Silky Smooth Chocolate Fudge Cake

by lisa | 6 July 2013 09:16

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I don’t even know if you can really call this a cake. It is so dense and silky that it’s a lot more like the inside of a chocolate truffle than a cake. But, I did make it in a cake pan, I did bake it and we did eat it to celebrate my good friend Susan’s birthday. Sounds like cake to me.

I cannot take credit for the creation of this recipe. I made it once a few years ago (before I was blogging) and I scribbled the recipe down on a scrap of paper. I have no idea where I got it from originally. It’s pretty much a flourless chocolate cake with a paleo twist. I don’t even remember if I gave it that twist or if I found it like that.

This cake really is something special and non-paleo eaters will also love it and never know. It might even make them into paleo converts once you tell them it’s paleo. Cut the pieces sliver thin because it’s super rich (and, yes, that means you can go back for a second piece).

Ingredients

• 500 grams (18 ounces) of dark chocolate (I used 70%)
• 1 cup of coconut oil
• 1/2 cup of maple syrup (could also use honey)
• 1/4 teaspoon salt
• 6 eggs

What to do

1. Break the chocolate into pieces. Melt the chocolate and coconut oil together over low-medium heat. I was too lazy to use a double boiler method, but I heated it slowly so that I wouldn’t burn the chocolate and cause it to separate.
   

   I used Lindt (of course I did…I’m in Switzerland!)

2. Remove from heat once all of the chocolate has melted.
3. Stir in the maple syrup and salt.
4. Beat eggs in one at a time. I used an electric mixer and added the eggs right into the pan that I melted the chocolate in.
5. Grease a 9″ spring form pan and dust with cocoa powder.
   

   My pan is greased and dusted

6. Pour batter in and line the outside of the pan with foil.
7. Place the pan in a water bath that goes half way up the side of the pan.
   

   Sitting in a water bath and headed for the oven

8. Bake in a pre-heated 275 F (135 C) oven for 50 minutes.
9. It will still look a bit shiny and wet in the middle when it comes out of the oven.
10. Cool at room temperature for one hour and then put it in the fridge for a few more hours before releasing it from the spring form pan.
11. Garnish or decorate however you like. It would be delicious with some coconut whipped cream. I dusted mine with dark cocoa powder and decorated it with fresh raspberries. You could top it with crushed nuts and a drizzle of caramel sauce…oh my.
    

    Garnish however you like

    This last picture is not so great…it’s taken on my phone camera at the gym where we celebrated Susan’s birthday. I wanted you to get an idea of the texture though. See? Like fudge!

    

    Silky smooth and fudgy

Source URL: https://swisspaleo.ch/silky-smooth-chocolate-fudge-cake/

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