Well I just finished typing up this lovely post and then WordPress had a glitch and erased my last hour of work on this post, ugh!!! The wonderful and always exciting world of blogging and working online… I have my fair share of stories!
Alright so lets see, what was I saying? Ah yes, so this shoot from last week was so fun! It turned out to be the perfect Valentine’s Day post, being that it’s the most delicious chocolate cake and there’s rose petals everywhere in these photos. And, I had the most wonderful hand model, Tracy who joined me for the morning to learn 1 on 1, more about styling and photography. We had a grand time and I’m always grateful to have an extra set of hands for those creative shots! If you’re ever interested, I offer 1 on 1 teaching sessions both online and locally. Feel free to message me for rates.
Ok so lets talk about this cake. I’ve been working on developing this Flourless Dark Chocolate Rose Cake for some time now, making it for different gatherings and parties with friends, and this last go at it sealed it to perfection! Well, I certainly think so, but you’ll have to make it and see for yourself. I developed it to be paleo, gluten, refined sugar and dairy free and for a cake that has that title, it’s pretty incredible. It’s the perfect dense, fudge type of cake that’s not too sweet (at all actually) or heavy, and yet is wonderfully satisfying with a scent of rose and a touch of saltiness. It’s incredibly easy to make too- seriously. I can get this cake into the oven in 8 minutes, start to finish.
I hope you enjoy making it, and let me know if you do! I always love hearing from you :). A very happy Valentines Day to you as well! xx
Flourless Dark Chocolate Rose Cake
9.7 oz. (1 1/2 c. ) dark chocolate chips or shaved bar
1c. + 1 1/2 T. Coconut oil, melted
4 T. espresso or drip coffee
3 t. vanilla
1/2 c. Coconut Sugar
1/2 c. Honey
¼ t. sea salt
3 drops rose essential oil
*ensure that your essential oil is safe to ingest, Doterra recommended
Dried organic rose petals
Himalayan pink salt ( for sprinkling before baking)
Preheat oven to 350 degrees and grease an 8” springform or removable bottom type of pan. Wrap bottom of pan in foil, with the reflective side inward (this is to prevent any spills of chocolate that might come through the removable bottom).
In a small saucepan on low heat, melt chocolate and coconut oil, stirring slowly to prevent burning. When completely melted, remove from heat and gently whisk in espresso, vanilla, honey, salt and sugar. Set aside.
In small bowl, beat eggs on high for 3 minutes. While mixing on low speed, slowly pour in chocolate mixture until well incorporated. Add essential oil and mix again.
Pour batter into prepared pan and sprinkle lightly with Himalayan salt and rose petals. Bake for 55-60 minutes or until a toothpick inserted comes out clean. Allow to cool at room temperature in pan. Either serve warm, or place in fridge with the top wrapped in foil and serve cold at a later time. Cake lasts in the fridge for 5-6 days and is just as delicious days after as it is fresh! Freeze any remaining slices and defrost in fridge for enjoyment weeks after.
Substitute vanilla for rum, omitting rose essential oil and petals