High protein flourless chocolate cake
An easy, elegant dessert you can make up to 3 days in advance and garnish with whatever you like – mint, chocolate drizzle, nuts, berries, or even ice cream. It’s RICH – a little piece is very satisfying!
    Servings Prep Time
    12servings 20minutes
    Cook Time
    45minutes
    Servings Prep Time
    12servings 20minutes
    Cook Time
    45minutes
    Ingredients
    • 3large eggs
    • 1/2cup cocoa powder
    • 1/2cup sugar
    • 1/4cup honeyor agave
    • 1/2cup ricotta cheesecan sub tofu
    • 1/2medium avocadoripe, but not overripe
    • 1tsp vanilla extract
    • 1/2cup coconut oil
    • 8oz chocolate chips
    Instructions
    1. Blend all ingredients except coconut oil and chocolate chips in a blender or food processor. Using a double boiler, melt the chocolate with the coconut oil, stirring continuously – alternatively, melt in the microwave stirring every 45 seconds. Pour into an 8 inch square or round pan (rub with oil, or add a parchment layer to prevent sticking), place the pan into a larger pan containing water, and bake at 300 for 45 minutes, or until it doesn’t jiggle in the middle when you shake it. Allow to cool completely, then serve with a dollop of ricotta (high in protein and no sugar, great alternative to whipped cream!).