Here’s a recipe for a Flourless Chocolate Cake that can be made as a whole cake or cupcakes, substituting the butter ingredient w/ coconut cream:
Flourless Chocolate Cake
4 oz of fine bittersweet chocolate
8 Table spoons of coconut cream
3/4 cup of sugar
3 large eggs
1/2 cup of unsweetened cocoa powder
Preheat oven to 375 degrees
Grease w/ coconut oil an 8″ pan or muffin/cupcake tins
If the chocolate is in a bar form cut into small 1 inch pieces
In a double boiler, melt the chocolate & the coconut cream stirring until smooth
Remove the mixture from the heat and boiling water and whisk in the sugar
Add the lightly beaten eggs
Sift in the cocoa powder and just mix til covered and not dry. Do not over mix
For the cake bake for 25-30 minutes……..For the cupcakes bake for 20-25 minutes.
Top it with the coconut whipped cream recipe below!