Flourless Chocolate Cake

chocolate

coconut oil

cocoa powder

honey

eggs egg white

Melt the chocolate and coconut oil together in a double boiler, then place over an ice bath and stir in the cocoa powder and honey. Whisk in the eggs and egg white, and pour into eight 4-ounce ramekins, filling them halfway.

Put the ramekins on a baking sheet and bake until almost set in the middle, 20 to 25 minutes.

This tastes fantastic. I ate it freshly baked warm and chilled the next day. It was definitely better chilled. It’s definitely VERY rich after being chilled. It’s an incredible plus that it doesn’t use flour, sugar or salt either!! 

Great recipe!  Bake just prior to serving though, it deflates and gets a bit dense if you let it sit too long.

1st Day was light as a cloud - Loved it!  Next day, became denser, like a brownie.<div>Would do it again, was delicious. Next time... I'll share so I don't have left over dense cake. </div>

rThis is soooo good.  I would keep the baking time down to 20 minutes, as mine as burnt a little on the top. Next time I will try this in my wafflemaker and try to make the flourless waffle from Sweetwaters!

Delicioulness.  That's all I have to say, even though it is just one word.

delicous. Very dense. add powdered sugar makes very beautiful. shout out to Ina Garten.

flourless chocolate cake

Cook Time: 10 minutes

Total: 35 minutes

Servings: 8

Cost: $3.28 /serving

Author : Food Network

Ingredients

Instructions

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