I first wrote this post a week ago, which is why I’m still writing about the end of April.
It’s hard to believe it’s the end of April. The first four months of this year flew by, and here we are, about to jump into late spring and early summer. The days are getting warmer and sunnier and I’m pinching myself because it’s almost too good to be true. Patio weather? In Canada? At the end of April? Let’s not jinx it.
This week, I had a bit of a meltdown. My to-do list seemed never ending, and things that, realistically, don’t mean much became overblown in my head. I was holding myself to standards too high, taking on too much, and not knowing when to take a step back. I was beginning to crack under the pressure of not having enough time for myself: I wasn’t spending enough time on and with the people I love, and I wasn’t taking the time to do things I enjoy, such as leisurely cooking (which is not the same thing as recipe testing something five times and not having it work) and reading. It also didn’t help that I’d been suffering from writer’s block for a long, long time.
So, I took a deep breath and did some reflecting. I realized that most of this blogging block—with both the writing and the recipe development—came from: firstly, having standards that were just too high; and secondly, from the fact that I was scared to share my more vulnerable side, a side that is normally reserved for a select few in my life. People get a glimpse into your life when they read your blog, and because I don’t usually share my weaker moments, people tend to think I have it together all the time. Even I like to think that I have it together most of the time.
And the truth is, I don’t.
Nor do I have to.
Phew. What a relief.
With that said, I don’t have an original recipe to share with you today. Today’s recipe for the best ever gluten-free and flourless chocolate cake actually comes from another blog, Yammie’s Glutenfreedom. Yammie also happens to be the creative genius behind her other primary blog, Yammie’s Noshery. All her recipes are beautifully photographed and will just make you drool, and you can visit her site by clicking here. I first shared her cake recipe two years ago when I first started this blog. I’ve made it for loved ones several times since then, and it has never failed to please. I made this cake for my boyfriend’s birthday last week, because it was the only thing he wanted. Who was I to turn down his one and only birthday wish? The recipe is simple, straightforward, and with some slight adaptations, a bit healthier than your average chocolate cake.
NOTES: I unfortunately wasn’t able to come up with a vegan version, but I promise it’s in the works. Stay posted, because I’d love to have a recipe for melt-in-your-mouth chocolate cake for all the vegan folks out there!
MELT-IN-YOUR-MOUTH FLOURLESS CHOCOLATE CAKE
- 6 eggs
- 1 1/2 cups 70% to 85% dark chocolate, chopped
- 1 cup coconut oil
- 3/4 cup coconut sugar
- 3/4 cup cocoa powder
- 1/4 cup good coffee at room temperature
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon sea salt
For the ganache:
- 2 cups 70% dark chocolate
- 3/4 cup full fat coconut milk
- raw cacao nibs + frozen raspberries, to garnish – you can also use fresh fruit, shredded coconut, nuts, or whatever ingredient of your choice to garnish
1. Preheat the oven to 175ºC/350ºF.
2. In a small saucepan, melt the coconut oil on low heat. Whisk the dark chocolate in, and allow the coconut oil and chocolate to cool.
3. Whisk the eggs, coconut sugar, and vanilla extract. Add the cocoa powder and salt. Pour the coffee into the batter, followed by the coconut oil and chocolate mixture.
4. Grease a six or eight inch cake mould (I used a silicon cake pan) and pour the batter in. Bake for 25-30 minutes, until a cake tester comes out clean.
5. While the cake is baking, prepare the ganache by heating up the coconut milk over low heat. Whisk the chocolate in, and stir until fully incorporated.
6. Remove the cake from the oven and allow it to cool completely. When cooled, flip the silicon case upside down. The cake should slide out easily.
7. Frost the cake with the ganache and garnish with frozen raspberries and cacao nibs. You can also use fresh berries if you’d prefer.
Wishing you much love and happy kitchen adventures,