(Paleo) Flourless Chocolate Cake

(Paleo) Flourless Chocolate Cake

Adapted from Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and more

As mentioned above, this cake has an intense chocolate flavor and it’s not too sweet, which (to me) is the best part. But if you like your cakes sweeter add ¼ cup more of raw coconut palm sugar.

Ingredients

Serves 10

3 tablespoons unsalted butter (or coconut oil), plus more for the cake pan

6 oz / 170 gr +70% dark chocolate, chopped

6 large free-range organic eggs, separated

1 cup / 4.5 oz / 120 gr raw coconut palm sugar, divided

2 tablespoons instant-espresso powder

pinch of fine grain sea salt

1 tablespoon pure vanilla extract

Directions

Preheat oven to 350°F (175°C), place a rack in the middle.

Invert the bottom of 9-inch springform pan and line with a parchment round and butter parchment.

Place butter (or coconut oil) and chopped chocolate in a medium sized heatproof bowl. Place the bowl over a pot of simmering water (making sure that the bottom of the bowl does not touch the water). Stir until the chocolate has completely melted. Remove the bowl from over the boiling water, let mixture sit for a few minutes.

In a medium bowl beat together egg yolks and ½ cup of raw coconut palm sugar with a mixer on medium-high speed until thick and the sugar has completely dissolved. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted-chocolate mixture; beat one about 1 minute more.

In another large bowl, beat egg whites and a pich of salt on medium-high speed until foamy. Increase speed to high and gradually add remaining ½ cup cup raw coconut palm sugar, beating until stiff peaks form, about 5 minutes. The raw coconut palm sugar will dissolve into the egg whites giving them a fantastic brownish/caramel macchiato color.

Gently fold egg whites into chocolate mixture in 3 batches.

Transfer batter to the prepared pan and bake for 40 to 45 minutes until set.

Let cake cool completely in pan on a wire rack.

Remove side of pan; transfer cake to a serving plate.

I strongly recommend serving glaze alongside cake (using this recipe for paleo chocolate cake) or topped with a dollop of whipped cream or Greek yogurt.