Here is a Valentine for all of the bakers who have been patiently awaiting this recipe:
the beaters enrobed in a large blob of rich chocolate frosting
red and pink and white sprinkles. I love this style of sprinkles.
Flourless Chocolate Cake
* 1/2 c. extra virgin coconut oil (good unsalted butter if you don't have the oil)
* 1/4 strong brewed coffee
* 4 oz. finely chopped unsweetened chocolate
* 3/4 c. honey
* 1/2 t. fine sea salt
* 1 Tbsp. pure vanilla extract
* 3/4 c. dutched cocoa powder
* 3 large eggs
Combine the oil or butter, coffee, salt and honey in a heavy saucepan.
Bring to a simmer. Off the heat, add the chocolate, stir until melted.
Add the vanilla and cocoa powder. Stir till smooth. Add the eggs, one at a time.
Pour into a buttered and parchement lined 8-inch round cake pan (a square pan works well too).
Bake at 375, for approx. 25 minutes, or until the cake forms a thin crust on the top.
To make the icing, I just duplicated the cake recipe, omitting the eggs.
It also makes heavenly hot fudge sauce: just omit the eggs and 1/4 c. of the cocoa powder.
I've been featured in another treasury! Yay! I love the items that they compiled.
I placed a link in my shop announcements.
The treasury was also blogged here: