Grain free chocolate cake - who knew? You'll likely make this chocolate cake again and again for its rich flavour and decadent display. Plus, it's gluten free!
Easy Flourless Chocolate Cake Recipe
2 cups dark chocolate
1 1/2 cups organic evaporated cane juice (sucanat)
1/2 cup boiling water
1 1/2 cups unsalted butter, softened
6 large free-range eggs (such as Vita-Eggs) at room temperature
1 tbsp. vanilla extract
Preheat oven to 350F. Butter the bottoms and sides of a nine-inch springform pan. Line the bottom of the pan with a round piece of parchment paper and butter the paper. Place both chocolate and sucanat in a food processor and process until finely ground. Pour the boiling water through the feed tub and process for 10-15 seconds until the chocolate is completely melted. Use a spatula to scrape down the sides of the work bowl. Add the butter and process until incorporated. Add the eggs and vanilla and process until the mixture is smooth and creamy, about 8 seconds. Scrape the chocolate batter into the prepared pan and smooth the top with a rubber spatula. Place the ban on a baking sheet and bake for 55-60 minutes, until the edges of the cake are puffy and the center is just set. Cool the cake in the pan set on a wire rack for 30 minutes. Cover and refrigerate for at least 3 hours or until ready to serve. Option: Dust with powdered sugar. Serve with fresh raspberries. Enjoy!
Recipe by: Sandy Pomeroy, Goodness Me! Cooking Instructor