Chocolate Pillow Cake Bliss Bars

Have you ever eaten something so dreamy and delicious that you just wanted to stay in that moment forever?

Hopefully I’m not the only one that gets passionately intimate with food. Wait, what?

I dubbed these “Chocolate Pillow Cake Bliss Bars” because they are somewhat of a souffle type dessert but have the consistency of a cake. You can cut them into brownie size bits or bars. Whatever your heart desires.

Made with only two tablespoons of nutritious einkorn flour and comprised mostly of pastured eggs, pastured butter and soy-free chocolate, these pillow cake bliss bars are blissfully tasty. They’d make anyone get all passionate about the flavors and goodness happening in their mouths.

Magic, I tell you.

Fluffy, moist, spongy, and sinfully chocolately, there is no doubt in my mind that you’ll want to go for seconds. You may even consider biting someone’s hand off if they try to take the last piece.

Just saying.

Not like I did that or anything because that’s like, serious wild man stuff. I won’t judge you, however,  if that thought crosses your mind — it crossed mine. I’m not ashamed.

Probably one of my favorite things about this dessert is that they are so light. Like, these would be perfect to take to the beach, picnic or a potluck. When I think of light desserts I think of spring, summer and happiness wrapped up in chocolate pillow cake bliss. When I think  of heavy desserts I think of winter time. I’m over winter. Aren’t you? Although I probably wouldn’t reject these in the winter time. Anyways….

You don’t need to be a crazy good baker to make these either. They are really, really simple to make. All you have to make sure you do correct is beat the egg whites until they create stiff peaks when you pull your hand mixer out of them. Simple enough, right?

Oh and you’re going to love this– they only take about eh, 20 mins to prepare and only 15 mins to bake! Yup. Super easy, super quick, super delicious. Hallelujah!

I almost didn’t have enough chocolate chips to make these because I have a couple gremlins that scrounge my refrigerator looking for these. Next time I need to hide them under the bed. If you fall into the same situation as I did and have 2 opened bags of chocolate chips, just weigh them on a scale. Or eye it. Whatever you want! If you don’t have a scale, this is the one I use.

Oh and totally off topic, but I spent probably a little bit too much time at Target the other day, bought this cute mason jar mug (I know, I’m totally behind on the style) with cute paper straws for a blog prop and I couldn’t even get it in a photo with the bliss bars!

So, in honor of how cute the straws and mug are together, here’s a photo of them together with ice cold raw milk. A perfect way to enjoy with a freshly baked batch of chocolate pillow cake bliss bars.


Chocolate Pillow Cake Bliss Bars
Necessary Equipment
  • 10 oz soy-free, semi-sweet chocolate chips (I like these or these)
  • 6 pastured eggs; separated, room temperature
  • ¼ cup coconut sugar (where to buy)
  • 2 Tbl einkorn flour (where to buy; all purpose would work well too)
  • ½ cup pastured butter, room temperature
  • 1 tsp pure vanilla extract
  • ¼ tsp unrefined sea salt (where to buy)
  1. Preheat oven to 375°F
  2. Melt chocolate in a double boiler over hot water. If you don't have hot water just put water in a pot, turn heat on high, allow to boil then place a glass bowl on top of the pot and turn heat down to low. Make sure to stir every now and then. Once melted, allow to slightly cool
  3. While chocolate is melting, beat egg yolks with a hand mixer until light and pale yellow in color
  4. Add vanilla, 1 tablespoon sugar, flour, salt, and butter; mix until incorporated; mixture will be slightly chunky because of the butter
  5. With a wooden spoon, stir in the chocolate and mix until smooth
  6. In a separate bowl, beat egg whites until soft peaks form. Add the remaining 3 tablespoons sugar; continue beating until stiff peaks form
  7. Fold the egg whites into the chocolate; combine as much as possible without over-mixing
  8. Pour into a buttered 9x13 glass baking pan (make sure it is a 9x13)
  9. Bake in the oven for 15 minutes, or until the center is barely set; note: when you take the bliss bars out of the oven, they'll be puffed up and as they cool, they'll drop back down
  10. Let cool, then chill; cut into squares
  11. Let warm to room temperature before serving bliss

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    1. HAHA! I try and tell myself these are somewhat healthier because of all the eggs that are in it. 😉 Be warned, it is possible to eat the whole pan to yourself. Not that I have done that before or anything…

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