Chocolate! Need we say more...
February has brought childhood memories of my mother's brownies baking and the sweet chocolaty smell filling the house. The first bite of a freshly made brownie with the icing dripping oh my...love them! Sweet, chocolaty gooey...deliciousness! Though I don't eat as many brownies these days, I will make a flourless chocolate cake...on very special occasions.
I had a friend who is no longer with us, but her partner would make her a flourless chocolate cake due to her gluten sensitivities. The first bite of this rich and decadent cake reminded me of my mother's brownies and led me to create my own rendition of this recipe using, of course, honey as the sweetener. The recipe this month is in tribute to my friend, Cynthia, who brought an amazing energy, love and art to this world and many fond memories, so appropriate to wrap up the end of February, the month of love.
Best Flourless Chocolate Cake
Although most cakes these days seem to be made with sugar, refined flour and other ingredients you would prefer not to use, there are recipes for equally delicious flourless, sugarless cakes which will delight your taste buds. This recipe makes a frosted 8-inch cake. It is very rich so you will only need a small slice to satisfy your sweet tooth.
We are using dark chocolate and cocoa powder for that rich chocolate taste, along with eggs and butter or coconut oil, and then some honey for sweetness. The frosting is optional, but highly recommended. It is made with cocoa powder, honey, butter or coconut oil, and a little vanilla for flavor, as well as sea salt. Consider decorating the finished cake with chopped walnuts or fresh berries.
Enjoy a slice of this with your favorite beverage as a late afternoon pick-me-up or have some for dessert. You might even like to make this flourless chocolate cake for a special occasion such as Valentine's Day or someone's birthday. It is certainly special enough!
What You Need:
4 oz Organic 72% Dark Chocolate
3/4 cup Sonoran Desert Wildflower Honey
1/2 cup butter or coconut oil, plus more for greasing
1/4 cup organic cocoa powder
Small handful chopped walnuts or fresh berries, for garnish (optional)
For the Frosting:
1/2 cup softened butter or coconut oil
2 tablespoons Sonoran Desert Wildflower Honey
1 cup organic cocoa powder
1/2 teaspoon organic vanilla extract
Pinch of sea salt
How to Make It:
Preheat the oven to 375 degrees F and lightly grease an 8-inch springform pan. Melt the chocolate with the butter or coconut oil in the oven, stirring often. You can use a double-boiler if you prefer.
Now mix this mixture with the eggs, honey and cocoa powder, whisking until you have a smooth batter. Grease the springform pan with coconut oil and cut a circle of parchment paper to fit into the bottom of the pan. Pour this batter into the greased springform pan. Cover the bottom and sides of pan with aluminum foil. Place pan in a baking dish filled with water half way up the sides of the pan.
Bake the cake for 20 to 25 minutes, or until the center is firm, then let it cool for 15 minutes in the pan. Remove the sides of the springform pan and let the cake cool completely. Whisk the frosting ingredients together, then spread the mixture over the top of the cake, letting it drip down the sides.
You can sprinkle over some chopped walnuts or add juicy, fresh berries on top if you want. The cake will keep in an airtight container for up to a week (but we bet it won't last that long!)