Paleo Flourless Chocolate Cake

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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. 🙂 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. 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! 🙂

How To Make Paleo Flourless Chocolate Cake

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

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. 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.
5. 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.
6. 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.
7. 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!

More gluten-free desserts

• Paleo Pecan Pie Bars
• Flourless Walnut Chocolate Cake
• Fruit Chia Pudding Parfait
• Peach Raspberry Crumble

4.75 from 8 votes

Paleo Flourless Chocolate Cake

By: Neli Howard

CaloriesCals: 547

Protein:Protein: 8.2

Carbs:Carbs: 50.7

Fat:Fat: 35.4

This decadent flourless chocolate cake is rich and creamy. Easy recipe, made with only 5 ingredients. Paleo, gluten-free and tastes amazing!

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 8

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Ingredients 

USMetric

 

0.5x1x2x3x

• ▢ 1 cup coconut sugar
• ▢ ⅓ cup water
• ▢ 1 Tablespoon 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 Tablespoon apricot preserves
• ▢ ½ cup raspberries, the more the better

Cook ModePrevent your screen from going dark

Instructions 

• Place oven rack in 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. It’s very hard to overbake this dessert.
• 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.

Nutrition

Serving: 143g | Calories: 547kcal | Carbohydrates: 50.7g | Protein: 8.2g | Fat: 35.4g | Saturated Fat: 22.2g | Polyunsaturated Fat: 13.2g | Cholesterol: 190mg | Sodium: 241mg | Fiber: 2g | Sugar: 45.8g

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