We firmly believe that everyone should be able to enjoy an indulgent chocolate moment whenever the craving calls, regardless of dietary restrictions. In the case of this decadent gluten-free creation, not only is this dessert yummy, but your kitchen counters also remain flour-free. Now that’s a major win.

Yield 6-8 servings
Prep Time 5-10 minutes
Total Time 45 minutes

Ingredients

For the cake:

• 8 oz bittersweet chocolate
• 1 stick unsalted butter
• 6 large eggs, separated
• ½ cup Nature Nate’s pure honey

For the cream:

• 1 cup heavy cream
• 2 tsp Nature Nate’s pure honey
• Pinch of salt

Directions

Heat oven to 350 degrees, and butter a 9-inch spring form pan or soufflé dish. In a medium saucepan, set to medium high heat to melt butter and then add chocolate, stirring frequently to prevent burning. Once the chocolate has melted, turn off heat, and add the honey with a whisk until well-combined.

Once cooled, add the egg yolks and whisk. Meanwhile, whip the egg whites using an electric or standing mixer. Once soft peaks form, gently fold in half of the egg whites into the cooled chocolate mixture, then fold in the remaining egg whites. Bake for 35-40 minutes or until the center springs back slightly when touched with the back of a spoon. Scoop out cake onto plates, and serve with honey cream. The consistency should be in between a pudding and a cake.

In a small saucepan set to medium low heat, add the cream, and bring to a simmer. Whisk in the honey and salt and continue stirring until the mixture thickens. Pour over individual portions of cake.