Flourless Chocolate Cake Recipe
TCHO 68% chocolate, vegan vanilla ice cream, caramel, almonds, cacao nibs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Serving Ingredients
Method
Cake Preparation
- 1
Melt the Chocolate
Preheat your oven to 350°F (175°C). In a microwave-safe bowl, combine the TCHO 68% chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- 2
Mix Wet Ingredients
Stir in the maple syrup and vanilla extract into the melted chocolate mixture until well combined.
- 3
Combine Dry Ingredients
In a separate bowl, whisk together the cocoa powder, baking powder, and salt.
- 4
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped almonds.
- 5
Bake the Cake
Pour the batter into a greased 9-inch (23 cm) round cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serving Suggestions
- 7
Serve the Cake
Slice the cooled cake and serve each slice with a scoop of vegan vanilla ice cream on the side.
- 8
Garnish
Drizzle caramel sauce over the cake and ice cream, then sprinkle with cacao nibs for added texture and flavor.
