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                                                                     1/2 tsp sea salt (maldon or your preferred brand) 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. Add salt and briefly stir in. 
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, about 30 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 have absolutely fallen in love with your delicious GHEE. I don’t know if it has been life altering yet but I am hooked!

— Leslie Barclay
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