Chocolate Torte? Flourless Chocolate Cake? Gluten Free ? Looking for a healthy dessert for Valentine’s Day? Here is a fantastic recipe courtesy of Cynthia from diabeteslight.com! Check out her ‘Be my Valentine Flourless Chocolate Cake’ recipe below or view her entire post here.
Be my Valentine Flourless Chocolate Cake
- 1/2 cup raw cacao powder
- 1/3 cup organic cold-pressed coconut oil (If your coconut oil is hard, melt in a saucepan on stove until it turns into a liquid. Let it cool slightly before adding it to other ingredients)
- 1 – 15 ounce can black beans (Eden Organic canned beans are BPA free)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 3 eggs (organic free-range if possible)
- 1/2 teaspoon baking powder
- 2 teaspoons vanilla
- 1/3 cup chocolate chips (for a more decadent dessert – not included in nutrition facts)
Preheat oven to 350 degrees. Pour black beans into a strainer — rinse and drain well. Put all ingredients into a large bowl. Mix with an immersion blender or in a food processor and process until smooth – there should be no remnants or pieces of beans visible. Lightly oil cake pan (I use coconut oil cooking spray). Pour batter into the pan and bake for about 30-35 minutes. The bake time will vary based on your oven. Watch closely. A toothpick inserted into center of cake and removed without any chocolate batter ensures it is done. Cool, cut and serve.
To reduce sugar and carbohydrate content further: substitute 1/2 cup white sugar with 1/4 teaspoon (about 25 drops) Stevia. Prepared this way, the cake does not rise as high and is less dense but still tastes delicious — with even less impact on blood sugar. Every other ingredient used is the same — except the white sugar being removed from the recipe. (Restated as lower sugar version: use 1/2 cup brown sugar and 1/4 teaspoon stevia in lieu of white sugar). EDITOR’S NOTE: The cake is a little dry (the following day) prepared with low sugar. I will be experimenting and make note of any changes made that help resolve this.
Feel free to experiment with amounts of sugar vs. stevia to find the right balance for you. 2/3 cups sugar with a similar amount of stevia (1/4 tsp.) might work very well. There are many other combinations of alternative sweeteners that could be successful too. Alternate ideas: Use solely brown sugar in cake: 3/4 – 1 cup based on your preference. Substitute an equal amount of palm sugar for white sugar. Please leave a comment sharing what success you have experimenting with varying amounts and kinds of sweeteners.
For a fancy presentation (either before or after cutting cake) sift powdered sugar (I use this brand that is also corn free) over top of cake and garnish with fresh raspberries. If fresh raspberries are not available you may top cake with raspberry jam. I like this organic raspberry fruit spread.