Paleo Flourless Chocolate Cake

Paleo Flourless Chocolate Cake

If you love chocolate, or you have a chocolate lover in your life, this recipe is for you. It’s a wonderful Paleo flourless chocolate cake and the texture is AMAZING, dense, rich and creamy. And the raspberry apricot glaze is oh-so-good, it pairs wonderfully with the dark creamy custardy cake and adds nice sweet fruity flavor. Yum! This flourless chocolate cake is also gluten-free and paleo (if you use ghee). It’s a chocolate lover’s dream come true. 🙂 Paleo Flourless Chocolate Cake - This decadent flourless chocolate cake is rich and creamy. Easy recipe, made with only 5 ingredients. Paleo, gf and tastes amazing! This decadent flourless chocolate cake is pretty easy to make and it tastes Amazing! Only 4 simple ingredients (of course lots of chocolate). It’s the perfect dessert recipe for any special occasion or a Valentine’s Day dessert for your significant other. Paleo Flourless Chocolate Cake - This decadent flourless chocolate cake is rich and creamy. Easy recipe, made with only 5 ingredients. Paleo, gf and tastes amazing! For more inspiration for Valentine’s Day, check out my Paleo Chocolate Treats for Valentine’s Day. Hope you enjoy this delicious Paleo flourless chocolate cake! Let me know how you like it in the comments below! 🙂

Paleo Flourless Chocolate Cake - This decadent flourless chocolate cake is rich and creamy. Easy recipe, made with only 5 ingredients. Paleo, gf and tastes amazing!

What you need

1 cup coconut sugar

1/3 cup water

1 Tbsp vanilla

pinch of sea salt

1 lb (16 oz) 70% dark chocolate

1 cup (2 sticks) grass fed butter (or ghee for paleo)

8 eggs

Raspberry Apricot Glaze

2 Tbsp apricot preserves

1/2 cup raspberries (the more the better)

Preparation

Place oven rack to the middle position in the oven and preheat oven to 325 F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides of the pan really well.

Melt butter and chocolate on the stove in a double-boiler (Make sure the water is not touching the glass bowl while the water is boiling). When melted, remove from the stove and let sit for a couple of minutes.

Meanwhile, melt coconut sugar & water in a small pan. When the sugar has dissolved, add the mixture to the chocolate & butter mixture. Add a pinch of sea salt and 1 Tbsp vanilla.

Beat the eggs with a mixer on high speed for about 8 minutes until the volume has quadrupled in size. The eggs will be light yellow in color and fluffy. Then, fold about 1/6 of the beaten eggs into the chocolate mixture using a large rubber spatula. Fold in carefully, trying not to overmix it. Repeat with the remainder of the eggs, until you have a homogeneous mixture.

Pour the batter into the prepared 9″ springform pan. Place the pan in another deep baking dish (I used an aluminum deep roasting pan) and place the pan on the oven rack and very carefully pour in enough boiling water to come about halfway up the sides of the springform pan. (It’s vital for even baking.)

Bake for about 1 hour and 10 minutes or until center is set.

When done, place the cake on a cooling wire rack to cool without removing the springform pan. The cake rises a little bit when it bakes, but it does shrink as it cools. Once cool, remove the springform pan and place on a cake stand.

Raspberry Apricot Glaze

Heat 2 Tbsp apricot preserves in a small pan over medium heat. Break it down with a spoon, and remove from the heat once it’s broken down. Fold in 1/2 cup (or more) rinsed raspberries and mix carefully, making sure you don’t break them. Now you can decorate your flourless chocolate cake as you wish. Enjoy!

Paleo Flourless Chocolate Cake - This decadent flourless chocolate cake is rich and creamy. Easy recipe, made with only 5 ingredients. Paleo, gf and tastes amazing! Like what you see? Be sure to follow along to never miss a recipe!

