This was an extra special cake to make. It was for a new mama-friend who is the absolute sweetest and we wanted to make her “first birthday” back in over 15 years really special. For someone who really loves chocolate, this cake is a no-brainer. It’s also so ridiculously easy to make and has very minimal ingredients. So it’s a huge win/win. Plus, it’s definitely on the healthier side of cakes you can make. Gotta love that! It just so happens that this cake is naturally gluten free, dairy free and technically, paleo. I suggest using dark chocolate chunks/chips or high quality baking cocoa since this is the main focus of the cake ;). You need to ask Ella next time you see her if she enjoyed this cake :).
Flourless Chocolate Espresso Cake w/ Dark Chocolate Dipped Pears + Fall Florals
The best cake in all of dessert history. So indulgent, yet very simple. It's my go-to cake for anyone who love chocolate as much as I do :).
- October 30, 2021
- 12 servings + more
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Ingredients
- CAKE
- 4 oz dark chocolate chips
- 1/2 cup coconut oil
- 3/4 cup maple syrup (can use pure maple syrup or Lakanto maple for a lighter sub)
- 3 eggs
- 1/4 cup cocoa powder
- 1/2 tsp vanilla extract
- 1 tsp Instant espresso
- 1/4 tsp sea salt
- 3 tbsp powdered sugar (we used Lakanto powdered sugar)
- Maldon sea salt flakes
- PEARS
- 1 tbsp coconut oil
- 1/3 cup chocolate chips
- 2 large pears, sliced and seeds removed (if possible)
Directions
- Step 1
- CAKE
- Step 2
- - Preheat oven to 375 degrees.
- Step 3
- - Grease your pan (I used a 9″ springform pan). Otherwise make sure to line with parchment paper, otherwise it seriously will not come out easily.
- Step 4
- - In a small saucepan over low heat, melt the chocolate chips and coconut oil until full smooth.
- Step 5
- - In a medium bowl, whisk the eggs until they are very light in color and no clumps are visible.
- Step 6
- - Once the chocolate is melted, remove from heat and slowly whisk in the eggs, vanilla, instant espresso and sea salt. Then add in sifted cocoa powder (to ensure no clumps), then fold the batter together.
- Step 7
- - After that, transfer batter to your greased pan and *lightly* drop/tap on the counter a couple of times to make sure there’s no air bubbles in the batter and that it’s evenly distributed.
- Step 8
- - Then, add to the oven and bake for about 25-30 minutes until the middle is set. Depending on your oven, you might need 5-8 more minutes. You definitely do not want to over bake this cake. It’s better a little soft than hard.
- Step 9
- - Once cooked, remove from the oven and let cool for about 10 minutes before removing from the springform.
- Step 10
- - Next, transfer to cake stand/plate and top with powdered sugar.
- Step 11
- PEARS
- Step 12
- - Wash and slice pears length wise.
- Step 13
- - Remove seeds if possible.
- Step 14
- - In a s small saucepan with about 2 cups of water, add your pears and let them steam for about 2 minutes per side.
- Step 15
- - Poke with a fork to ensure they are rather soft and tender.
- Step 16
- - Then remove from water bath and pat dry with paper towel.
- Step 17
- - I added my pears to the freezer for about 10 minutes.
- Step 18
- - Then in the same small saucepan, pour out the water and add chocolate chips and coconut oil.
- Step 19
- - Melt the two until fully smooth.
- Step 20
- - Then take your pears from freezer and drip in the melted chocolate.
- Step 21
- - After both sides are fully covered in chocolate, place on parchment paper and set in the fridge.
- Step 22
- - It should only take about maybe 30 minutes for the pears to set and the chocolate to harden on them.
- Step 23
- CAKE + PEARS
- Step 24
- - Going back to the cake, add a sprinkle of sea salt flakes and then arrange your chocolate pears. Then decorate however you’d like with florals, edible flowers, etc.
- Step 25
- - This cake would be amazing with a dollop of whipped cream topping (not too sweet though because the cake is super rich) and some berries!
- Step 26
- - Hope you enjoy and make this cake, there are a few holidays coming up
- Step 27
- ).
