Fall is coming, and that means baking season is coming!

The holidays and baking season will be here before you know it! If you are like us, you are going to be indulging in a few of your favorite dishes of course. But when it is your turn to bring a dessert, why not bring something that is healthier and tastes amazing! This cake recipe is a hit at any party I bring it to, is Gluten Free and flour free, and can easily be made dairy, and refined sugar-less chocolate cake!

 

Cake:
12 tablespoons butter (or Ghee or Coconut oil for dairy free)
10 ounces unsweetened dark chocolate, chopped
1/2 cup unsweetened cocoa or raw cacao powder
6 tablespoons pureed raspberries, strained to remove seeds or seedless raspberry jam
1 teaspoon pure vanilla extract
5 extra large eggs at room temperature
1 cup coconut sugar (If choosing to be sugar-less, swap for your favorite natural sugar substitute like Xylitol or Erythritol)
1/4 teaspoon kosher salt

 

 

Glaze:
6 ounces unsweetened chocolate chopped
1/4 cup heavy cream (coconut cream or if dairy sensitive)
2-3 tablespoon pureed raspberries, strained to remove seeds or seedless raspberry jam
1/2 teaspoon pure vanilla extract

To serve:
1 box fresh blueberries
Whipped cream or whipped coconut cream

For the cake, preheat the oven to 350 degrees. Coat a 9-inch round springform pan with butter or coconut oil. Line the bottom of the pan with parchment paper and coat it again.

Melt the butter or ghee and chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Set aside to cool for 5 minutes. Whisk in the cocoa powder, pureed raspberries or jam, and vanilla and set aside.

In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume. Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely.

For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth. Off the heat, whisk in the pureed raspberries or jam and vanilla. Allow to cool for 10 minutes and spread over just the top of the cake.

When serving, cut the cake in wedges and serve with the whipped cream and berries.