A week of Valentines: Day Three

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.

The cake.

the recipe:

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.

Other stuff:
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:
thanks!! :)


  1. Once again some beautiful photos.....and cake. :)

  2. thank you :):)
    The photo's have and will continue to outlast the cake. I think that it was eaten within 1 day.

  3. oh my goodness....my mouth is watering :)

  4. This cake is a hit of divine chocolatey-ness. :D
    It always vanishes at an alarming rate.
    It has the density of a brownie, but has some fudge characteristics due to the fact that I used cocoa powder instead of flour.
    The best part--it's such a quick dessert to make.
    have fun. ;)