This recipe even has healthy Chocolate Glaze, yum!

Leave it to Jill Coleman, at www.jillfit.com to come up with this awesome recipe. I have made this recipe for about 3 years now. Every holiday season, or any other time I go to a party, it is a great dessert to make, everyone always love’s it. They don’t even know its flourless, I just bring it and say, here is a chocolate cake I made. I like it with 85% dark chocolate, but my grandkids who are not used to dark chocolate like me to make it with about 63% dark chocolate, I can sometimes sneak in half of 75% dark chocolate. I will gradually get them used to that. The cocoa in it has numerous health benefits such as fiber, magnesium, and antioxidants. I love cocoa and dark chocolate, also helps those feel good hormones.

Ingredients:

  • 12 ounces of bittersweet chocolate, roughly broken up
  • 2 sticks, plus 3 Tablespoons of butter, sliced into chunks
  • 3/4 cup of erythritol (natural sugar alcohol sweetener, Jill likes Z-sweet)
  • 6 eggs
  • 1 cup unsweetened cocoa powder
  • 1 Tablespoon unsweetened coconut milk or almond milk (optional)
  • 1 Tablespoon coconut syrup (or Maltitol syrup or honey) I used the coconut syrup
  • 1/4 Teaspoon vanilla extract

Directions:

Preheat oven to 375’ degrees F

  • Jill and I used, a bundt cake pan, spray the whole inside of the pan with non-stick spray like Pam
  • Place 8 ounces of the chocolate, and 2 sticks of butter in a medium saucepan over medium-low heat.
  • Melt the chocolate/butter mixture, stirring often, until blended
  • Remove from the heat and transfer to a large bowl
  • Add the erythritol and mix well
  • Add the eggs one at a time, whisking well after each one
  • Slowly stir in the cocoa powder until blended
  • Pour the batter into the prepared pan, and bake for about 40 minutes OR until the cake has risen and top has formed a thin crust.
  • Let cool for at least 10-15 minutes before inverting onto platter. Better to do this slowly and carefully so it doesn’t break!

Make the chocolate glaze :

  • Melt the remaining 4 ounces of chocolate and 3 Tbs of butter in a small saucepan over medium low heat, stirring until well blended.
  • Remove from heat, then stir in the coconut milk or (almond milk), coconut syrup and vanilla
  • Set aside to cool slightly…haha! be careful not to eat all the glaze

Only after the cake has completely cooled, pour the glaze over the top of the cake, letting it fall down the on the insides and the outsides of the bundt cake, you can use the back of a spoon, to do this if you need to.

chill the uncovered cake for about 60 minutes before serving to set the glaze

Enjoy!