I've seen many flourless chocolate cake recipes. This one typifies the most basic recipe that you'll find online - lots of chocolate, lots of butter, and lots of eggs. Given that butter and eggs are an important part of the GAPS diet, this recipe is a GAPS dessert dream. Using honey instead of sugar, using unsweetened chocolate (which contains no sugar or milk), and using raw cocoa powder, keeps this recipe GAPS-OK. (Speaking of no sugar... did you know that 95% of sugar beets are GMOs? I tend to think of corn and soy as being the big GMO crops. But according to Green America, "Monsanto’s GM sugar beets make up 95 percent of the US crop, having been planted year after year despite a US District Court injunction against planting...." Ouch.)
This cake is very rich and goes well with a raspberry honey sauce and/or whipped cream. (Don't bother with adding sweetener to the cream. It's tasty all by itself.) I found this recipe on Detoxinista. She uses a springform pan and finds that the recipe makes an 8 inch cake. I wouldn't know. I knew from the first that her version of the recipe wouldn't last 5 minutes in our house. So I doubled it. It's the doubled recipe that I've posted below. I used it to make a 9 inch cake the first time, but it was still a big gooey in the center. So the second time around I made 6 cupcakes plus a 9 inch cake.
Ingredients
8 oz. unsweetened baking chocolate
6 whole eggs
1 cup butter or coconut oil
1/2 cup cocoa powder
1 1/2 cup honey
Directions
Preheat the oven to 375F, and grease an 8″ spring-form pan generously with coconut oil or butter. Melt the baking chocolate and butter together, stirring frequently so it doesn't scorch. Combine the melted chocolate/butter with the cocoa powder, honey, and eggs. Pour the batter into the greased pan. Bake at 350F for 25 minutes or so, until the center looks firm. Allow to cool in the pan for 15 minutes so the cake sets before serving. If you want a thinner cake, either cut this recipe in half (or click on the Detoxinista link above so you don't have to do the math) or use part of this recipe to make the cake and part to make some cupcakes. This is especially handy when you're making the cake for later, but the kids are going to want to snack a bit now. So they get the cupcakes "now" and the cake stays whole till it's time to be served.
Sugar note:
Genetically modified cane sugar is still in development, so for now, cane sugar is still GMO free. The GAPS diet calls for honey as the only sweetener (Some folks include stevia.) so we're not doing cane sugar right now. But if you're looking into sugars and want something GMO free, avoid beet sugar.
This cake is very rich and goes well with a raspberry honey sauce and/or whipped cream. (Don't bother with adding sweetener to the cream. It's tasty all by itself.) I found this recipe on Detoxinista. She uses a springform pan and finds that the recipe makes an 8 inch cake. I wouldn't know. I knew from the first that her version of the recipe wouldn't last 5 minutes in our house. So I doubled it. It's the doubled recipe that I've posted below. I used it to make a 9 inch cake the first time, but it was still a big gooey in the center. So the second time around I made 6 cupcakes plus a 9 inch cake.
Ingredients
8 oz. unsweetened baking chocolate
6 whole eggs
1 cup butter or coconut oil
1/2 cup cocoa powder
1 1/2 cup honey
Directions
Preheat the oven to 375F, and grease an 8″ spring-form pan generously with coconut oil or butter. Melt the baking chocolate and butter together, stirring frequently so it doesn't scorch. Combine the melted chocolate/butter with the cocoa powder, honey, and eggs. Pour the batter into the greased pan. Bake at 350F for 25 minutes or so, until the center looks firm. Allow to cool in the pan for 15 minutes so the cake sets before serving. If you want a thinner cake, either cut this recipe in half (or click on the Detoxinista link above so you don't have to do the math) or use part of this recipe to make the cake and part to make some cupcakes. This is especially handy when you're making the cake for later, but the kids are going to want to snack a bit now. So they get the cupcakes "now" and the cake stays whole till it's time to be served.
Sugar note:
Genetically modified cane sugar is still in development, so for now, cane sugar is still GMO free. The GAPS diet calls for honey as the only sweetener (Some folks include stevia.) so we're not doing cane sugar right now. But if you're looking into sugars and want something GMO free, avoid beet sugar.
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