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4.7 from 3 reviews
Paleo Flourless Chocolate Cake
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
Raspberry Apricot Glaze
  • 2 Tbsp apricot preserves
  • ½ cup raspberries (the more the better)
Instructions
  1. Place oven rack to the middle position in the oven and preheat oven to 325 F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides of the pan really well.
  2. Melt butter and chocolate on the stove in a double-boiler (Make sure the water is not touching the glass bowl while the water is boiling). When melted, remove from the stove and let sit for a couple of minutes.
  3. Meanwhile, melt coconut sugar & water in a small pan. When the sugar has dissolved, add the mixture to the chocolate & butter mixture. Add a pinch of sea salt and 1 Tbsp vanilla.
  4. Beat the eggs with a mixer on high speed for about 8 minutes until the volume has quadrupled in size. The eggs will be light yellow in color and fluffy.
  5. Then, fold about ⅙ of the beaten eggs into the chocolate mixture using a large rubber spatula. Fold in carefully, trying not to overmix it. Repeat with the remainder of the eggs, until you have a homogeneous mixture.
  6. Pour the batter into the prepared 9" springform pan. Place the pan in another deep baking dish (I used an aluminum deep roasting pan) and place the pan on the oven rack and very carefully pour in enough boiling water to come about halfway up the sides of the springform pan. (It's vital for even baking.)
  7. Bake for about 1 hour and 10 minutes or until center is set. It's very hard to overbake this dessert.
  8. When done, place the cake on a cooling wire rack to cool without removing the springform pan. The cake rises a little bit when it bakes, but it does shrink as it cools. Once cool, remove the springform pan and place on a cake stand.
Raspberry Apricot Glaze
  1. Heat 2 Tbsp apricot preserves in a small pan over medium heat. Break it down with a spoon, and remove from the heat once it's broken down. Fold in ½ cup (or more) rinsed raspberries and mix carefully, making sure you don't break them. Now you can decorate your flourless chocolate cake as you wish.
Nutrition Information
Serving size: 143 g Calories: 547 Fat: 35.4 g Saturated fat: 22.2 g Unsaturated fat: 13.2 g Trans fat: 0 g Carbohydrates: 50.7 g Sugar: 45.8 g Sodium: 241 mg Fiber: 2 g Protein: 8.2 g Cholesterol: 190 mg

Paleo Flourless Chocolate Cake - nutritionFB-InstaPaleo Flourless Chocolate Cake - This decadent flourless chocolate cake is rich and creamy. Easy recipe, made with only 5 ingredients. Paleo, gf and tastes amazing!

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15 comments on Paleo Flourless Chocolate Cake

  • Bethany @ Athletic Avocado

    The chocolatey-ness and density of this cake is UNREAL! Who knew that no flour or grains can lead to a chocolate masterpiece!

    • Delicious Meets Healthy (author)

      Thank you, Bethany! 🙂 I must agree, this is seriously one of the best desserts I have ever made.

    • Delicious Meets Healthy (author)

      Thanks, Teffy! yes, it is decadent! I just had another slice and it’s simply divine! 🙂

  • Beverley

    thank you for this most delicious recipe everything shouts out my name , have a great weekend xoxo

  • Marcy

    I love this cake recipe so so much! However mine did not come out as dense as I was hoping… I’m wondering if there was something I was missing or a tip for making the cake more dense? Also, is this a cake safe for diabetics?

    • Delicious Meets Healthy (author)

      Marcy, I am glad you love this cake recipe! 🙂 I wouldnt recommend it to diabetics since the cake is very chocolatey and rich.
      I am not sure, but maybe if you bake it longer, it will set better and it will be denser. You may live at a different altitude than I do, and also, some ovens may take longer to bake. That’s why I always check for doneness or that the cake is set, as in this case. Hope this helps!

  • emily

    I am baking right now- looks amazing! just wanted to mention that you didnt say where to add the vanilla and salt in the instructions. no big deal, i just didnt add them.

    • Delicious Meets Healthy (author)

      Thanks for letting me know, Emily! I added the vanilla and salt when I mixed the sugary water with the melted chocolate.
      Hope your cake turned out great and you are enjoying a slice or two 🙂

  • Mike Hardie

    Absolutely perfect. High and well baked after the 70 minutes. I made with the “pound plus” 72% Belgium dark from Trader Joe’s. I tripled the raspberries.

  • Melissa

    Hi! Is the dark chocolate you use in this recipe sweetened or unsweetened? Thanks!?

  • Mike Hardie

    Hey, anyone freeze one of these to save for later? How did it work out?

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