CHOCOLATE FLOURLESS CAKE
6 oz unsweetened chocolate
1/2 cup grass-fed butter
1 tbsp coffee or vanilla extract
1 cup coconut sugar
2 tbsp real maple syrup
5 eggs whisked
3/4 cup cacao or cocoa powder
1 cup raspberries or strawberries for garnish
Preheat your oven to 350 degrees. Grease an 8 inch cake pan or springform pan and line with parchment paper. Set aside.
Using a double boiler, or a microwave safe dish, melt the unsweetened chocolate and butter together until smooth. Let it cool for bit, then add extract, coconut sugar, and maple syrup. Whisk until smooth.
Slowly fold in eggs, continuing to mix well so the batter is smooth. Finally, add in cocoa powder and stir until no dry pockets remain. Pour batter into your prepared pan.
Place pan on the center rack of your oven. Bake for 22-24 minutes or until the top feels set. Remove from the oven and let cool for at least 5 minutes before removing from pan.
Garnish with strawberries if using.
You can use high quality melting chocolate without any sweetener. Some people use coconut oil or ghee in the place of butter. If you want more flavor depth you use coffee extract, or vanilla extract.