Ok, I know. Last week I brought you paleo fried chicken, and this week I bring you paleo flourless chocolate cake. Clearly my paleo recipes are getting a bit…scaleo?
Don’t worry. I’ll be back on the wagon soon, I promise. For now, just enjoy this little foray into toeing the line, and eat up that fried chicken and flourless chocolate cake. I promise you won’t regret it.
I’ve been a bit MIA recently from the blog, and I hate that. But, the good news is, I’ve finally realized (like any logical human being would have realized a year ago) that four jobs is too many jobs. So I’ve decided, yet again, to try and tone down my life one more time and take one more step towards less chaos. I currently work for another blog, managing their affiliate program, but I’ve decided to step away from that for awhile. I’ll be focusing on all of my current spring weddings, coaching CrossFit, and getting this blog into tip-top shape. And I truly can’t wait to share the great stuff I have in store for you guys that has been back-burnered for so long now.
Our urban farm is thriving: the strawberries are getting ripe, and you’ve never tasted a strawberry so good as the one that’s warm from the sun in your front yard, picked right off the plant and eaten right then and there. The blueberries are beginning to ripen too. The orange tree and the lime tree are fruiting, and I can tell you right now if all those limes make it, we will be bartering with anyone and everyone with limes for payment. There must be a hundred of them if there’s one.
The tomatoes have started to produce, and Brandan is experimenting with training them to grow straight up instead of out, all wily and crazy-like, like they do. He’s also experimenting with hops to see how they grow here. I don’t want to reveal all the farm secrets in a post about flourless chocolate cake, because then what would I write about in my urban farm post update? So, I’ll leave it at that – spring has definitely sprung, and we are officially farming a wide variety of fruits and vegetables. Stay tuned for more on the farm front!
For now, let’s talk more about this flourless chocolate cake. Friends, I can’t even tell you in words how good this is.
I made this cake like a year ago, and I couldn’t get the texture right. It was too dry and crumbly, and was rich but just wasn’t the right consistency. After three or four tries, I decided to walk away for a bit and come back to it later. I finally decided to try again the other day, and I am so glad I did, because I found the missing ingredient: applesauce. The applesauce took this flourless chocolate cake from a dry, crumbly, disappointing dessert to a decadent, smooth, and delicious dessert you could serve to any guest.
They will never know it’s paleo.
For the dark chocolate bars, I use Trader Joe’s dark chocolate in the purple wrapper. They are actually some of the cleanest chocolate bars around, without soy lecithin or any other additives. You could also substitute Enjoy Life dark chocolate chips if you prefer. I’d give you an Amazon link, but like some food products on Amazon, the pricing is all over the place and ridiculous; you can usually find them at natural food stores like Whole Foods or Earth Fare.
Did I also mention that this flourless chocolate cake is seriously so easy to make? Easy as cake-pie. (Bad joke. Sorrynotsorry.) But really. Just melt that chocolate with the coconut oil, then mix it with your other ingredients, pop it in a pan, and you’re done.
I’m not a big fan of rules, but when they do exist, they exist for a reason, and I’m going to give you a couple of rules for this cake. First, make sure you grease the pan liberally. I mean, like, a lot. I got it to stick less and less each time, but you really need it good and greased so it doesn’t stick. See that pretty white camelia flower from our garden? That’s food photography trickery, because the cake stuck in one small spot, and I wasn’t interested in making it for a fourth time to take photos, so I added that pretty little flower and called it good. If yours sticks and you’re serving it to guests, just add a little flourish – no one will ever know! (Unless you’re like me, and spill all your secrets, and then errryone will know…)
Rule number two: make sure you let it cool completely before taking it out of the pan. If you try to take it out when it’s still hot (or even warm), the ingredients haven’t had a chance to cool and meld together, and the cake just breaks. I know its hard, I know it looks delish, I know you want to just let it fall apart and shove the pieces into your mouth (which may or may not have happened on a previous recipe attempt) but you have to be patient. Wait until it’s cool, and you’ll be rewarded with a beautiful, smooth, decadent, flourless chocolate cake. Nom.
Preheat the oven to 375°.
Generously grease a 9-inch cake pan with coconut oil.
In a double boiler, melt the coconut oil and chocolate bars over medium heat, stirring frequently. You want this just melted; be sure to not let it get hot!
While the chocolate mixture is melting, combine the eggs, honey, applesauce and vanilla in the bowl of a stand mixer and beat well.
Add the cacao powder and cinnamon to the egg mixture and combine.
Your chocolate should be melted by now. Stick a finger in it to make sure it's not hot ( you don't want it to cook your eggs!) and then add it to the mixing bowl. Mix on low to combine.
Pour the batter into the greased cake pan and bake for 20 minutes or until a toothpick comes out clean.
Allow cake to cool completely before removing from the pan.
Serve with fresh berries, coconut cream, or a date caramel sauce for extra delish!