"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Flourless Berry Chocolate Cake

By The Ultimate Chocolate Cookbook

Flourless Berry Chocolate-Cake
  • 14 servings
  • Prep - 10 mins
    Cooking - 30 mins
  • Total - 40 mins
Flourless Berry Chocolate-Cake

This scrumptious dessert tastes like fudge and cake combined and the addition of berries helps to cut through the richness of the dark chocolate. Need we say more?!  

Servings: 14
Preparation: 10 mins
Cooking: 30 mins

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Ingredients

  • coconut oil, butter or ghee for greasing.
  • 100 g dark (85% cacao) chocolate, chopped into even-sized pieces.
  • 1/2 cup coconut oil.
  • 1/4 cup raw cacao powder.
  • 3 eggs, whisked.
  • 1 teaspoon ground cinnamon.
  • pinch of sea salt.
  • 1/2 cup rice malt syrup.
  • 1 punnet fresh raspberries.

Directions

1. Grease a 20cm spring-form tin generously. Preheat the oven to 200°C/400°F/Gas Mark 6.

2. Melt coconut oil in the microwave. Pour oil over chocolate chunks in a separate bowl and stir until smooth and combined.

3. Add cacao, cinnamon, salt, rice malt syrup and eggs to the chocolate/oil mixture and whisk until smooth batter forms. Gently stir through raspberries, reserving a few.

4. Pour batter into greased pan and level out with the back of a spoon or spatula. Top with extra raspberries.

5. Bake for 25 minutes, until the centre looks just firm. Set aside to cool before removing from the pan. Dust with cacao, if you like.


Note

We advise eating sweet foods like this one as occasional treats only.

This scrumptious dessert tastes like fudge and cake combined and the addition of berries helps to cut through the richness of the dark chocolate. Need we say more?!

Ingredients

  • coconut oil, butter or ghee for greasing.
  • 100 g dark (85% cacao) chocolate, chopped into even-sized pieces.
  • 1/2 cup coconut oil.
  • 1/4 cup raw cacao powder.
  • 3 eggs, whisked.
  • 1 teaspoon ground cinnamon.
  • pinch of sea salt.
  • 1/2 cup rice malt syrup.
  • 1 punnet fresh raspberries.

Directions

1. Grease a 20cm spring-form tin generously. Preheat the oven to 200°C/400°F/Gas Mark 6.

2. Melt coconut oil in the microwave. Pour oil over chocolate chunks in a separate bowl and stir until smooth and combined.

3. Add cacao, cinnamon, salt, rice malt syrup and eggs to the chocolate/oil mixture and whisk until smooth batter forms. Gently stir through raspberries, reserving a few.

4. Pour batter into greased pan and level out with the back of a spoon or spatula. Top with extra raspberries.

5. Bake for 25 minutes, until the centre looks just firm. Set aside to cool before removing from the pan. Dust with cacao, if you like.
Note

We advise eating sweet foods like this one as occasional treats only.