We hosted our 3rd annual Robert Burns Supper last night. It was a lovely celebration with some pretty awesome friends. We’re not Scottish, we just really like an excuse to have a themed dinner with friends. Burns Night is great because there is an order of events that everyone generally follows. We serve traditional food in courses, read poetry, perform songs, give speeches, and more. It takes people out of their comfort zone to sing or write a speech, but the experience has always been really fun. The final event of the evening is everyone singing “Auld Lang Syne” together. It is really the perfect way to end a celebratory evening.
I first made this cake for B’s birthday in the fall. It’s really simple and totally satisfies a chocolate craving. It’s not as dense as a typical flourless chocolate cake. I love that I can eat a piece (or two) and my gut still feels great.
Paleo Flourless Chocolate Cake
1 1/2 hours, 9” cake
4 oz unsweetened chocolate
1 stick butter
1 1/2 t vanilla
1/2 c maple syrup
1/4 t salt
1/4 t espresso powder
*powdered coconut milk for dusting, optional
- Heat oven to 300 F
- Heat butter and chocolate in a small saucepan on low heat, stirring until they are completely melted together.
- Add the maple syrup, vanilla, espresso powder, and salt and stir together until well combined. Set aside to cool.
- In a small bowl, whisk 3 eggs together.
- Once the chocolate mixture has cooled enough (warm is fine, you just don’t want it hot so that it cooks the eggs) whisk the eggs into the batter.
- Grease a 8 or 9” pie pan.
- Pour batter into the pan and bake for 1 hour.
- Let cool slightly in the pan before serving.
- Sprinkle with powdered coconut milk, if desired.