I don’t eat much sugar. I run a pretty unhealthy fasting blood sugar count, so I basically cut it out of my diet. However, no sweets ever doesn’t seem like moderation. So periodically, I will buy some agave or xylitol or stevia and I will make a dessert that all of us can share. My kids’ eyes usually pop out of their heads for a minute when they see me sit down with a dessert before they realize that the yummy thing in front of them is not made from cane or beet sugar (although I am positive that the terms “cane” or “beet” sugar don’t cross their minds – it’s more like “real” and “fake”). I actually wait until everyone has eaten at least half of their dessert before I cut my own. That way they cannot say it tastes funny because it isn’t “real.”
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. Viki B)
1. Info for Flourless Dark Chocolate Cake
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Flourless Dark Chocolate Cake
- 4 ounces unsweetened chocolate
- ⅔ cup butter
- 3 eggs
- 1 Tbsp pure vanilla
- Melt the chocolate and butter in a glass bowl in the microwave (mine took 1½ 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.