Looking for a yummy treat, but want none of the guilt?
This fudgy flourless, sugar-free chocolate cake inspired by Olivia Crouppen is everything you need to satisfy your sweet tooth.
Ingredients
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1/2 cup (115ml) coconut oil, melted
- 1/2 cup (115g) butter, melted
- 1 1/3 cups (225g) sugar-free chocolate, chopped
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt, optional
- 1/4 teaspoon instant espresso powder, optional
- 1 cup (225g) sugar, or coconut sugar
- 6 eggs, room temperature
- 1 cup (115g) cocoa powder
- 2 tablespoons powdered sugar, or cocoa powder, for dusting
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Instructions
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Preheat the oven to 180°C then line a 9-inch spring form pan with parchment paper, and set aside.
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In a large bowl, combine the coconut oil and melted butter. Then, add the chocolate and melt it all in the microwave for 40 seconds.
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Once the chocolate is melted, whisk until smooth and shiny.
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Whisk in the vanilla, salt, espresso powder, and sugar at this point.
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Add the eggs one at a time, making sure it is fully incorporated between each addition.
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Lastly, sift over the cocoa powder then fold it in with a spatula.
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Transfer the batter to the prepared tin and bake for 35-40 minutes or until the top has formed a nice crust and slightly risen.
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Allow the cake to cool for about 10 minutes before releasing it from the spring form pan.
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Dust with the powdered sugar or cocoa powder for garnish and slice.
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Cover and refrigerate for up to 4 days.
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Feature image: Unsplash
