Flourless Chocolate Cake (Honey Sweetened)

http://detoxinista.com/2012/05/healthier-flourless-chocolate-cake-refined-sugar-free/

Healthier Flourless Chocolate Cake (refined-sugar-free)
makes one 8-inch cake

Ingredients:
4 oz. unsweetened baking chocolate
3 whole eggs
1/2 cup grass-fed butter, or coconut oil
1/4 cup cocoa powder
3/4 cup honey
Directions:
Preheat the oven to 375F, and grease an 8″ spring-form pan generously with coconut oil or butter.
Melt the baking chocolate and butter together, stirring until completely smooth. (You can use a double-boiler for this, but I prefer to simply throw the chocolate into an oven-safe bowl, and melt it in the oven for about 4-5 minutes.)

Combine the melted chocolate/butter with the cocoa powder, honey, and eggs, then whisk well until a smooth batter forms.

Pour the batter into the greased pan, and smooth the top with a spatula.
Bake at 375F for 20-25 minutes, until the center looks firm. Allow to cool in the pan for 15 minutes, then remove the sides (this is why I like using the spring-form pan!) and allow to cool completely before serving.

I recommend cutting and serving small slices… this cake is RICH!


A little goes a long way.
This cake should keep for up to a week… if you don’t eat it all before that.

5.0 from 6 reviews

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Healthier Flourless Chocolate Cake

Author: Detoxinista.com

Prep time:  15 mins

Cook time:  25 mins

Total time:  40 mins

Serves: 16

 

A rich, fudge-like cake sure to satisfy any chocolate cravings.

Ingredients

• 4 oz. unsweetened baking chocolate
• 3 whole eggs
• ½ cup grass-fed butter, or coconut oil
• ¼ cup cocoa powder
• ¾ cup honey

Instructions

1. Preheat the oven to 375F, and grease an 8″ spring-form pan generously with coconut oil or butter.
2. Melt the baking chocolate and butter together, stirring until completely smooth. (You can use a double-boiler for this, but I prefer to simply throw the chocolate into an oven-safe bowl, and melt it in the oven for about 4-5 minutes.)
3. Combine the melted chocolate/butter with the cocoa powder, honey, and eggs, then whisk well until a smooth batter forms.
4. Pour the batter into the greased pan, and smooth the top with a spatula.
5. Bake at 375F for 20-25 minutes, until the center looks firm. Allow to cool in the pan for 15 minutes, then remove the sides (this is why I like using the spring-form pan!) and allow to cool completely before serving.

Notes

This makes a less-sweet, dark chocolate cake. If you’d like it to be a little sweeter, I’d recommend using 70% dark chocolate instead of the unsweetened baking chocolate. ©Detoxinista.com