Flourless, Dairy Free Chocolate Cake with Italian Roast Coffee

Flourless, Dairy Free Chocolate Cake with Italian Roast Coffee

Gluten Free

Dairy Free

Serves 4-6

Keeps up to 2 weeks in the fridge (but I dare you to resist it that long!)

“All you need is love. But a little chocolate now and then doesn't hurt.” ― Charles M. Schulz

This cake is so rich, so decadent, so delicious, that it might just supersede love! Not really, but, it is amazingly delicious. So, while the recipe makes what you might think is a small cake compared to a traditional chocolate cake, a small piece goes a really long way.

It's also quite a regal dessert, and makes a wonderful addition to a dinner party or a special occasion.

WHAT YOU'LL NEED

For the cake

4 oz of bittersweet dark chocolate chips

1/2 cup of coconut oil

3/4 cup coconut sugar

3 eggs

1/2 tsp vanilla

1/2 cup un sweetened cocoa powder

1 level Tbsp of Italian roast coffee, finely ground

For the icing

3/4 cup of chocolate chips

1/3 cup of coconut milk

Preparation

For the cake

* Preheat oven to 375°.

* Use a small, round baking pan (mine is just at 7 inches in diameter). Cut out a piece of parchment paper to line just the bottom of the pan. Cover paper and sides of pan with thin layer of coconut oil.

* Fill a small pot with about an inch and a half high of water.

* Place a heat resistant, oven safe bowl or pan over the top of the pot. Make sure it will sit securely there.

* Add the dark chocolate chips and the coconut oil to the bowl/pan and turn on high.

* Bring water to boil and chips and coconut oil will begin to melt. Heat only until the mixture is smooth and there are no lumps.

* Turn heat off and remove pan from top of pot.

* Add the Italian roast coffee and stir.

* Add coconut sugar and vanilla and whisk or hand mix, Add eggs one and a time and whisk or hand mix. Finally sift the cocoa powder into the mixture and mix just until smooth.

* Pour mixture into the greased baking pan.

* Bake for 25-35 minutes, or until the top of the cake is crisp to the touch. Watch carefully, as the cake can burn easily.

* Remove and allow to cool for 30 minutes.

* Lightly dust with cocoa powder.

For the icing

* Place chips and coconut milk into a small microwave safe bowl.

* Heat for 30 second on high, just until you start to see the mixture bubble.

* Remove BEFORE the mixture is completely melted. You will still see the chips.

* Stir well until mixture is smooth. You may have to add a little water or a few more chips until the mixture is the texture and thickness you desire.

* Pour immediately over the cake.

Serve and enjoy!