PALEO FLOURLESS CHOCOLATE CAKE

Flourless chocolate cake is a pretty common dessert that most people have either had or heard of. I’ve never actually made the traditional version, but looking up recipes, most called for a ton of sugar and butter. Making it over wasn’t too hard- switching out the butter for coconut oil and replacing the sugar with honey turns it into a much healthier cake. It is still a treat, but one with ingredients that are better. All the variations of flourless chocolate cake are naturally gluten free, but this one is also dairy free and refined sugar free.

This cake is made in one bowl, only takes a few minutes, and I’m certain you will love it! This cake is very fudgy and rich so a small piece is all you need. This is not a light, fluffy cake- it is dense, moist, and very chocolatey! I recommend serving it with strawberries or some other fresh fruit- it offsets the richness a little and adds such great freshness.

Ingredients

• 4 oz. unsweetened chocolate
• 1/2 cup Golden Barrel Coconut Oil
• 2/3 cup honey
• 3 eggs
• 1/2 cup cocoa powder
• 1 tsp espresso powder (optional but recommended)
• 1/4 tsp salt

Instructions

1. Preheat oven to 350° and line a round cake pan with parchment paper.
2. In a large bowl, combine chocolate and Golden Barrel Coconut Oil. Microwave until completely melted, about 1 minute and 15 seconds, stirring every 30 seconds.
3. Whisk in the honey, then add the eggs one at a time.
4. ................................

for full recipes please see : www.goldenbarrel.com

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