This decadent flourless chocolate cake is rich and creamy. Easy recipe, made with only 5 ingredients. Paleo, gluten-free and tastes amazing!
Coconut Sugar | Water | Vanilla Sea Salt | 70% Dark Chocolate Butter | Eggs | Apricot Preserves Raspberries
Melt chocolate and butter in a double boiler. Allow to sit for a couple of minutes. Melt coconut sugar and water. Add to the chocolate mixture with a pinch of sea salt and vanilla. Beat together the eggs on high for about 8 minutes. Fold 1/6 of the eggs into the chocolate mixture. Repeat with the rest of the eggs. Do not overmix.
Pour the batter into a pan, then place the pan into a deep dish pan. Pour boiling water so that it comes up halfway on the sides. Bake for 1 hour and 10 minutes. For the raspberry apricot glaze, heat the apricot preserves in a pot. Use a spoon to break it down then remove from the heat. Fold in the raspberries and decorate your flourless chocolate cake as you wish.