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Flourless Chocolate Cake

Chef Caroline Fey of The City Kitchen San Francisco

Serves 12 Cook Time: 15 min
Family Favorites Gluten-free options Vegetarian Buffet Desserts Party food Vegetarian Baked Goods Bake


    • 1 Cup Thrive® Culinary Algae Oil
    • 8 Oz semisweet or bittersweet chocolate chips
    • 1 Cup sugar
    • ¼ Teaspoon salt
    • 6 Eggs
    • 2 Teaspoons vanilla extract
    • 1 Cup unsweetened cocoa powder


  1. Preheat the oven to 350° F. Brush the insides of 12 silicone muffin molds with Thrive® Culinary Algae Oil.
  2. Heat oil in a medium sized saucepan over low heat until just warm. Turn off heat and stir in chocolate, whisking until melted. Mix in sugar, salt, eggs, vanilla and cocoa powder.
  3. Using a spoon, fill the ring molds evenly.
  4. Bake for 15 minutes, or until cakes rise and begin to crack on top. Let the cakes cool for 5 minutes before removing; they will fall slightly as they cool. For easy un-molding, put the cakes in the freezer for 5 to 10 minutes. This will freeze the outside of the cakes and they will be easier to pop out.

Stay up-to-date with Thrive® Algae Oil.