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!).