Chocolate Peppermint Flourless Brownie Cake

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I really really love chocolate. I love finding new and different ways to enjoy it! And –a dense, perfectly rich chocolate peppermint flourless brownie cake it is.

Flourless chocolate cakes are very simple to make, but they feel really decadent and elegant, which makes them perfect for dinner parties or holidays. They stand on their own beautifully, but you can serve them many additional ways to take them to the next level:

A pinch of coarse sea salt
Toasted coconut
Shaved chocolate
Paleo caramel sauce
Fresh raspberries
Sliced strawberries
Toasted almonds or hazelnuts
Whipped coconut cream or whipped cream

Notes on the recipe:

This is a dense cake. It won’t rise much at all, and it’ll be very fudgy and rich, somewhere between fudge and a brownie. That’s the beauty of this cake. It’s definitely different, it's not quite a cake, or fudge and not quite a brownie, but it’s really decadent.

It freezes very well. You can slice and freeze this cake with no trouble, which means it’s great for making ahead of time or pulling out of the freezer a single slice on a day when it sounds delicious.

It’s definitely on the darker, bitter side. You can try using semi-sweet chocolate instead of unsweetened chocolate, which will give it a sweeter taste.

When it comes to ingesting essential oils, it is critical to use therapeutic grade ingestable essential oils. I use and highly recommend these.

Serve this cold, straight out of the fridge. The texture is perfect when it's thoroughly chilled.

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Chocolate Peppermint Flourless Brownie Cake

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Author: Melissa Malinowski, ND

Ingredients

4 oz dark chocolate or unsweetened baking chocolate
8 Tbsp (1/2 cup) coconut oil (can sub butter)
¾ cup pure maple syrup (or honey)
3 eggs
¼ cup unsweetened cocao powder
¾ tsp vanilla extract
¼ tsp salt
1-2 drops vitality peppermint essential oil

Instructions

Preheat the oven to 375 degrees F.
Prepare your pan. Grease an 8 or 9 inch square pan. Cut a piece of parchment paper larger than the bottom and sides of the pan. Fold it over the edge of the pan a bit so it doesn't flop right into your batter.
Next make your batter. Melt chocolate and coconut oil (or butter) together over low heat in a medium saucepan until completely smooth. While the chocolate is melting, whisk eggs together in a bowl until they are slightly lighter in color. (When you lift your whisk up, the eggs should fall in a thin stream instead of in clumps--this is called the "ribbon test")
When the chocolate is melted, remove from heat. Stir in syrup, then slowly whisk in the eggs. Stir in vanilla and salt and your peppermint essential oil. Sift in the cocoa powder (to avoid lumps) using a sifter or fine mesh sieve and stir to just combine.
Pour into your prepared pan, gently shake the pan back and forth a bit to settle the batter, and transfer to the oven.
Bake 15-20 minutes, or until the middle is just set. (if using a 9 inch pan, you'll want to check it at 15 minutes as it may cook slightly faster)
* Very important: Remove from oven and allow to cool 5-10 minutes in the pan before transferring out of the pan and onto a cooling rack.
Also, do not attempt to eat this warm. Place in the fridge to stiffen up, then eat. Keep all leftovers in the fridge.