Hello February!💕

It’s a feel good kinda month so do what makes your heart shine with light, warmth and love. Connect, relax, buy flowers, try a new recipe. And eat the chocolate!😉😋

This flourless chocolate cake will be your go-to for the month of love and makes the perfect date-night dessert. At the heart of chocolates health benefits are antioxidants known as flavonoids with numerous benefits for cardiovascular health. It’s also long been associated with feelings of love and mood. Ok sign me up, haha!

As always, skip the sugary chocolate and opt instead for the dark chocolate which packs an antioxidant punch.

And make this cake, you’re welcome!🥰

Ingredients:

Chocolate cake

• 2 cups almond flour
• 1 tsp baking soda
• Pinch of sea salt
• ¾ cup unsweetened cacao powder
• 8 medium organic eggs
• ½ cup melted coconut oil
• 1 cup maple syrup
• 2 teaspoon vanilla extract

Chocolate Sauce

• ½ cup melted coconut oil
• ½ cup unsweetened cacao/chocolate powder
• ½ cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt

 Directions –

1. 01. 1. Preheat oven 325 ° F. Line two round 9-inch cake pans with parchment paper and set aside.
2. 02. In a large bowl mix together the almond flour, baking soda and sea salt. Sift the cacao powder and mix again.
3. 03. In a medium bowl whisk the eggs and add in the coconut oil, maple syrup, and vanilla extract.
4. 04. Transfer the egg mixture into the flour mixture. Mix slowly to combine (do not over mix).
5. 05. Divide the chocolate cake batter evenly between the 2 pans. Bake for 25-30 minutes
6. 06. Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes.
7. 07. Drizzle the chocolate sauce over one cake. Place the other cake over it and drizzle the remaining sauce over it until it’s covered.
8. 08. Top with fresh raspberry. Slice and serve right away.
9. 09. The leftover can be refrigerated for up to 5 days!