All you need is love...and chocolate (duh). That’s why our decadent chocolate cake recipe is written like it belongs in a fairy tale. Bittersweet chocolate meets Nate’s pure honey. They are bound together in eternal bliss because this flourless delight is gluten-free. Now everyone can live happily ever after. The end.

Yield 6-8 Servings
Prep Time 5-10 Minutes
Total Time 45 Minutes



Directions

Heat oven to 350°F, and butter a 9-inch spring form pan or soufflé dish. In a medium saucepan, set to medium-high heat, melt butter and then add chocolate, stirring frequently to prevent burning. Once the chocolate has melted, turn off heat, and add the honey with a whisk until well combined.

Once cooled, add the egg yolks and whisk. Meanwhile, whip the egg whites using an electric or standing mixer. Once soft peaks form, gently fold half of the egg whites into the cooled chocolate mixture, then fold in the remaining egg whites. Bake for 35-40 minutes or until the center springs back slightly when touched with the back of a spoon. Scoop out cake onto plates, and serve with honey sauce. The consistency should be in between a pudding and a cake.

Honey Sauce

In a small saucepan set to medium low heat, add the cream and bring to a simmer. Whisk in the honey and salt and continue stirring until the mixture thickens. Pour over individual portions of cake.