I recently celebrated my birthday and my sweetie made me an awesome flourless chocolate cake. He enjoyed it too, served with chocolate ice cream from Trickling Springs Creamery. I’m a firm believer in celebrating your birthday no matter how young or old you are! What memories or traditions do you cherish the most? What is the youngest birthday that you remember? I want to pull out the family albums and smile as I look at younger versions of me.
But let’s turn to the amazing chocolate cake. Aside from its downright deliciousness, this cake can actually be considered healthy. It’s not the same as eating a bunch of kale, but for a birthday cake it can’t be beat. It uses dark chocolate, which has been loved for centuries for its medicinal qualities as much as its taste. The recipe also calls for cocoa powder, which is rich source of antioxidants, polyphenols, and flavonoids. When purchasing both of these ingredients, be sure to buy non-alkalized dark chocolate and a cocoa powder that both contain at least 60% of either pure dark chocolate or pure cocoa content to maximize the health benefits.
In terms of minerals, both dark chocolate and cocoa are rich in magnesium, copper, chromium, and nickel too. Magnesium is a vital mineral that is calming to the nervous system, promotes sleep and relaxation, lowers blood pressure and is a natural and gentle aid to relieve constipation. But chocolate also contains caffeine, which is a stimulant that some people are sensitive to, so this is something to be aware of.
Now on to the recipe!
Flourless Chocolate Cake
Cake Ingredients
- 1 cup semisweet or bittersweet chocolate chips
- 1/2 cup (8 tablespoons) unsalted butter from grass fed cows
- 3/4 cup unrefined sugar
- 1/4 teaspoon sea salt
- 1 to 2 teaspoons espresso powder, optional
- 1 teaspoon vanilla extract
- 3 large eggs from pastured hens
- 1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred
Glaze Ingredients
- 1 cup semisweet or bittersweet chocolate chips
- 1/2 cup heavy cream
Directions
1. Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.
2. To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
3. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
5. Spoon the batter into the prepared pan.
6. Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
7. Remove it from the oven, and cool it in the pan for 5 minutes.
8. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
9. To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.
10. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
Yields one 8″ cake, 8 to 12 servings.
Adapted from: King Arthur Flour’s website