Healthy Flourless Chocolate Cake

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Fatty desserts can be really amazing if you do them right. As I pointed out in the original post, you don’t want to combine your fat with carbs, so it’s imperative that you find a recipe that is almost exclusively fat, or combined with just protein. A bit of sweetener is fine, but try to use as little as possible. These almond bars are a good example of what I mean.

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But what most of us really want for dessert is chocolate! This recipe was created by my friend Jayne who has given me permission to post here. She’s a mom of 7 wonderful kids and works at a super awesome natural care products shop Punkin Butt. She introduced me to this recipe through a grain and sugar free potluck group we’re both in where us womenfolk share recipes and talk about our struggles with healthier eating. Jayne brought this cake to one of the potluck events and I just knew I had to share it. The original name for this is Chocolate Decadence Cake and that is no exaggeration!

Not only is this full of healthy fats, but you don’t need to use a lot of sweetener or chocolate to get a good flavor. My very favorite part of the cake is that you also don’t need to use totally perfect measurements because there is no chemical reaction going on between flour and baking soda to get a certain texture or cook thoroughly. So you can change up some of the ingredients to match what you have on hand or your personal tastes and the only thing that will really change is a bit of the flavor and a slight difference in texture.

This is Jayne’s original recipe that she has perfected, however when I made it myself, I did round down the ingredients. While it just wasn’t the same, it was good enough for a quick treat. If you’re making it to present to people, like at a potluck, stick with the original recipe.

Preheat oven to 325 degrees and grease an 8″ pan with coconut oil or butter. It’s best done in a round pan, but you could wing it with a square one or with mini/individual pans.

Using a double boiler (or just set a heat proof bowl over some simmering water in another pan), combine the following:

  • 1 cup + 1 tablespoon cocoa powder
  • 3/4 cup honey, maple syrup, or a combination
  • 2/3 cup coconut oil
  • 1  1/4 sticks (1/2 cup + 6 tsp) butter

Continuously stir on stove until ingredients are melted and smooth. Remove from heat and allow to cool. In a separate bowl, whip 5 egg whites with 1/4 tsp cream of tartar into soft peaks. You have to be very certain not to get any yolk or other oils into the egg whites or they won’t whip. Depending on the thickness of your yolks, it can take up to 10 minutes of whipping with an electric beater and whisk attachment. Once that’s done, add the 5 reserved egg yolks to the cooled mixture.

Using a rubber spatula, fold in 1/4 of eggs whites to the chocolate, then fold in  the rest. Scrape batter into prepared pan. Place pan in a shallow baking dish or roasting pan and pour in enough hot water to reach halfway up side of cake pan, i.e. a water bath. Bake for exactly 30mins. The cake will have a thin crust and be gooey in the center. You can also use individual ramekins instead of a cake pan.

Set cake on a cooling rack to cool completely and then refrigerate until chilled or overnight. To unmold cake, run a knife around the outer edge, then invert on a plate, remove pan and reinvert on another plate. If the cake won’t come out of the pan, try placing the bottom in hot water for about 30 seconds. You may also leave the cake in the pan, but it can be quite hard to dish out slices without them falling apart.

While I like this cake straight up, Jayne recommends serving with fresh berries or even a berry sauce. A light whipped cream would also work, however I would not go so far as to serve it with ice cream because this stuff is super rich. One day I would also really love to try making it with cocoa butter for a white chocolate cake. Delicious!

Hope you enjoyed my recipes this week and remember to eat your fat!

If you are interested in more healthy sweet treats, check out my ecookbook Gluten-Free, Grain-Free Baking. And you also might want to get on my email newsletter list, to be the first to know about discounts and new books coming out.

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  • Jill
    October 9, 2016 at 7:07 PM

    How can you make this if you can’t have dairy, or need to replace he butter?