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Tina’s Paleo Chocolate Decadent Cake

  • Author: Tina Turbin


This paleo recipe is actually a popular recipe I was given by my mom years ago. She created this masterpiece while living on the island of Puerto Rico, supplying it to the various restaurants for many years. The various restaurants would place their orders and she would bake these cakes, filling her home with aromas of chocolate and never tiring. It is such an easy Paleo dessert and absolutely rewarding to make.


  • Cake ingredients:
  • 5 ounces bittersweet or semi-sweet chocolate
  • 3 ounces unsweetened chocolate
  • ½ cup (1 stick) unsalted butter, softened
  • 5 large eggs, separated, at room temperature
  • 2/3 cup date or maple sugar, ground super fine (or use organic cane sugar). Or, use 1/3 cup erythritol and 1/3 cup powdered stevia OR just use 2/3 cup erythritol (thanks to who made my cake with this alteration)
  • 1 ½ teaspoons vanilla extract
  • OPTIONAL: 1-1/2 tablespoons instant coffee
  • Pinch of salt
  • Glaze Ingredients: (2 options for adults)
  • 3 ounces semi-sweet chocolate
  • 3 tablespoons unsalted butter, softened
  • OPTIONAL #1: 1 tablespoon brandy or bourbon
  • OPTIONAL #2: 1 tablespoon instant coffee


  1. Cake
  2. Preheat oven to 350F degrees.
  3. Butter a 10-inch spring form pan or mini spring form pans. Line the bottom(s) with a round of parchment or wax paper, then butter the paper. Set aside.
  4. For the cake, melt the chocolates and butter together in a saucepan set over low heat, stirring to blend well.
  5. Add sugar and stir until sugar is JUST melted/blended.
  6. Set aside to cool (must get cool).
  7. Beat the egg whites with the salt until stiff.
  8. Gently fold the chocolate mixture into the yolks.
  9. Fold in one third of the egg whites (no more).
  10. Fold in remaining whites until no streaks of white remain.
  11. Pour batter into the prepared pan(s) and bake large pan in the center of the oven for 35–45 minutes, or until a cake tester inserted in the center comes out clean. Mini ones keep an eye on and place them two at a time in oven.
  12. The cake will rise a great deal during baking.
  13. Cool cake in pan for 10 minutes, and then remove sides of the pan.
  14. Invert the cake onto a rack and remove the bottom, but do not remove the parchment.
  15. Let cake cool completely; it will fall considerably.
  16. Remove parchment before glazing.
  17. Cake Glaze
  18. Melt the chocolate and butter together in a saucepan over low heat, stirring until smooth.
  19. Stir in the brandy.
  20. Place the cake on a rack set over a sheet of wax paper.
  21. Pour glaze over cake and spread lightly with a spatula, if necessary to coat evenly, allowing extra glaze to run down sides.
  22. Serve small wedges and complement with a dab of whipped cream.
  23. Enjoy!

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Tina Turbin

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