My husband loves dark chocolate. I made this cake recipe specifically for him since I knew that it would make him exceedingly happy. It did, by the way. This is EASY and fast and delicious. It is not for anyone who is not completely in love with dark chocolate, but for those of you who are – bingo. This is a winner.

I found this at Detoxinista.com and I have made it twice in one week per my husband’s request. So, there is the recommendation right there. I used coconut oil rather than butter, which I believe makes it even healthier. It certainly makes it good.

For a wallop of flavor and to make the cake prettier, you could top with whipped cream and raspberries. That will make one heck of a pretty dessert!

Healthier Flourless Chocolate Cake
Author: Detoxinista.com

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 16

A rich, fudge-like cake sure to satisfy any chocolate cravings.

Ingredients
• 4 oz. unsweetened baking chocolate
• 3 whole eggs
• ½ cup grass-fed butter, or coconut oil
• ¼ cup cocoa powder
• ¾ cup honey

Instructions
1. Preheat the oven to 375F, and grease an 8″ spring-form pan generously with coconut oil or butter.
2. Melt the baking chocolate and butter together, stirring until completely smooth. (You can use a double-boiler for this, but I prefer to simply throw the chocolate into an oven-safe bowl, and melt it in the oven for about 4-5 minutes.)
3. Combine the melted chocolate/butter with the cocoa powder, honey, and eggs, then whisk well until a smooth batter forms.
4. Pour the batter into the greased pan, and smooth the top with a spatula.
5. Bake at 375F for 20-25 minutes or longer depending on when the center looks firm. Allow to cool in the pan for 15 minutes, then remove the sides (this is why I like using the spring-form pan!) and allow to cool completely before serving.