World's Best Flourless Chocolate Cake (Gut-loving & Skin Glowing)
Now I don't know too many people who don't love a good piece of chocolate cake especially when it is this decadent, delicious and jam-packed full of amazing benefits!
Being a bit of a chocolate cake connoisseur, I feel I may be qualified to know a good choccy cake when I've tasted one and there are many great recipes out there for sure but I honestly think this is the best I've ever eaten (and I'm not the only one who thought so, just ask my team, husband and family) hehe
Recently we were invited out to celebrate a family members birthday but I thought it might be nicer to have them over for dinner and homemade birthday cake as my belly can be sensitive at times and it's nicer creating things with love and sharing them with others don't you reckon?
In general, I rarely eat gluten or wheat-based foods so this cake was no exception. I set out with the goal to make the best darn flourless chocolate cake I have ever eaten, let alone ever made and while there were a few ingredients and it was a little pricey to make, the end result and smiles on everyone's faces were worth every cent!
I think when we are creating a recipe that we've never done before, we can get kind of doubtful that it will be what we hope it will be but this cake actually blew my mind and exceeded my expectations beyond!
This gluten-free chocolate cake is absolutely decadent and delicious but it's also pretty healthy (even healthy if you don't add real chocolate but where's the fun in that?). If you prefer this to be completely healthy and free from all sugar then please feel free to drop the chocolate and maple syrup out of my recipe.
A passion of mine is cooking and sharing recipes with others but it's even more valuable when they contain ingredients (like Perfect Hydrolyzed collagen) that boost the food's potential benefits. It's also fun educating others on the versatility of a product like this one because not many people know that Hydrolyzed collagen can be heated up to 300c without destroying its goodness... Winning!
Now... to the recipe because I don't want to keep you from re-creating this drool-worthy chocolate amazement.
But first... Let me tantalise you with a picture of my cake to get you in the mood (for cake that is ;)
If this doesn't get you going straight to the supermarket to stock up on ingredients I don't know what will? :)
Ingredients for the Cake
- 1 cup almond meal
- 1 cup hazelnut meal
- 200 g unsalted butter*
- 4 eggs*
- 1 cup raw cacao
- 1 cup Lakanto Monk fruit sweetener (I got from Woolies)
- 1 heaped tsp aluminium-free baking powder (health food store)
- 2 large beetroots*
- 1 block dark chocolate (I used Cadbury Old Gold)
- 4 Scoops Perfect Hydrolyzed Collagen powder
- Pinch of Himalayan or sea salt
NOTE: you can, of course, use sugar instead of Lakanto/Mok fruit sweetener and if you're being ultra health-conscious of sugar, omit the dark chocolate altogether and maple syrup too!
*Try to use organic ingredients where possible.
Ingredients for the Fudge Frosting
- 2 ripe avocados
- t heaped tbsp raw cacao
- 2 tbsp real maple syrup
- 1 block dark chocolate (I said it was decadent)
- 1 scoop Perfect Hydrolyzed Collagen
- 6-8 drops wild orange essential oil (I used doTERRA)
- Preheat your oven to 160c
- In a large bowl add your almond and hazelnut meal as well as the collagen, baking powder, cacao, salt and Lakanto.
- Peel and grate your beetroot and set this to the side for now...
- Chop up your 1st block of chocolate and in a double-boiler, add in the chopped chocolate and chopped butter and using a spatula, continually stir the chocolate until completely melted, set aside.
- In a separate bowl, add the eggs and beat lightly then add in the melted chocolate and grated beetroot
- Using a stick blender, blend the grated beetroot through the cake mix but don't stress if you don't have a stick blender you can always add the grated beetroot later.
- Pour in the wet ingredients into the dry ingredients and mix well with a hand blender or just some good old elbow grease with a wooden spoon!
- Grease and line a baking tin with baking paper.
- Pour in the cake mix and pop into the oven for 45-60 mins.
- I left mine in there for 45 minutes and the timer and heat went off on its own, so the cake sat in the warm oven for a further 15 minutes.
- To test it, I poked a metal skewer into the cake and it came out clean which meant it was ready.
- Pop the cake onto a cooling rack and get onto the frosting...
- Repeat the chocolate-melting step by adding the second block of choc (chopped) to the double-boiler and melt completely.
- In a blender or processor add in the flesh of the avo's, 2 tbsp maple syrup, 2 tbsp raw cacao, 1 scoop Perfect Collagen, essential oil and blend until smooth and creamy...
- Pour this mixture into the bowl of melted chocolate and mix well.
- When the cake feels cool enough pour over this drool-worthy choc fudge fristing and using a spatula, even the frosting out.
Note: this cake is amazing slightly warm on its own and keeps in the fridge for a couple of days (if it lasts that long). I'm not sure how it would go if it were to be frozen and then defrosted? I don't think it would be as nice. Best devoured when fresh!