Flourless, Grain-Free, Sugar-Free, Paleo Chocolate Cake Bliss... this is a magnesium, anandamide and protein packed behemoth, it is a celebration on a plate! Dress this with Coconut Whipped Cream, fresh berries and a drizzle of our melted JingSlinger Chocolate Sauce for a 5 star restaurant experience without a sugar crash. The stress reducing magnesium and mood elevating anandamide are nutritional ninjas that will help centered and somewhat euphoric... hence “CakePhoria!”
Gather Up
16 oz (454g) Lily's Sugar-Free Dark Chocolate Baking Chips
(or Lily’s Bars, chopped)
10 Large Eggs, separate the yolks from the white
(no yolks at all in the whites!)
¾ - 1 cup of Xylitol Powder (or more to taste)
8 TB (112g) Unsalted Butter
1 tsp Vanilla Extract
½ tsp Vanilla Stevia
1 tsp Chocolate Stevia
⅛ tsp Cream of Tarter
Fresh Raspberries (optional garnish)
Jing It Up (options)
2 tsp Restore the Jing
1 tsp Pearl Powder
1 tsp Maca Powder
1 tsp Chaga Powder
Sling It Up
Preheat the oven to 350°F/177°C.
Butter an 8, 9, or 10-inch (20, 23, or 25cm) spring form pan or several 3 or 4-inch (8 or 10cm) cake pans for individual servings and place an unbleached circle of parchment in the bottom. (We always wrap the outside bottom of the spring form pan with tin foil so no water seeps into the cake pan while baking.) Add 2 inches of hot water into a larger oven safe pan so your cake bakes in a water bath.
Put the chocolate chips/ chopped bars and butter into the top of a double boiler (or in a heatproof metal bowl) and heat over (but not touching) about 1 inch of simmering water until melted.
Meanwhile, whisk the egg yolks with the xylitol powder in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture, once the chocolate has fully melted, to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture, stirring in the herbs, vanilla extract and vanilla stevia & chocolate stevia. Set aside.
Beat the egg whites and cream of tarter in a mixing bowl until stiff peaks form (a stand mixer works best, but an electric hand mixer works too). Now fold the chocolate mixture into the egg white mixture a quarter at a time, with a large spoon or spatula until it becomes a well-incorporated chocolate batter. Pour into the prepared pan and bake for about 35-45 minutes, until a toothpick inserted into the cake comes out mostly clean with some moist crumbs. Let it cool for about 30 minutes at room temperature and then chill in fridge for an additional 20-30 minutes to set. Then you can remove the sides of pan. For the small pans, run a knife or thin bladed spatula around the inside edge to release the cake.
Serve cake at room temperature with berries and topped with Coconut Whipped Cream.
