Flourless Chocolate Cake

By bjlazyl

Ingredients

• Olive oil spray
• 6 oz semisweet chocolate (chips or bar)
• 1/4 cup maple syrup
• 1/2 cup granulated sugar
• 3 large eggs
• 1/2 cup unsweetened cocoa powder (non-alkalized)
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• Fresh berries for garnish

Details

Servings 8
Cooking time 25mins
Adapted from tastebook.com

Preparation

Step 1

directions

1

Preheat the oven to 350°F.

2

Lightly spray a 7-inch tart pan with a removable bottom, or a 7- or 8-inch springform pan with olive oil spray. Line the bottom of the pan with parchment paper and spray the paper.

3

Melt the chocolate in a small saucepan over low heat together with the maple syrup. Once melted, add the sugar and stir until dissolved, about 2 minutes.

4

Take the saucepan off the heat and whisk in the eggs one at a time.

5

Sift the cocoa powder with a sieve and whisk into the egg and chocolate mixture. Make sure there are no lumps. Add the vanilla and the salt and mix well.

6

Pour the batter into the prepared pan and bake for 25 minutes or until firm to the touch.

7

Transfer the cake pan to a cooling rack to rest for at least 5 minutes before slicing.

8

Cut the cake into 8 slices, garnish with fresh berries, and serve warm or at room temperature.

Exclusive from ZERO BELLY COOKBOOK: 150+ DELICIOUS RECIPES TO FLATTEN YOUR BELLY, TURN OFF YOUR FAT GENES, AND HELP KEEP YOU LEAN FOR LIFE. Copyright © 2015 by David Zinczenko. Published by Ballantine Books, an imprint of Penguin Random House LLC. Photograph copyright © 2015 by Jason Varney.

Source:David Zinczenko