By: Sara De Leeuw


Hi Adventurers!

It’s February, and love is in the air! This month, I’m over the whole resolution thing, and I’m ready for something sweet! How about we share some chocolate? Not just any chocolate, but good quality chocolate. In my quest to find some of the best chocolate in the Inland Empire, I adventured to Redlands to meet with Chef Ryan Berk, co-owner of Parliament Chocolate. Parliament Chocolate is a “Bean to Bar” small batch chocolate company, with a passion for quality and an intense commitment to community.


Ryan graciously gave us a tour of his self-proclaimed “world’s smallest chocolate factory.” He shared his recipe for creating an incredible chocolate experience, from sourcing cocoa beans himself by going to meet the farmers and their families who have lived and worked for generations growing cocoa trees, to bringing back cocoa beans and roasting them himself. Ryan stays hands-on through the rest of the processes involved in creating the different Chocolate bars and confections offered at Parliament.

Parliament Chocolate use a simple formula of 70 percent cocoa nibs and 30 percent sugar. This is so the flavors of the chocolate itself will be able to shine in every bar of chocolate they create. Ryan has a sweet intensity about ensuring the history and heritage of the beans are represented in his products.


Parliament Chocolate, not only gave a private tour of their chocolate factory, but they also provided us with our feature ingredient for February's Sara's Kitchen Adventures recipe: Guatemalan Q’eqchi. With such amazing chocolate to share, I knew I had to create something that would do justice to Chef Ryan’s philosophy of letting pure, simple ingredients shine through.

How about a deep, rich, intensely decadent, flourless chocolate cake you can share with your loved ones on Valentine’s Day? The ingredients are simple. It goes together easily, and when you taste it, you’ll see why Chocolate and Valentine’s Day go together. This is love at first bite!




4 ounces Parliament Guatemalan Q’eqchi (or any good quality bittersweet chocolate)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder
Powdered sugar for sprinkling
1/2 cup whole raspberries


Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring until smooth. Alternatively, you can melt the chocolate in a glass bowl in the microwave, stirring every 30 seconds until the chocolate is smooth.

While the chocolate is melting, whisk together the eggs and sugar until they nearly double in volume and become a pale yellow. Add chocolate mixture to the eggs gradually, stirring constantly until well incorporated.

Sift 1/2 cup cocoa powder over chocolate mixture, and whisk until just combined.

Pour batter into pan, and bake on the middle rack of your oven for 25 minutes, or until the top has formed a thin crust. Remove from oven and allow to cool in the pan for 5 minutes before inverting the cake onto a serving plate.

Dust cake with powdered sugar and serve with raspberries!

Cake will keep up to a week, well wrapped, in an airtight container.


I’d love to hear from you! Did you try this recipe? How did it turn out? Give me suggestions for where you’d like me to go! Is there a great local place I need to check out? Drop me a line at: You can also comment below to let us know how you and your loved ones enjoyed this Flourless Chocolate Cake!