Flour-less Chocolate Cake with Coconut Whipped Cream and Blackberries

A few weeks ago, my husband and I went to a restaurant and ordered a flour-less chocolate cake for dessert. It was amazing. He is a chocolate lover, so I decided to try and recreate this dessert at home for Father's Day. After researching typical flour-less chocolate cakes, I understood that the fluffiness comes from the whipped egg whites more than anything else. I felt that taking the liberty to mess around with the type of sweeteners, chocolate, butter, etc. would still give the same creamy, rich taste I was looking for. I was right. This cake was a hit. Kyle asked if this cake can happen for every special occasion. I don't see why not. I love the way the blackberries cut the sweetness of the chocolate. I recommend using them. If you're not a blackberry fan, then perhaps add in your favorite berry instead.

Flour-less Chocolate Cake with Coconut Whipped Cream and Blackberries
(Cuts into 8 large or 16 small slices)

9-inch spring-form round pan
1 tablespoon coconut oil or grass-fed butter for greasing pan
Arrowroot powder, for dusting pan
12 tablespoons grass-fed, unsalted butter
12 ounces 70% or higher dark chocolate

8 large eggs, separated

2/3 cup coconut/palm sugar

1/4 teaspoon salt
1/4 teaspoon cream of tartar

3 teaspoons vanilla extract

1 can coconut milk, chilled overnight in fridge

2 tsp cocoa powder

2 tsp honey
1/2 cup blackberries

Preheat oven to 325°F.
Grease spring-form pan with the coconut oil or grass-fed butter.

Dust pan with the arrowroot powder.
Cut a piece of parchment to fit inside the bottom of the pan.

Place the paper in the bottom of the pan.

In a double-boiler on medium heat, melt the butter and chocolate together until smooth.
Set aside to cool slightly.
In a mixing bowl, beat the egg whites until they become frothy (about 30 seconds).
Continue beating while SLOWLY adding the coconut/palm sugar, salt, and cream of tartar.
Beat until stiff peaks form.
In a large bowl, whisk the egg yolks and vanilla into the melted chocolate mixture.
Gently fold the egg whites into the chocolate mixture a little at a time.
Pour into the prepared pan.
Wrap the bottom of the pan with foil and place the pan in a deep pan with about 1 inch of water in it. I find it's easier to pour water in after the pan is on the oven rack.
Bake the cake for about 1 hour or until the center comes out clean.
Remove cake from oven and allow to cool.
Run a knife around the edge of the pan.

Invert the cake onto a flat plate or other surface so you can take off the bottom of cake pan and the parchment.

Flip the cake back over onto the plate.
For best results, place cake in fridge at least 8-10 hours. It can be eaten right after cooled if needed, but it sets up better if refrigerated for a while.

30 minutes before serving, place cake on serving plate. 

**Optional-place chocolate sauce on bottom of plate.

Open can of coconut milk.

Scoop out 1/2 of the creamy portion (discard the watery part)

Place this half into a mixing bowl 

Begin mixing for 1 minute

Add in 1 tsp honey while it continues mixing

Mix 3 minutes more until it's very creamy and looks like the consistency of traditional whipped cream

Place this cream into a plastic bag

Add other half of creamy coconut milk into mixer

Begin mixing for 1 minute

Add 1 tsp honey while continuing to mix 1 minute more

Place 2 tsp cocoa powder into mixer while it's still running

Mix 3 minutes more or until it looks like traditional whipped cream

Place this into another plastic bag

Decorate the top of the cake with the coconut cream and chocolate coconut cream by cutting tips off plastic bags and using them as pastry bags

Top the cream with blackberries (and mint sprigs if you want to be fancy)

Slice cake and serve with more blackberries on plates