Flourless Holiday Double Chocolate Cake

The holidays are here, and no matter what or how you decide to celebrate, almost no one can resist chocolate. Surprise your loved ones with this gluten-free, nut-free, sugar-free, and lactose-free double chocolate cake. It’s made out of different types of chocolate (cocoa butter, cocoa powder, and chocolate itself), coconut (in a form of milk, cream, and oil), and eggs. It works well for keto and low carb diets and anyone who LOVES chocolate!

Ingredients:

Note: The cake consists of 2 layers; I recommend to cook one layer of the cake at the time.

For a 2-layer cake you will need to double the amount of ingredients below.

To prepare 1 cake (1 layer):

  • 225 grams of 100% organic dark chocolate
  • 113 grams of organic cocoa butter
  • 6 cage free organic eggs, separated
  • 80 grams of monkfruit sweetener (plus an extra 2 teaspoons to sweeten the melted chocolate)
  • ¼ teaspoon of Himalayan salt
  • 2 teaspoons of organic vanilla extract
  • 30 grams of organic cacao powder
  • organic stevia

Filling

  • 1 can of organic coconut cream (refrigerated overnight)

Ganache:

  • 1 cup (175 grams) of organic dark chocolate or chocolate chips (I use 100% unsweetened and then sweeten it with stevia while melting)
  • ½ cup of full fat coconut milk
  • 2 teaspoons monkfruit sweetener
  • organic stevia

Directions:

Cake

  1. Preheat the oven to 180 degrees C (355 degrees F).
  2. Line the bottom and the sides of an 18cm (7 inch) springform pan or a baking ring with baking paper (in order to make the baking paper stick to the sides of the ring you can grease the sides of the form with coconut oil).
  3. In a double boiler (or a heat-safe bowl over a pot of boiling water) melt cocoa butter.
  4. Add chocolate to the melted cocoa butter, let it melt, stirring occasionally.
  5. Add 2 teaspoons of monkfruit sweetener and stevia to the melted chocolate, try and adjust to your taste.
  6. In a large bowl mix egg yolks, monkfruit sweetener, salt, and vanilla.
  7. Whisk the egg yolk mixture for 1 minute and set aside.
  8. In another large bowl beat the egg whites to stiff peaks.
  9. Slowly pour melted chocolate into the egg yolk mixture constantly stirring until you reach a smooth well combined consistency.
  10. Fold in ¼ of egg whites to chocolate batter to loosen it up.
  11. Gently fold in cocoa powder.
  12. Add the rest of the egg whites, ¼ at a time, being careful not to lose too much of the air trapped in the whipped egg whites.
  13. The final chocolate cake batter will have the texture of a chocolate mousse.
  14. Transfer the batter into the prepared springform pan or baking ring and smooth out the top.
  15. Bake for 30-35 minutes.
  16. While the first layer of the cake is getting ready, make the second layer, by repeating the steps above.
  17. Once the second layer is in the oven, prepare the filling and ganache.

Coconut filling

  1. Remove coconut cream can from the fridge, open and scoop hardened coconut cream into a mixing bowl, leaving any clear liquid behind.
  2. Whip with a mixer until stiff peaks form.

Ganache:

  1. In a double boiler (or a heat-safe bowl over a pot of boiling water) combine chocolate and coconut milk.
  2. Stir it often until chocolate is melted and mixture is smooth.
  3. Add monkfruit sweetener and stevia, try and adjust to your taste.
  4. Once ganache is ready remove it from the heat (preventing overheating).
  5. Once the cakes are ready, let them cool down and carefully remove the sides and bottom of the springform pan.
  6. Transfer the first layer to a platter and spread the coconut whipped cream over it.
  7. Carefully put the second cake on top.
  8. Pour ganache over the top, using pastry knife or spatula spread it over the top and sides of the cake.
  9. Decorate with coconut flakes, shredded chocolate, and berries.
  10. Coconut and red velvet chocolate truffles will add a special touch to the cake decoration, check the recipe on our website.
  11. Best if served the same day.

Note:
If you are not looking for a low carb or keto option of this cake, you can use maple sugar instead of monkfruit sweetener and 75-85% dark chocolate instead of 100% dark chocolate (in that case you will not need to add stevia and monkfruit while melting the chocolate).

Enjoy the Holidays!