Pregnancy Friendly Dark Chocolate Flourless Cake
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Learn more →Ingredients
10 servings
- 8 oz dark chocolate (70% cacao or higher), roughly chopped
- ½ cup unsalted butter, cut into pieces
- ¾ cup coconut sugar
- ¼ tsp fine sea salt
- 4 large eggs, at room temperature
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tsp pure vanilla extract
- ¼ cup unsweetened cocoa powder
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 21 mg per serving.
For serving
- 1 tbsp powdered sugar, for dusting (optional)
- fresh berries, for serving (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Grease a 9-inch round cake pan, line the bottom with a round of parchment paper, and grease the parchment.
- 2
Combine the chopped dark chocolate and butter in a large heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until both are fully melted and the mixture is smooth, about 5 minutes. Remove from heat.
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