Incredibly easy. Simple, healthy, ingredients.
Gets rave reviews every time I serve it. Makes the house smell amazing. Gorgeous.
You can’t ask for much more from a dessert.
Flourless Chocolate Dream Cake
For The Raspberry Sauce:
4 Cups of Frozen Organic Raspberries
2/3 Cup Organic Coconut Sugar
For The Cake:
4 Bars (12oz) of Theo’s Organic Fair Trade Pure 70% Dark Chocolate
7 ounces of Earth Balance Soy Free Dairy Free Butter (I used the tub – the cubes sometimes produce a different result.)
6 Organic Eggs
6 Tablespoons of Arroy-D Coconut Milk (full fat)
2 teaspoons of Pure Vanilla Extract
1 Tablespoon of Organic Coconut Sugar
For The Ice Cream:
I like to serve mine with Coconut Bliss’s Dairy Free Vanilla Island ice cream for those that cannot do dairy and with Tillamook Vanilla Bean ice cream for those that can tolerate dairy.
For the sauce add the Raspberries and 2/3 cup coconut sugar to a medium saucepan and heat on medium low. Once the raspberries are melted, turn to simmer for 45 minutes to an hour or until lightly reduced and thickened. Refrigerate for 3 hours. This can easily be made a day ahead and thickens more upon cooling.
Line the bottom of a 9 inch removable bottom tart pan with parchment and spray with non stick spray. (I spray the underside of the parchment as well.) Set the tart pan on a baking sheet and set aside.
Preheat the oven to 325 degrees.
For the cake add the dairy free butter and broken up chocolate to a medium saucepan. Heat on low to medium low being VERY mindful that it doesn’t get too hot and seize the chocolate. Stir as it begins to melt and once the mixture is smooth and incorporated, remove from heat.
In a medium bowl whisk the eggs, coconut milk, vanilla, and the 1 Tablespoon of coconut sugar until thoroughly incorporated and frothy.
Very slowly drizzle the egg mixture into the chocolate mixture whisking quickly. Don’t add the egg mixture too quickly, or the eggs will cook. You want to temper the chocolate first. When you’ve added about half of the egg mixture slowly – then you can pour in the remaining and whisk thoroughly.
Pour the chocolate mixture into the tart pan and bake for 24 minutes. There should be a little jiggle in the middle. The sides may also puff up while baking, but once it’s removed from the oven and begins to cool the cake will settle.