Flourless Chocolate Cake with Raspberry Sauce

Ingredients

4 ozs Unsweetened Baking Chocolate (Prefer dark chocolate)

1/2 cup Coconut Oil

3/4 cup Maple Syrup

3 Eggs

1/4 cup Unsweetened Cocoa Powder

1/2 tsp Vanilla Extract

1/4 tsp Sea Salt

10 ozs Frozen Raspberries (mostly thawed)

2 tbsps Raw Honey

1/2 Lemon (juice of half lemon)

Directions

1. Preheat the oven to 375 degrees.

2. Use coconut oil to prepare your 8 or 9 inch springform pan. If you only have a round cake pan, use parchment paper. A trick for you: cut 2 long strips, place in an X pattern in the pan and then cut out a circle of parchment paper to lay down in the pan. This makes it super easy to lift out the cake when cooled after baking.

3. Time to make the batter. Melt chocolate and coconut oil together over low heat in a medium saucepan until completely smooth. While the chocolate is melting, whisk eggs together in a bowl. Make sure they are blended well, no dark orange from the yolk visible.

4. When the chocolate is melted, remove from heat. Stir in syrup, then slowly whisk in the eggs. Stir in vanilla and salt. Sift in the cocoa powder (to avoid lumps) using a sifter or fine mesh sieve and stir to just combine.

5. Pour into your prepared pan, gently shake the pan back and forth a bit to settle the batter, and transfer to the oven.

6. Bake 15-20 minutes, or until the middle is just set. (if using a 9 inch pan, you’ll want to check it at 15 minutes as it may cook slightly faster)

7. Remove from oven and allow to cool 10 minutes in the pan before transferring to a cooling rack.

8. If you’ve used a springform pan, open the ring and allow the cake to finish cooling on the cooling rack (still resting on the bottom pan). If you’ve used the parchment trick, use the handles to gently lift the cake out and transfer to a cooling rack.

9. For the Raspberry Sauce: Place raspberries, honey, and lemon juice in a blender. Puree until smooth, adding a few tablespoons of water if needed.

10. Strain the mixture through a fine mesh strainer to remove the seeds and refrigerate until ready to serve! This step can be difficult depending on your strainer so you can choose to skip this step and deal with the seeds.

Notes

Other Topping Ideas

Coconut Whipped Cream with Silvered Almonds
Chocolate Shavings
Strawberries

Dark Chocolate Too Bitter

Use semi sweet chips