Flourless chocolate cake? Really?
There are times when you need a dessert or to be more specific, there are times when you need chocolate cake. January is a big birthday month in my family (my brother and I are two days apart, birthday wise) and of course February brings Valentine’s Day. This is a good cake for a sweetie who is trying to avoid flour and added sugar. I don’t think this falls completely into the healthy eating camp but it’s a good try.
I try to avoid sugar and often I avoid wheat. So trying to find a cake recipe can be tough. Here’s something I make when I need something that feels a bit celebratory. It’s easy and tasty and looks great. The berries and whipped cream on top of the dark chocolate is lovely.
Because this is flourless, it’s a very moist cake. It’s almost brownie like. Also, because there’s no added sugar, it’s not particularly sweet. You can certainly add a bit of sugar to sweeten it up. If the important thing to you is that it’s flourless, maybe you don’t mind sneaking in a bit of sugar.
This cake has no rising agents (baking soda, baking powder, etc.) so it doesn’t really rise. If you use too large a pan, you’ll have a very flat cake.
Flourless Chocolate Cake
This recipe is based on a recipe I found on detoxinista.com.
Ingredients
6 oz. dark chocolate bar (70 to 85% dark chocolate, depending on what you have on hand. I often use the big block of dark chocolate from Trader Joe’s.)
3 whole eggs and 1 or 2 egg whites (you can just add in one more whole egg if you prefer and omit the egg whites)
½ cup grass-fed butter
1/3 cup cocoa powder
1 tsp pure vanilla extract
Heavy whipping cream
Berries
Directions
- Preheat the oven to 350. Line a springform pan or a cake pan with parchment paper. If you don’t have any, grease the pan thoroughly with coconut oil or butter.
- Melt the chocolate and butter together. You can use the microwave or a double boiler for this. I just throw it in an oven proof bowl and melt in the oven as it’s pre-heating.
- Mix the melted chocolate with the eggs and cocoa. Stir well. Add in the vanilla extract.
- Pour the batter into the prepared pan.
- Bake for 20 to 25 minutes or until the center looks cooked. You can check for doneness with a toothpick.
- Remove from oven and let cook for about 15 minutes. Remove from pan and let cool completely. If you used a spring-form pan, removing the cake is easy. When using a cake pan, you can lift the cake from the pan using the parchment paper. If you greased the cake pan, remove the cake by flipping it or let it cool in the pan and then serve it from there.
- When ready to serve the cake, beat the heavy whipping cream until firm peaks form.
- Wash and prepare the berries (if you’re using strawberries, slice them)
- Put a slice of cake on a plate and top it with some berries and whipped cream.
Recipe Note
If this cake is not sweet enough for you, add some sweetener to it. You could use honey, sugar, or whatever sugar alternative you prefer.
You can also add a small amount of sugar or sweetener of choice to the whipping cream.
For the berries, I prefer strawberries or raspberries with the chocolate but you can use what you want. I’ve used a mixture of berries as well. You can use fresh or frozen berries but be sure to defrost the frozen ones!
If you don’t want the fat of the whipping cream, substitute your favorite topping.
I hope you enjoy your flourless chocolate cake. Let us know how it turns out if you make it.
Don’t forget to check out our other recipes on the Becoming Elli website and that our ebook Fitness Food is available.
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