Since being diagnosed with Celiac Disease, finding desserts that are enjoyable and actually taste good has been quite a challenge. I have been a diehard chocolate fan for years, so when I found out that chocolate cake could be made without flour, I was ecstatic! I turned to my favorite website to find out how to make this delectable dessert and adapted the recipe a little by replacing coconut oil for butter.
To use coconut oil in any recipe, simply replace it in a 1:1 ratio. This healthy fat can transform any dish by complimenting both sweet and savory. I personally love the way any baked good turns out when using coconut oil – No more dryness or crumbling of cakes and breads! With this recipe, I decided to make the cake batter itself and then transfer it into cake ramekins. I lined each ramekin with a cupcake liner in order to have the ability to remove and transfer each cake when finished. This was my own personal preference, so you could definitely stick to the original recipe and place the batter into a cake pan.
Here’s what you’ll need (Recipe Obtained from Food Network)
12 ounces semi-sweet chocolate
12 tablespoons coconut oil
¼ teaspoon fine salt
6 large eggs, room temperature
1 ½ cups granulated sugar
Cocoa powder, for dusting
- Preheat oven to 325 degrees F. Line ramekin with cupcake liner and spray with Kelapo coconut oil cooking spray. Set aside.
- Place chocolate, coconut oil, and salt in a large bowl. Place large bowl over a sauce pan of boiling water to form a double boil. To melt ingredients, being sure to stir continuously until fully smooth.
- Once the chocolate mixture melted, place temperature on low and keep on stove in order to keep chocolate from hardening.
- In a separate bowl, beat eggs and sugar with a handheld mixer until light and thickened. Take chocolate mixture and fold into the whipped eggs, until evenly combined.
- Pour the batter into the ramekins and place in the oven for about 1 hour to 1 hour and 30 minutes. Insert a toothpick into the center at the 1 hour mark to check – it should come out wet but not gooey.
- Remove cake from oven and place on rack to cool.
- Once cool, remove cake from ramekin and dust with cocoa powder. Add a dollop of whipped cream and a raspberry for garnish and enjoy!
I absolutely LOVE how this recipe turned out! The coconut oil and chocolate mixed so well with each other and the first taste of the finished cake was heavenly. The flourless cake was very rich, so you may want to have someone to split it with!