Flourless Chocolate and Coconut Cake
A Decadent flourless chocolate cake, like no other…. to satisfy your cravings! 🍫
Who doesn’t love a good chocolate cake?
I have met two or three people who claim to not like chocolate. However, if the only chocolate I knew was Hershey’s, I would say that, too. If you want this cake to knock your socks off, you have to use good quality cocoa and chocolate; there’s no compromising.
I have a rule for anything gluten-free, low-fat, low-sodium, sugar-free, or any other “special diet” need, and that is that it has to pass my taste test of NOT tasting like any of those things listed. This flourless chocolate cake not only passes the test, but is one of the most enjoyable desserts I’ve ever had.
Even if you’re not on a gluten free diet, this is perfect for those of us who would like to make a delicious dessert which can satisfy everyone’s sweet tooth (when someone is avoiding gluten) without having to make two separate sweets. Since it tastes incredibly good, everyone’s happy!
I’m a huge chocoholic. My Instagram account is at least 60% chocolate, and I’ve considered re-naming the blog!!! Being a chocoholic, you better believe I know my way around chocolate desserts.
A friend asked me how I would describe the cake, its flavour and – more importantly – its texture. It doesn’t have the crumb of a typical chocolate cake, nor does it have the gooeyness of brownies. It’s in a class of its own. And what a class that is.
Because it doesn’t contain any flour (not even almond flour or any other ground nuts), there’s nothing masking or diluting the wonderful flavour of chocolate. That also means that you better use a high quality chocolate (and cocoa powder) – if you don’t… you’re going to taste it.
Prepare yourself.
Ingredients
6 egg yolks
1/2 cup sugar
1/2 cup butter
1/2 cup cocoa powder
2 cups grated coconut
Pinch of salt
1 tablespoon baking powder
6 egg whites
2 cups chocolate syrup
INSTRUCTIONS
Preheat oven to 350 degrees.
In a bowl, beat the egg whites still stiff peaks, keep aside.
In a separate bowl, beat the egg yolks with sugar until the mixture is light and fluffy. Add the butter and mix well. Add the cocoa powder, coconut and salt, and mix well. Fold in the baking powder, then gently fold in the egg whites.
Pour into a greased cake pan and bake for 30-40 minutes depending on your oven size.
Remove cake from pan and pour the chocolate syrup over the top before serving. Serve the extra sauce on the side, incase your guest wants to pour more on top…I mean why not 💁🏻😋
Chocolate syrup
This Chocolate Syrup Recipe is so easy to make that you will never run to the store for chocolate syrup again! Plus, you can make it as thick or thin as you prefer. When you look back in history, chocolate syrup wasn’t used to sweeten your favorite desserts. In fact, in the late 1800s, cocoa was made into a syrup to mask the unpleasant flavors of some medicines! Lucky for us, chocolate syrup soon became packaged for home use (think Hershey’s Chocolate Syrup) and is now used on all our favorite treats! Even better yet, you can make your own!
I use a good quality unsweetened cocoa powder, and yes, dutch process cocoa works great! Just add in a bit of sugar, salt – don’t leave out the salt!, water, and vanilla and you are ready for something amazing!
INGREDIENTS
1/2 cup cocoa powder
1/3 cup sugar
50gms dark chocolate
1 pinch salt
1 cup water
1 teaspoon vanilla
INSTRUCTIONS
To get started, take out a saucepan.
Combine the cocoa powder, dark chocolate, sugar, salt, and water in the saucepan.
Put the saucepan over medium heat. Whisk constantly until the mixture thickens and begins to simmer.
Let it simmer for about 3 minutes, stirring occasionally.
Remove the pan from the heat and add in the vanilla. It will thicken as it cools so don't worry if it seems thin.
Let the syrup cool before storing it in an airtight jar. Can refrigerate for up to a week.