Flourless Chocolate Cake


Makes one 10 inch cake

8 oz. bittersweet chocolate, chopped
8 tbsp Ancient Organics Ghee
1 ½ cups raw sugar
6 large eggs
1 cup unsweetened cocoa powder, plus a bit more for dusting

10″ springform pan

Preheat oven to 350ºF degrees and position the rack to the middle of the oven.
Melt chocolate with ghee in a medium metal bowl set over a saucepan of barely simmering water.
Stir consistently until smooth.
Remove bowl from heat and whisk in sugar.
Add eggs one at a time, whisking well after each one.
Sift cocoa powder over chocolate and whisk until just combined.
Pour batter into pan.
Bake until top has formed a thin crust and a wooden pick or skewer inserted into the center comes out with a few moist crumbs sticking, 30-45 minutes.
Cool cake in pan on rack for about 10 minutes, then remove sides of pan.
Invert cake onto a plate and then immediately re-invert onto rack to cool completely.
Dust cake with extra cocoa powder before serving.
Serve with fresh whipped cream and berries.

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I forage for wild mushrooms and sautéing them in Ancient Organics Ghee gives them a whole new depth and complexity of flavor!

— Phil Brown
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