visit her blog, but I am warning you, it will make you really hungry!
*Cooking tip: Make sure that your springform pan is tightly sealed and wrapped with foil, so no water can get inside the pan while baking. The water bath is essential for good results and you definitely don’t want a soggy cake if water leaks into your batter. The water bath baking process helps to cook the cake evenly and creates the dense, creamy texture you want in a flourless cake.
It’s hard to not eat more than one slice of this chocolate bliss!
Paleo Flourless Chocolate Cake
Ingredients
- 18 oz Bittersweet Chocolate Ghirardelli chocolate chips recommended
- 1 cup coconut oil
- 3/4 cup real maple syrup can sub with organic,raw agave nectar or local honey
- 2 tbsp water
- 1/4 tsp sea salt
- 6 whole eggs
- 2 tsp good quality vanilla extract
Instructions
- Melt the chocolate and coconut oil in a double boiler
- Let melt slowly and stir constantly to avoid burning the chocolate
- Remove from heat when the chocolate is just fully melted
- Beat in the maple syrup, water, vanilla and salt
- Beat in the eggs, one by one, until completely incorporated into the mixture (a whisk attachment is recommended)
- Grease a 9 inch springform pan and dust it with cocoa powder
- Surround the base of the pan (on the outside) with foil *make sure pan is sealed tight! You don't want water leaking into the pan
- Pour the cake batter into the pan
- Cook in a water bath reaching halfway up the side of the cake
- Bake at 275 for 50 minutes
- Cake should be set, but still look a little shiny and wet in the middle when done
- Let cool at room temperature for about an hour, then refrigerate 5 hours before removing pan siding and serving
- Cut with a clean, warm knife (run the knife under hot water and dry between slices)
- Serve with homemade organic whip cream (if you do dairy) or almond milk ice cream
Nutrition
Amee Livingston
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priscilla says
I made this cake with 15 oz. unsweetened (fair-trade certified) baking chocolate, since bittersweet chocolate generally has some refined sugar in it. I left the honey the same. It was super chocolatey without being too sweet – just what I wanted. 🙂
Amee Livingston says
So glad that you enjoyed it Priscilla!
Yvette says
Just pulled mine out of the oven and it looks and smells amazing! Have had it before and love it! Can’t wait to share at dinner. 🙂
Amee Livingston says
Great! I hope you enjoy it Yvette! 🙂
Anonymous says
my daughter made this cake for my 75th birthday. BEST ever, I loved the cake!
Anonymous says
Just made a half batch and added a half a teaspoon of cinni and 1 1/2 teaspoons of espresso. Cooling, can hardly wait till tomorrow to taste it. The batter was tasty. Hope you don’t mind, I shared on my fb page Good Life Bites with a link to this page.
Amee Livingston says
Thanks for sharing, I hope that you enjoyed it!
Kim says
I am baking this cake now but when I went to take it out of the oven after 50mins, it was not set and it is still very wobbly after leaving it in an additional 10 minutes … where do you think I may have gone wrong and how long more is it safe to bake without ruining it? I usually bake using Metric measurement not with US Cups but a friend of mine recently bought me a US cup measurng set which I utilised for this recipe. I am baking at 135c which is 275f.
Amee Livingston says
Hi Kim! It’s possible that some of the water from the water bath got into the pan if it wasn’t wrapped really tight. This happened to me once and now I make sure that the pan is really sealed with the foil prior to baking. The temperature should be fine. It will look a little shiny and wet when done, but shouldn’t be too soft. It will continue to set when cooled and chilled. I hope that helps!
ChefMiller says
Lovely! We’re much too educated to do foolish, discredited fad diets like ‘paleo’ (see the TED talks that debunked it!) but we love to do flourless now and again; what fun!
Amee Livingston says
Chef Miller, I’m not a Paleo eater, but I love some Paleo recipes! I eat clean and healthy, including all food groups. 🙂
Mandy says
Thanks so much for this AMAZING recipe! I have made it multiple times & it always turns out perfect and everybody loves it. It tastes spectacular with coconut cream. I have also cut it up & stuck it in the freezer & it still tastes fabulous when it defrosts. Great for last minute company.
Amee Livingston says
Mandy, love this feedback! Thank you! The coconut cream is a fabulous addition!
Kristine says
This was our Thanksgiving dessert and it was way beyond a hit! It was super simple and amazingly good. Thanks for sharing it!
Amee Livingston says
So glad you enjoyed it Kristine!!
Jenny says
I’ve made this recipe dozens of times! Everyone who ever tastes it loves it! As per an expecting mom’s request, I’m making this for a baby shower. I was wondering if you’ve ever tried to do two layers and how it turned out? P.S. I always use Trader Joe’s 72% Pound Plus bar with great success.
Jay says
I just found this recipe and I have a feeling it may change my life for the better. One quick question. Will it freeze well?
Amee Livingston says
Yes, it should freeze well. I would recommend thawing overnight in the refrigerator before serving.
Bea says
Let’s just try it
cakengifts.in Delhi says
This is very very yummuy!!! I got a big refreshment after taking it.Thankyou for this awesome recipe.
Amee Livingston says
You are welcome! Glad you enjoyed it!
Carmin Nuccio says
How many will this serve?
Amee Livingston says
Easily 10-12. It’s very rich, so I cut it into small slices.