This cake tastes sinfully good, but without the guilt! Although the frosting might not taste like your regular buttercream frosting, it has a unique taste which pairs well with the chocolate cake. And you can easily change the taste of the frosting by mixing in lemon juice, blending in frozen raspberries, whipping in peanut butter, sifting in cocoa powder or even by changing the quantity of sugar added! The possibilities are practically endless.
If you want, you can certainly opt out for the frosting, but, hey, it only takes about 30 seconds to make anyways (and it’s healthy!). For the chocolate, I used Trader Joe’s Pound Plus Dark Chocolate. It is a very good baking chocolate, and the price is pretty reasonable. I use this chocolate for all of my chocolaty desserts.
So, to make the cake, melt the chocolate with the coconut oil and applesauce. It’s always best to use a double-boiler, but, since I’m lazy and all, I usually just use a saucepan and stir really well to prevent burning. When everything is melted, set aside and let cool for a bit.
In a medium bowl, mix together the cocoa powder, eggs and honey. The mixture won’t look very homogeneous, but that’s okay. Then slowly pour in the melted chocolate mixture, mixing constantly so the heat from the melted chocolate mixture does not curdle (cook) the eggs.
Bake for 20-25 minutes in the oven at 190°C (375°F). I put a sheet of tinfoil ( you could parchment paper) under my pan to catch anything that might drip out while baking. When it’s done baking, a toothpick inserted should come out clean and the cake will have a few cracks around the edge. (Did you notice my two toothpick holes in the center of the cake?)
Let rest in pan for 15 minutes before releasing and transferring to a wire rack. The middle might sink a bit, but that’s normal.
Now to make the Greek yogurt frosting. Stir together the Greek yogurt, vanilla extract and honey. To firm it up before using, place it in the refrigerator for 30 minutes.
Before frosting the cake, place it on a serving plate. To frost, use a spatula and spread the frosting on top of the cake. I left a border on the outer rim of the cake, first of all because that part is higher so it will look nicer if exposed. Second of all, we don’t want the frosting dripping all over the place, do we?
Flourless Chocolate Cake with Greek Yogurt Frosting
Flourless Chocolate Cake:
8 oz. dark chocolate
1/2 cup coconut oil or butter
1/2 cup applesauce
5 large eggs
1/2 cup cocoa powder
1/4 cup honey
Greek Yogurt Frosting:
1/3 cup Greek yogurt
2 tbsp. honey
1 tbsp. vanilla extract (You can also blend in frozen raspberries, lemon juice, cocoa powder, peanut butter…)
- Flourless Chocolate Cake: Preheat oven to 190 °C ( 375 °F). Grease a 9-inch springform pan and line with parchment paper.
- In a double boiler (or a saucepan), melt the chocolate with the coconut oil and applesauce.
- Whisk together eggs, cocoa powder and honey. The mixture will not look very homogeneous, but that’s okay.
- All while stirring vigorously to avoid curdling the eggs, slowly pour the melted chocolate mixture into the egg mixture. Mix until uniform and pour mixture into pan. Bake for 20-25 minutes (place tinfoil or parchment paper under the pan to catch anything that might drip from the bottom of the pan). The cake should be baked when a toothpick inserted comes out clean and the cake is slightly cracked. Let cool in pan for 15 minutes (the middle might sink a bit), then release and place cake on a wire rack to completely cool down.
- Greek Yogurt Frosting: Whisk together all frosting ingredients. To firm up the frosting, leave in refrigerator for 30 minutes before using.
- Assembly: Place the cake on a serving plate and cover the top with frosting, leaving a 2 cm border all around the edges. Serve cold.