The Englishman and I have a tradition where we make a cake for the other person on their birthday.  If you recall, I made him a chocolate coffee cake, and last year he made me a delicious pumpkin spice cake.  This year I wanted something a little different, so he made a Flourless Chocolate Birthday Cake.

Since I’m now officially in my last year of my twenties (how on earth did that happen?), I wanted a cake that was fun and simple, which reflects how I want to live my 29th year.  I have lots of exciting things coming up this year and I want my last year in my twenties to be about living in the moment and having fun and spending time with those I love.

So here’s to a year that’s about celebrating the simple things in life, and eating lots of flourless chocolate birthday cake.

Flourless Chocolate Birthday Cake (adapted from this recipe)

Ingredients:

8 ounces semisweet chocolate or chocolate chips

1 cup coconut oil

6 eggs

1 cup cocoa powder

1 tsp salt

1/4 tsp vanilla

Directions:

Preheat your oven to 375F.  Grease a 9-inch cake pan or springform pan and line the bottom with parchment paper.

Place your chocolate and coconut oil in a saucepan and melt over low heat (this can also be done in the microwave).  Once your chocolate and coconut oil has melted, remove from heat and transfer to a large mixing bowl.

Add your eggs one at a time and whisk well.  Gently pour your cocoa powder into the bowl and continue to stir until well blended.

Pour your batter into the pan and bake for 35-40 minutes.  The cake will have a thin crust on the top and be firm in the center.

Cool for 10-15 minutes, then gently place your cake on a plate.  If you want to serve the cake chilled, place cake in the fridge for an hour before serving.

This cake is very decadent and rich on its own, but if you want to add a little something extra, I recommend serving it with ice cream, whipped cream, or even some fresh berries on top.  Or just top with a lot of birthday candles.