Death by Chocolate Flourless Chocolate Cake ~ Paleo, Guten Free, Dairy Free

Death by Chocolate Flourless Chocolate Cake ~ Paleo, Guten Free, Dairy Free

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For my husbands birthday he asked me to make a flourless chocolate cake for him.

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But what he and I didn’t realize is how rich, this very delicious chocolaty cake would turn out!  if you like the idea of bathing in melted chocolate, you will love this cake!

But if that much rich chocolatiness might be to rich for you, just add some coconut cream to it to help smooth out and balance the richness of the chocolate in the cake. 

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I also paired this cake with a delicious fruit forward red wine that has smooth tannin’s, from our local Canyon Wind Cellars it’s a red blend the ~2014 Apeliotes~ Which is a blend of 43% Cabernet Sauvignon 43% Petit Verdot 14% Syrah.

But if you don’t have access to our amazing local wines here in palisade Co. A fruit forward California red would be a great choice, such as the Michael David Winery ~2013 Petite Petit~, which is a blend of 85% Petite Sirah and 15% Petit Verdot, its full of Jammy, dark fruits flavors, with vanilla and cacao.

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 Either way pairing this cake with a fruit forward red wine will enhance the flavor and complement the chocolate amazingly, but if your not a wine drinker and you like the idea of a chocolaty death then you could pair this cake with a nice warm cup of hot chocolate.

Flourless Chocolate Cake

1, 9" cake

Serving Size: About 12

Flourless Chocolate Cake

Death by Chocolate Flourless Cake, Rich, Melt in your mouth, Sinfully, Decadently, Chocolate Cake. If you Dream of bathing in chocolate fountains this cake is for you!


  • For The Cake
  • 1/2 Cup organic Palm Shortening or coconut oil
  • 8 ounces, bittersweet chocolate chips, (enjoy life brand)
  • 5 eggs, separated
  • Pinch of sea salt
  • 2/3 cup of coconut sugar
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • For The Chocolate Ganache
  • 1 c. Almond milk (Califia farms Brand)
  • 1 1/3 c. semi-sweet dairy free chocolate chips (Enjoy Life Brand)
  • 1/4 tsp of fleur de sel salt (for sprinkling on each piece)


  • For The Cake
  • Preheat the oven to 350° using a non~dairy cooking spray spray an 9-inch round cake pan, and line it with a circle of parchment paper.
  • Melt the chocolate and palm shortening in a glass bowl over a pot with simmering water.
  • In another bowl, whisk together the eggs yolk and all of the 2/3 cup coconut sugar reserving 3 tablespoons of the sugar for the eggs whites.
  • Slowly pour the warm melted chocolate mixture into the yolks until combined.
  • Next Beat the egg whites on medium~medium high speed with an electric mixer fitted with the whisk attachment until they are stiff enough to hold a soft peak. Then slowly add in the 3 tablespoons of coconut sugar and beat them just until they tighten up, but don't over beat them or your cake could end up dry.
  • Gently fold the egg whites into the chocolate mixture until combined and then pour all of it into the greased and lined cake pan.
  • Bake for about 45 minutes to an hour, Checking it at 35 minutes and 45 mins. continuing baking it until a toothpick inserted in the middle of the cake comes out clean.
  • Remove it from the oven, let it cool and then turn it out onto a wire rack to cool completely if needed. The center of the cake might sink a bit (mine did) but thats fine. Once the cake has cooled, place on your serving platter by setting the platter on top of the cake and, holding on to both the serving platter and the cooling rack flip the cake over on to the platter.
  • Now it's time to ganache this beauty!
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • For The Chocolate Ganache
  • Heat the almond milk over medium-high heat till almost boiling. (look for tiny bubbles to form)
  • Pour the almond milk over the chocolate chips in a glass bowl and allow to sit for 10 minutes.
  • Stir together until smooth. Pour over the cooled cake and spread the chocolate ganache over the top of the cake and the sides with an offset spatula, until evenly covered.
  • let the ganache set up, pipe coconut cream stars on each slice of cake and sprinkle a pinch of the fleur de sel salt on the top of each slice.
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