Things we love: dark chocolate, ghee and rum. Things we love more: a happy gut and super simple recipes that turn around in no time. Our friend Rebekah Sood at Atmosphere Studio shared a melt-in-your-mouth flourless chocolate cake recipe that is super easy to DIY, keto and gluten-free.

You will need:
8 ounces dark chocolate
8 ounces ghee
4 large eggs
1 cup white sugar/ coconut sugar
1⁄4 cup Grand Marnier or orange-flavoured liqueur or rum
6 tablespoons cornstarch

1. Preheat the oven to 350 degrees celsius and brush a 4-cup ring mould or a 9-inch springform pan with butter.

2.Chop the chocolate and melt it in a bowl set above a simmering pan of water. Remove and let cool. While the chocolate is cooling, cream the butter in a mixing bowl.

3. Pour the cooled, melted chocolate into the mixing bowl with the butter and beat for 2 minutes. The mixture should be thick. Set aside. In a separate bowl, beat the eggs.

4. Start adding the sugar, beating at high speed, until the eggs are thick and very pale yellow (6 to 8 minutes). Both the egg-sugar and chocolate-butter mixtures should have a similar consistency.

5. Beat the chocolate-butter mixture into the egg-sugar mixture and add the Grand Marnier. Beat another minute to mix. Sift the cornstarch into the batter and gently fold in.

6. Pour the batter into the prepared mould. Tap the mould on the counter to level and cover with buttered waxed paper. Put the mould in a baking dish and fill the dish with near-boiling water, almost up to the top of the mould.

7. Put the baking dish with the mould in the preheated oven for 45 to 50 minutes. Let cool. Turn upside down on a serving platter, but wait 30 minutes to remove the mould.


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