Happy Valentine’s Day! Valentine’s Day is one of my favorite holidays and it isn’t because of the roses or the nice dinners out. It’s because I’m a chocolate fiend. I posted a Valentine’s Day M&M blondie recipe a few weeks ago, but today I’m diving in headfirst to a rich chocolate dessert, a flourless chocolate cake, in honor of today actually being Valentine’s Day.
A HEALTHIER TAKE ON A CLASSIC
Adam and I have been trying to eat healthier in 2018 (wedding diet, right?) and while we’re not sticking to a specific eating plan because life is all about moderation, we are loosely following some of the guidelines of paleo eating. Which is to say, we’re limiting carbs, focusing on whole foods, and trying not to overdose on sugar.
This definitely presents a challenge when it comes to desserts, but I was determined to find a Valentine’s Day recipe that wouldn’t break our healthy eating streak and I found some inspiration in a decidedly unhealthy and rich dessert at The Local in Charlottesville last weekend. We had this incredible flourless chocolate cake that I couldn’t stop thinking about and the next day, as we were driving back, I took to the internet to see if “paleo flourless chocolate cake” might be a thing that exists in the world.
Well, it sure is a thing, and it’s super easy to make. You probably have all of these five of these ingredients in your pantry already. All you have to do is mix them up and bake for about 25 minutes. Seriously, it’s so easy that someone who never bakes (me) can even do it.
FLOURLESS CHOCOLATE CAKE
4 oz. unsweetened baking chocolate (I used Ghirardelli)
1/2 cup butter or coconut oil
3 large eggs
1/4 cup unsweetened cocoa powder
2/3 cup honey
Preheat oven to 375 degrees and grease an 8″ round baking pan with coconut oil. If you have a springform pan, it’ll make for a rounder, prettier cake. Otherwise, do what I did and just use foil in a baking pan – it totally makes for a scalloped effect, right?
Melt baking chocolate and butter/coconut oil. Many recipes will tell you to use a double broiler – that’s way too complicated for this non-baker, so I just melted it in the microwave and it was just fine.
Mix in eggs, cocoa powder, and honey. Whisk until smooth. Pour the chocolate batter into the greased baking pan. Bake for 25 minutes.
Remove from oven and let cool in pan. I tried taking mine out of the pan around 15 minutes and it wasn’t firm enough yet, so let it cool for as long as possible. I ended up letting it cool for about 30 minutes before removing from the pan. Serve with berries and whipped cream.
WHAT ABOUT THIS ADORABLE SPOON?
I got this silver stamped spoon in Austin from Sweet Thyme Design – you can find all their adorable spoon designs on Etsy. Here’s the same Texas LOVE spoon. All their designs are stamped on vintage spoons, so each one is different, which I absolutely love. They bring such a smile to my face each time I use them that I literally could buy each and every design, but I’m thinking I definitely need to get the Mr. and Mrs. forks come December, right?!