Whenever I see flourless chocolate cake on the dessert menu my mouth immediately starts watering. There is something so rich and delicious about it. I also love that if you just want one or two bites it totally satisfies that chocolate craving. This zensational flourless chocolate cake really is unique because there is no sugar in it. The ZenSweet takes the place of the sugar, making this cake paleo-friendly and allowing you to eat it without your blood sugar crashing.
Only 6 ingredients will get you a nice moist cake to handle any sweet or rich cravings. I like serving mine with some fresh whipped cream or whipped coconut cream and fresh raspberries. The combo of raspberries, cream and chocolate accompany one another so well in this paleo dessert recipe. With no grains or sugar, your taste buds wont know how something could taste so good without the added “crap”.
Be sure to pay attention to the directions when making this one as you don’t want to rush it and cook your eggs with your hot chocolate ahead of time. Yuck!
This recipe was contributed by Michelle Francis of the ZenSweet Company – at http://www.zensweet.com/. Be sure to email her at ZenSweetCo@gmail.com if you have any questions about it!Print
This flourless chocolate cake really is unique because there is no sugar in it. The ZenSweet takes the place of the sugar, making this cake paleo-friendly and allowing you to eat it without your blood sugar crashing. Only 6 ingredients will get you a nice moist cake to handle any sweet or rich cravings. Delicious!
- 5 eggs (beaten)
- 10 ounces organic chocolate (70% cocoa content)
- 10 tablespoons organic butter, melted
- 1/2 cup ZenSweet
- 2 teaspoons high quality vanilla extract
- 1/2 teaspoon himalayan sea salt
- Preheat your oven to 350F.
- In a medium size mixing bowl, beat your eggs until fluffy.
- Add ZenSweet, vanilla, and salt and mix well into the eggs.
- In a saucepan, melt the butter over low heat and gradually add the chocolate, stirring constantly to melt it without burning.
- Pour 1/3 of the chocolate mixture into the eggs and stir well to combine.
- Add the remaining 2/3 of the chocolate mixture gradually as you do not want to overheat the eggs.
- Cut a piece of parchment paper to fit the bottom of an 8 or 9-inch spring form pan. Place it in the pan.
- Grease the parchment with butter or coconut oil.
- Pour the batter into your pan and bake for 25 minutes. You want the cake to be firm to the touch, but not jiggly even though it may have a slightly shiny appearance.
- Serve with fresh whipped cream and berries for an extra treat.