Receta flourless chocolate cake
When it comes to trying different desserts, I feel like I’m years behind my age.
At 30, I should have already had homemade rice pudding or creme brulee, but I haven’t. I’ve never made real homemade ice cream or a souffle or baked alaska.
I seem to get stuck on desserts, and most of them involve chocolate.
What can I say? I come from a long line of sugar-lovers, especially in chocolate form. But I love other desserts. Really love them! Lemon cake and ice creams and fruit tarts – there is room for everything on my dessert table. It’s equal opportunity in this house when it comes to sweets, but somehow, chocolate always seems to edge everything else out.
And now, after years of hearing about flourless chocolate cakes and then finally trying one in a restaurant a few years ago, I decided to try to make one at home.
And because I’m me, I also tried to make it using a non-traditional ingredient: coconut oil – one of my current obsessions. Chocolate + coconut oil is like, pure magic. Remember that magic shell? Well, it’s like that flavor….baked into this rich, fudgy, cake.
A tart? Straight up baked ganache? A round dish of fudge? Whatever you want to call it, it is decadent. Silky. Creamy. Waiting for you to make it and top it with some fruit or whipped cream or, oooh, salted caramel and a scoop of ice cream.
I may need to make this again, just to do that topping.
One of the best things about this dessert is that it’s also naturally gluten free/nut free/dairy free (depending on the chocolate you use)! Perfect for holiday parties or dinners, and a dessert that’s safe for everyone.
This cake is rich, and I don't say that very often. It's rare that a dessert is too rich for me, and this cake takes it just to the edge. The deep, dark chocolate melds perfectly with the sweetness from the coconut oil and the depth from the espresso. We love it topped with some fresh fruit (to lighten it up a bit), but it's also delicious with just a spoonful of freshly whipped cream or a small scoop of ice cream.
Ingredients:
- 4 oz. 70% chocolate
- 1/2 cup coconut oil
- 1/2 cup honey
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 2 tsp ground espresso
- 1 tsp vanilla
- 1/4 tsp salt
Directions:
Melt the chocolate and coconut oil in a medium saucepan or double boiler until the mixture is smooth.
Remove the pan from heat.
Stir in the honey and cocoa powder.
In a separate bowl, beat the eggs with the espresso, vanilla, and salt.
Take 2 Tbsp of the egg mixture and whisk it into the chocolate until blended. Slowly pour in the remaining eggs, whisking constantly, until the mixture has thickened a little and is smooth.
Pour the batter into a greased 8-inch springform pan.
Bake 25-30 minutes.
Let the cake cool at least 1 hour before slicing.