Flourless Chocolate Cake - GF / DF - Kelly's Clean Kitchen

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

STEP 1.

Step 2

Preheat the oven to 350*F.

Step 3

STEP 2.

Step 4

Boil a few inches of water in a pot. In a metal bowl, add chocolate chips and hold the bowl over the boiling water, stir the chocolate with a spatula as it melts. Stir until it is completely melted and then turn off the heat. Whisk in the coconut oil or butter, then whisk in the cocoa powder then the sugar.

Step 5

STEP 3.

Step 6

Remove the bowl from the pot and place on the counter. Whisk in the eggs, one at a time. The mixture may look grainy and separated, but keep whisking in all the eggs. If it still looks grainy and not smooth, add 2-4 tbsp of water while whisking until it is smooth again.

Step 7

STEP 4.

Step 8

Once it is smooth, add to a 8 inch springform pan that has been lined with parchment paper and sprayed with oil. Bake in the oven for 40-50 minutes. Test for doneness by piercing with a fork along the edge, and in the middle. The edge should come out clean while the middle should have some crumbles stuck to it. Cool on a cooling rack for 20-30 minutes.

Step 9

STEP 5.

Step 10

Slice and top with powdered sugar or cocoa powder. Serve or refrigerate for up to 5 days. This cake also freezes amazingly well too!

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