By Anaa Mansouri

This recipe is directly inspired by the Flourless Chocolate Brownie recipe in the book “Paleo Cooking from Elena’s Pantry” by Elena Amsterdam.

I had made Elena’s original recipe multiple times for a friend who loves 85% dark chocolate. However, the rest of her family never touched it since they (gasp!) didn’t like dark chocolate. I was invited for dinner at her house one day, stopped by the store to find a different chocolate option and the recipe below was the result.

It is simple and delicious in all its goodness (Psst: it was still dark and they ate it up.)

● 2 bars of 70% dark chocolate with raspberries

● ¼ cup butter or organic coconut oil

● ½ cup sugar

● 1 tablespoon vanilla

● 4 eggs

Method: 

• Melt the chocolate, take it off the stove and add the rest of the ingredients.
• Pour into an 8” square baking dish.
• Bake at 350 F for 15 minutes.

Once done, the cake should be nice and crusty on top and a bit gooey in the center and bottom.

Definitely enjoy it warm. Scoop out into dessert dishes and add heavy cream on top (I was in England when I made this, so I had clotted cheese available which is even better!)