Chocolate-Lovers Flourless Chocolate Cake

Over the weekend I was asked to make a gluten free dessert for a friend’s dinner party. After much deliberating over what I was going to make I came up with this delicious flourless chocolate cake recipe.

The cake has a rich texture and is extremely chocolatey but has nice balance of sweetness. It would definitely pair well with vanilla ice cream or whipped cream.

Everyone loved it and I am sure you will too!

Makes one 8-inch cake:

4 ounces of good quality bittersweet chocolate
1 stick of grass fed butter (you can also use coconut oil)
3 large eggs, organic
3/4 cup of fine sugar
1/2 cup of cocoa
1/4 tsp almond extract
powdered sugar, for dusting

Directions:

1.) Preheat the oven to 375F. Melt the chocolate and butter in a double boiler until just melted. Remove from heat and whisk in the sugar.

2.) In a separate bowl or jug crack and beat the eggs together. Slowly add the eggs into the chocolate mix, whisking constantly until you have a thick, glossy, chocolatey mixture.

3.) Add the almond extract and cocoa and continue whisking until smooth. Pour batter into well greased, 8-inch cake tin.

4.) Bake for 15-20 minutes (check after 15 minutes, cake should still be a bit gooey in the inside but not uncooked).

5.) Cool and then dust with powdered sugar