Flourless Chocolate Cake with Chocolate Ganache

Monday, April 28, 2014 Alanna Figueira 5 Comments



Okay here is another recipe that I must get off my chest and out of my mind before my whole30 that starts May 1!  This cake is really easy and I only dirty one pot!  The cake is extremely dense, rich and amazing.  I'm not claiming it to be health food and there is a lot of sugar in here, but it is a great special occasion cake that will always please all.  This is something I'd bring to a holiday party. I'd rather my son eating this than processed, GMO, soy and vegetable oil laden crap.


I have not tried this with coconut oil.  If you have read my posts before you know I love butter.  Sorry.  Only substitute the coconut sugar with another granulated sugar.

For the ganache, use unsweetened, full fat coconut milk fat.  Just the solid fat at the top of the can.  I use Nutiva brand. See notes about my recipes for more info http://planksloveandguacamole.blogspot.com/p/notes.html After melting the ganache on, keep it refrigerated until serving.  It will keep at room temperature for a few hours.  Anything warmer than room temp, the ganache will start to melt off.  Top it with fresh fruit, mint leaves, or nothing.  I love using real flowers on this cake.  I wish I had a photo, I've used pansies and it was gorgeous but I will NOT re-create this, because I would eat the entire thing. 

Cake Ingredients:

1 cup chocolate chunks (I use EnjoyLife)
3/4 cup coconut sugar
3 eggs
1/2 cup butter
1/2 cup unsweetened cocoa 
1 tsp vanilla
1/4 tsp sea salt

Ganache Ingredients:

1/2 cup chocolate chunks
1/4 cup unsweetened full fat coconut milk- the solid fat on the top of the can ONLY 

Directions:

1.  Preheat oven to 375F.

2.  Butter a round pie dish and cut out a circle of parchment paper to put in the bottom.  Butter the parchment paper also.

3.  In a sauce pan on the stove top, melt the butter and chocolate chips on low.  

4.  While that is melting, lightly beat your eggs with vanilla and salt.

5.  Add the sugar to the pan. Mix to combine.

5.  Add the eggs and cocoa to the pan.  Mix to combine.

6.  Pour batter into pie dish.

7.  Bake at 375F for 25-30 minutes, until cooked through and top starts to crust. 

8.  Set aside to cool and make ganache.  Allow cake to cool completely before pouring ganache on. 

Ganache:

1.  Use the same pan to melt the chocolate and coconut fat.  

2.  When cake is completely cooled, pour the ganache on.  Let it drip down the sides.  Use a spoon to drizzle on top to create a drizzled look.  
3.  Refrigerate to harden the ganache.  Can be served cold or at room temp.  If it is warm, keep refrigerated as chocolate ganache will melt.




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5 comments :

  1. When you say coconut fat, does that mean coconut oil or cream?

    ReplyDelete
    Replies
    1. Hi, sorry that was really unclear and thank you for noticing! I updated the post, but I am referring to coconut milk fat from a can. Apologies!

      Delete
  2. if you have canned coconut cream, could you use that instead of the coconut milk fat?

    ReplyDelete
  3. I made these last night. Oh my goodness! So rich and tasty. Thank u soooo much!!!

    ReplyDelete
  4. Can you substitute eggs for anything else like flax seed meal ? I have an egg allergy.

    ReplyDelete