Spring is here my friends. Ahh, yes. It is my second favorite time of the year. Not only because Spring=April= My Birthday Month. Yeah, now that I’m getting older, not so much stoked on the birthday part. BUT, I love seeing the flowers bloom, the days longer and the PERFECT 75 degree weather.
Spring also means that its time to start thinking about your garden starters (ha-ha get it – start your starters!). I’m excited to have all of mine ready to go for summer. And, I’m already seeing the crops changing at the farmer’s market! Can you believe it?! Fresh berries in April?! I’ll take it!
Now, being the chocoholic that I am, a flourless chocolate cake is by far my one and only favorite cake. Nothing else compares. Unless you’re talking about cookies.. then in that case I’ll take a bakers dozen of french macaroons – please and thank you.
I don’t want to toot my own horn or anything – TOOT! TOOT! – but this flourless chocolate cake is so rich, but SO light and airy. You will be surprised when you are able to eat the entire cake, in one sitting of course, and not feel an ounce of fullness! Seriously. It is THAT light.
What better way to eat flourless chocolate cake than to top it with say… fresh berries? Oh, and you can’t forget the whipped cream and balsamic drizzle. Balsamic drizzle? Like what you put on your salads? YES. That’s exactly the same drizzle (I love writing and saying that word) I’m talkin’ about. The drizzle is a perfect addition between the bitterness of the chocolate and sweetness of the berries. And the whipped cream…. its purpose is just be deliciously amazing.
Now, I know you paleo-police people have all your red flags ready. Whipped cream.. dairy? Not paleo. And yeah, okay. You’re right… to some extent. As you know, I believe in living a CLEAN lifestyle. Clean means removing weird hormones, preservatives and whatever else those weird ingredients are. So, if clean dairy (organic, locally sourced, safe ingredients) settles well with your body, then good for you! #donthate
Plus, my whipped cream recipe does not use any traditional whipped cream ingredients such as whipping cream or granulated sugar. Check it out. Try it. I think you’ll thank me later
- 6 tablespoons unsalted butter or ghee, plus more for pan (I use Kerrygold pure Irish Butter)
- 8 ounces bittersweet or semisweet chocolate, finely chopped ( I use Enjoy Life dark chocolate)
- 6 large eggs, separated
- 1/2 cup honey
- Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan and lay a piece of parchment paper inside and close the springform pan with the parchment paper sticking out. Trim the paper to the shape of the springform pan. Set aside.
- Place butter and chocolate in a double boiler, stir until completely melted. Let cool slightly. Whisk in egg yolks.
- In a large bowl, beat egg whites until soft peaks form. Gradually drizzle honey in a slow stream, and continue beating until glossy stiff peaks form. * Be careful to add too much honey too quickly or you will ruin the fluffy eggs. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
- Pour batter into the springform pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature with berries, whipped cream and balsamic drizzle. **Refer to my whipped cream, berry and balsamic recipes.
- 8 oz mascarpone cheese
- 8 oz creamed coconut milk separated from coconut water** refer to notes
- 1/4 - 1/2 cup honey (depending on sweetness of whipped cream)
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Put cream into the bowl of standing mixer.
- Add package of mascarpone, salt and vanilla.
- Turn mixer on and mix on medium. While mixer is on, slowly drizzle in honey.
- Place in the refrigerator for at least two 2 hours before serving. When you want to serve it, let thaw for 10-15 before serving.
- You must use canned, full fat coconut milk. I like Thai Kitchen Coconut Milk or Native Forest Organic. I would put two cans of coconut milk into the refrigerator in case one doesn't separate.
- To separate: place canned coconut milk into refrigerator and set over night. Then open can and gently scoop out the cream that separate to the top.
- 1/3 cup balsamic vinegar
- 1 teaspoon lemon juice
- 4 tablespoons honey
- pinch of salt
- Combine vinegar, honey, and lemon juice in heavy small saucepan. Stir over medium heat until all ingredients are combined, about 2-4 minutes. Then simmer mixture until it sticks to a spoon, about 8 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead, just cover and set aside. It doesn't need to be refrigerated)
- ** If drizzle becomes too thick once it cools, just slowly reheat it on the stove right before you want to serve it.