Tuesday, February 7, 2012
Flourless Dark Chocolate Cake (glutenfree)
So when I got the email announcing this month's Crazy Cooking Challenge was chocolate cake, I decided to make it fit in with my new gluten free-ness as well as with my old sugar-less-ness. Why not? The fact that Food Lion is closing the local store and everything was 50% off this week helped with buying the agave and chocolate.
The recipe I found was on Tasty and Gluten Free, one of the many, many gluten free blogs I have found myself reading. Although you can find many flourless chocolate cake recipes, there are not many that use alternative sweeteners. Hers fit all of my criteria. I switched out the semisweet chocolate for unsweetened, lowered the amount by 1/3 and cut out one egg. I also added some vanilla to the cake and skipped the glaze. It was really, really chocolatey. Probably using the semi sweet or even half milk chocolate chips would help if you aren't a dark chocolate fanatic. I had a tiny sliver and it boosted my flavonoid level off the charts (says Dr. Kristen)
Flourless Dark Chocolate Cake (adapted from this recipe)
4 ounces unsweetened chocolate
2/3 cup butter
3/4 cup agave nectar
3/4 cup cocoa
1 Tbsp pure vanilla
Melt the chocolate and butter in a glass bowl in the microwave (mine took 1 1/2 minutes with a lot of stirring afterward). Pour into a mixing bowl and add the agave. Mix with a whisk attachment if your mixer has one or hand beaters or a manual whisk. Beat the eggs in that glass bowl you just emptied and pour them into the chocolate while the mixer is running. Add the cocoa slowly and beat until very smooth. Add the vanilla and mix. Pour into a greased, parchment lined 9 inch round cake pan. Bake in a preheated 350 degree oven for 25-30 minutes or until a firm pudding texture. Cool 12 minutes are remove from pan to serving plate. Refrigerate for a few hours to achieve a dense, fudge-like texture. Serve with whipped cream or berries or glaze or plain.