This recipe is modified from the Flourless Chocolate Cake recipe at King Arthur.
This recipe is pretty rich, so I halved the amount of cocoa powder and frosting from the original recipe. I also used dark chocolate chips instead.
This is very dense. It’s kind of a cross between a cake, brownie and fudge.
1 cup dark chocolate chips
8 tablespoons (113g) unsalted butter, room temperature
1/4 cup coconut sugar
1/4 teaspoon salt
1 teaspoon vanilla extract, optional
3 large eggs
1/4 cup cocoa powder
1/4 tsp cinnamon
Frosting:
1/2 cup dark chocolate chips
1/2 tbs coconut oil
1/4 cup (113g) heavy cream, half and half or milk
Preheat the oven to 375F.
Line an 8″ round cake pan with parchment paper or spray with non stick cooking spray.
Melt the butter and chocolate chips. Add the coconut sugar, salt and vanilla. Mix well. Add the eggs and beat until smooth. Add the cocoa powder and cinnamon.
Pour into prepared pan and bake 25 – 30 minutes. Let cool.
For the frosting, melt the dark chocolate chips and coconut oil. Stir in the cream. Mix well and pour over the cake.
#ads