Flourless Chocolate Cake

Flowerless Chocolate CakeIngredients for cake
  • 2-3.5 oz. bars of 85-88% dark chocolate
  • 1/2 cup unsalted butter (1 stick)
  • 3/4 cup of xylitol
  • 3 large eggs
  • 1/2 cup of cocoa
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla
  • fresh raspberries for garnish
  • fresh mint for garnish
For Ganache topping
  • 1-3.5 oz. bars of 85-88% dark chocolate
  • 2 Tbsp. of unsalted butter
  • 2 Tbsp. of coconut milk
  • 2 Tbsp. xylitol
  • 1/8 teaspoon of vanilla
For Raspberry Purée
  • 1/2 cup raspberries
  • add xylitol to taste for sweetness
Instructions
  1. preheat oven to 350 degrees F
  2. melt chocolate over a double boiler
  3. stir in butter until melted, remove from heat and stir in xylitol and salt
  4. whisk in eggs one at a time
  5. sift in cocoa
  6. pour batter into a buttered baking dish, bake in oven for 20-25 minutes
  7. cool for 15 minutes
  8. For the Ganache: melt the chocolate and add the butter, coconut milk, xylitol and vanilla.
  9. pour over cake
  10. For the Raspberry Purée: blend the raspberries
  11. If desired, strain the seeds out by pushing the purée through a strainer
  12. mix in xylitol to taste
  13. Bon Appétit!
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Coconut Raspberry Balls