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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
- 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
- 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