Maybe it’s the season, or maybe it’s just my undying love for dark chocolate, but I’ve noticed a lot of my food posts lately are based around chocolate! LOL
That’s alright, because I know there are millions of chocoholics out there just like me. The thing about chocolate is, it get’s a bad rep for being unhealthy but it doesn’t have to be! Choose your brands wisely and read the ingredients, if you’re buying a product that’s 75% pure cocoa or higher you’re pretty safe. Pure cocoa, as in ground cocoa beans, is rich in antioxidants, zinc, iron, and magnesium and does not contain ANY sugar! This recipe is a treat, and is the lesser of two evils when compared with traditional chocolate cake or cupcakes.
Flourless Chocolate Cake/Cupcakes
16 oz dark chocolate (use your favorite dark chocolate)
1 cup light brown sugar
1 cup very hot water
1 cup unsalted butter, room temperature, cut into pieces
2 tablespoons unsweetened organic cocoa powder
8 large eggs, at room temperature
1 tablespoon vanilla extract- yes, a tablespoon
Preheat the oven to 350 degrees F. Prepare cake pan or cupcake tray pan by lining the bottom with buttered parchmentBreak up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.Pour the hot water slowly into the feed tube as you pulse again. Pulse until the chocolate is melted.Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.Pour the batter into the lined pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350º F in the center of the oven, till puffed and cracked on top, about 55 to 65 minutes. Use a wooden toothpick to check the center of the cake and bake until toothpick emerges clean.Place the cake pan on a wire rack to cool. The cake will deflate. Don’t worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.When the cake is completely cooled, cover, and chill it for three hours (up to eight hours) until serving. Release the cake from the pan.
Recipe adapted from Gluten Free Goddess
Guilt Free Mint Chocolate Icing
1 Cup Plain Pureed Pumpkin
1/4 Cup Cocoa Powder
2 Scoops Chocolate Protein Powder (Optional)
2 Tbsp Honey or Agave
1/3 Cup Cashew Butter
1/2 Tsp Peppermint Extract
- Stir all ingredients until completely smooth.
- Wait until cake or cupcakes have completely cooled to ice.
Icing recipe via Amy Layne
|Decorating skills award goes to @jackiesakaguchi for these interesting designs!|