When I was younger, I worked in a cozy, yet upscale, eatery that seemed somewhat out of place in a small town consisting mostly of pizza joints and fast food. That is where I had the opportunity to work side by side with some incredibly talented master cooks. It was during those formative years of professional cooking that I learned how to make so many wonderful desserts. Flourless Chocolate Cake topped with tiny wild raspberries, made with only 3 ingredients was one of them and probably my favorite. That particular recipe was the inspiration for my Decadent Chocolate Raspberry Dessert Pizza.
We all need a little bit of sweetness now and then, but when you’ve been off of refined sugar for awhile, desserts can sometimes seem way too sweet. Just like tart raspberries keep a flourless chocolate cake in balance, my dessert pizza recipe takes the sweetness of the “crust” and melds it beautifully with the fruit and coconut butter topping to create just the right amount of sweetness for the Paleo palate.
If you’re not a fan of coconut or raspberries, just let your imagination run wild. Other combinations that I have experimented with include: topping with sliced kiwis and strawberries drizzled with a little bit of kiwi-strawberry juice that has been reduced down to a syrup. Or, top with toasted almonds and drizzle with luscious, rich Paleo caramel sauce (you can find that recipe as well in my Paleo dessert recipe ebook, The Paleo Sweet Tooth). The options are endless, and, as with all of my recipes, I encourage you to use this as a canvas for your creative genius!
Now let’s get to work!
Line a 12″ pizza pan (or a small rectangular cookie sheet) with parchment paper.
Weighing takes the guesswork out of the equation. (Get a kitchen scale here).
In a medium (3quart), heavy bottomed saucepan, melt chocolate and butter together over low heat.
Meanwhile, beat egg whites until frothy. (I use my Kitchen Aid with the whisk attachment)
Gently fold the slightly cooled chocolate into the egg whites.
Spread batter evenly on prepared pizza pan. I like to use an offset spatula, but you can use a butter knife, or flat bottom of a stainless steel measuring cup to accomplish the same task. Bake, let cool and top.
Easy, delicious and SO pretty!
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Decadent Chocolate Raspberry Dessert Pizza
What happens when you use flourless chocolate cake for a crust, top it with creamy sweetened coconut butter and raspberries and drizzle it all with dark chocolate? Decadent Chocolate Raspberry Dessert Pizza!
For the "Crust:"
8 oz. dark chocolate (But not TOO dark. Higher than 52% will lead to a less desirable outcome.)
½ cup butter
For the Topping:
raspberries, fresh mint leaves, flaked coconut, or whatever you have on hand
coconut butter (save money and learn to make it at home in this video)
Putting it all together:
Melt chocolate and butter in a stainless steel pan over low heat, stirring frequently until melted.
Remove from heat and let cool.
Meanwhile, beat eggs on high for 6 minutes. They will be quite frothy in appearance.
Fold the chocolate mixture into the beaten eggs.
Spread the mixture evenly onto the parchment paper lined pizza pan.
Bake at 400° F for 6 minutes.
Let cool completely
Top with coconut butter, raspberries, mint leaves, coconut flakes and whatever else you desire! Drizzle with melted chocolate and/or a little homemade raspberry jam and serve immediately.