Divine Flourless Chocolate Cake (Sweetened with Maple Syrup)
Happy New Year to all of you, and many blessings as you begin another chapter of your life. To celebrate the new year, I thought it only appropriate to share a little chocolate goodness with you! I certainly can not take credit for this divine, rich, flourless chocolate cake, and I must thank Amee Livingston from Amee’s Savory Dish for this excellent dessert idea. She also adapted it from Mastering the Art of Paleo Cooking. I am so grateful that I found this recipe, as it is SO INCREDIBLY AMAZING. Each bite tastes of smooth, fudgy bliss, and it is excellent paired with a little homemade whipped cream. We have used it for entertaining many times as well, and it has never failed to be a crowd pleaser! Enjoy this recipe for years to come! 🙂
18 oz Bittersweet Chocolate (Ghirardelli chocolate chips recommended)
1 cup coconut oil
¾ cup real maple syrup (Grade B preferred)
2 tbsp water
¼ tsp sea salt
6 whole eggs
2 tsp good quality vanilla extract
*Preheat the oven to 275.
*Grease a 9 inch springform pan. Dust it with cocoa powder by tapping the pan so that the cocoa covers the bottom and sides of the pan. Surround the springform pan with aluminum foil (shiny side of foil facing toward the pan), making sure it is sealed tight! If you have to double up the foil in a few areas, that is okay. This will prevent water from seeping in while baking. Set this pan aside.
*In a double boiler, slowly melt the bittersweet chocolate and the coconut oil, stirring frequently to avoid any burning. Remove the melted chocolate from the heat. Beat in the maple syrup, water, salt, and vanilla extract until combined. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next one. (It is best to use the whisk attachment for beating in the eggs.)
*Pour your batter into the springform pan.
*Cook your cake in a water bath (water should be half way up the side of the pan) for 50 minutes. The cake will be set but will still look wet in the middle.
*Let the cake rest for an hour at room temperature, and then transfer to the fridge for another 5 hours before serving. When slicing the cake, run the knife under hot water, and dry with a towel between pieces. Enjoy with homemade whipped cream!
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