Paleo Flourless Chocolate Cake
Paleo Flourless Chocolate Cake
This is the perfect recipe if you're looking for a delicious and healthy dessert. As a paleo-friendly and gluten-free dish, it's safe enough to feed to the whole family, no matter their diets. Click here to see more recipes on Cindy's Table.
Servings
8
Ingredients
- 16 ounce dairy, soy, and nut-free chocolate chips, such as
- 1 stick unsalted, organic butter, plus extra for greasing
- 2 teaspoon vanilla, divided
- 1 teaspoon instant espresso powder
- 9 large eggs, separated
- 1/4 cup agave
- 8 ounce heavy cream
Directions
- Preheat the oven to 350 degrees. Butter a 9-inch springform pan then wrap the outside with foil.
- Place the chocolate and butter into a double boiler heat over over simmering water until melted. Let cool for a couple of minutes, and then whisk in 1 teaspoon of the vanilla and espresso powder.
- In a medium bowl, whisk the egg yolks with the agave until light yellow in color.
- Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs — this will prevent the eggs from scrambling due to the heat of the chocolate. Combine the remaining chocolate to the eggs and whisk well.
- Using an electric mixer, beat the egg whites in a large bowl until stiff peaks, about 3 minutes.
- Using a rubber spatuala and fold a 1/3 of the beaten eggs whites into chocolate mixture at time. Do not over mix.
- Pour the batter into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the center comes out clean, about 25 minutes. Let stand for 10 minutes, and then remove the sides of the pan.
- While the cake is baking in the oven take heavy cream and vanilla and pour into a mixing bowl. Beat until fluffy (3-4 minutes). Cover and refrigerate until ready to use.