Recipe: Sugarless Flourless Chocolate Cake
In my quest for a rich and decadent chocolate experience while also limiting the added sugar in my diet, I finally came up with a formulation that I’m thrilled to share. This has loads of grass-fed butter packed with conjugated linoleic acid to feed your hungry hungry brain. 🙂
And did I mention DARK CHOCOLATE?
This cake is very simple. It only needs 5 ingredients: chocolate, sea salt, eggs, butter and xylitol.
What da heck is Xylitol, you say? It’s a natural sugar derived from plant alcohols. It’s safe for you (unless you eat 10 pounds of it orsomething…but anything in mass quantity is not a good idea) and has the added benefit of being antibacterial. You can fight cavities and bacteria in your mouth with it! It’s not some freaky chemical with side effects like sucralose or aspartame and it takes EXACTLY like sugar. I know some people prefer Stevia, but I can’t stand products made with Stevia because they have such a bitter aftertaste. How did a product that tastes bitter qualify as a “Sweetener”? Anyway, I digress…
I guarantee nobody will know this cake is sugar-free. All your dinner guests will know is that this is the most luscious cake they’ve ever tasted. I find it so rich that there’s no need to add anything, but I do think some fresh pureed raspberries can be nice drizzled over it!
Give it a try and let me know what you think:
- 8 oz dark chocolate (85% cacao, I prefer Dagoba Organic chocolate drops)
- 7 oz grass-fed butter (Kerrygold is amazing)
- 4 eggs, separated (please use local, humane, pastured eggs if you can get them)
- 1 cup xylitol (if yours is coarse grain, then whirl it in the blender for a few seconds to make it more fine)
- 1 teaspoon vanilla extract (use alcohol-free bc it will keep its flavor more easily under high temperatures)
- pinch sea salt
Preheat oven to 350. Line a 9″ springform pan with parchment paper on the bottom: take it from me, this will make your life much easier!
In a microwave safe glass bowl, heat the butter and chocolate until melted and smooth, stopping to stir every few minutes.
In a large bowl, mix egg yolks with 1/2 c. xylitol. Fold this into the chocolate mixture.
Beat egg whites until soft peaks form, then slowly add another 1/2 c. xylitol, beating until stiff peaks form. Add vanilla. Fold this into chocolate mixture.
Pour into the springform pan and bake for about 40 mins. Let cool about 10 minutes, then run a knife around the edges of the pan to loosen the cake before releasing the springform. Be sure to cool completely before serving to avoid getting a bunch of broken up shards of cake…although you can do fun things with those by combining them with fresh berries and some (unsweetened) whipped cream.
One slice of this cake will satisfy your “sweet” tooth and put a permagrin on your face for the night. Enjoy!
McKenna Rowe is the Founder of Chakra 5 Mobile Yoga, an experienced team of corporate yoga instructors that provides mobile yoga classes on location and by appointment at businesses, schools and organizations throughout greater Los Angeles. Call us to start your corporate wellness program today: 310-853-3885.