Celebrating the Easter and Passover holidays often involves sharing good food and family traditions with friends and family. For those who have worked with me or have followed my blog, you know that indulging in favorite foods (10 – 15% of the time) can be an important part of living and enjoying life. So part of my mission has been to help others find healthier ways of making those food favorites that are delicious without the guilt, and that don’t send you into a week of sugar cravings. Of course learning to create a healthy balance of foods in your life play a big role too.
Here is an example that you’re sure to enjoy if you are a chocolate lover! My first introduction to chocolate flourless cake was when a friend brought one in to work from her Passover celebration, years ago. At that time gluten free was unheard of and so were flourless cakes, with the exception of the holiday tradition. So when I discovered this recipe, a more “guilt-free” one that is gluten free, lower in sugar, and includes a nutrient rich dark chocolate, I had to share. It’s an all around healthier version that can be enjoyed for the holidays or anytime you want to impress your guests with a delicious, decadent dessert. Adding fresh fruit rather than whipped cream adds to the health factor and can make it all the more enjoyable. It may become a new Easter or Passover favorite.
* Makes 6 individual serving cakes
Ingredients
6 oz Organic Dark Chocolate, (70% cacao or higher)
6 TBS + 1 tsp (for greasing ramekins) unsalted butter (I replace with coconut oil for healthier version)
6 TBS unsalted creamy, raw Almond Butter
1 tsp pure vanilla extract
3 eggs, at room temperature, separated
6 TBS granulated cane sugar*, divided
pinch of sea salt(fine grain)
Optional: 2 TBS confectioner sugar, 6 strawberries, mint leaves for decoration
Strawberry Sauce
5 ounces fresh or frozen (thawed) strawberries, about 1 cup
¼ cup natural cane sugar (Sucanat) or granulated sugar
1/3 cup hot water
Directions
- Preheat the oven to 325 degrees.
- Melt the chocolate, butter (or coconut oil), and almond butter over a double boiler (can use medium glass bowl over a pot of simmering water). Let cool. Stir in vanilla.
- Lightly grease 6 4-ounce ramekins with the teaspoon of butter (or can use a large muffin tin in place of ramekins).
- Separate the eggs and place the yolks in the bowl of an electric mixer. Add 3 tablespoons sugar and beat until a light, pale yellow color, about 6 minutes. Slowly pour in the melted chocolate and mix until combined. Pour back into the bowl that had the chocolate. Wash and dry the mixing bowl.
- In the clean mixing bowl, add the egg whites. Whisk until frothy. Slowly add the sugar and salt and whisk until soft peaks form. Carefully fold the whites into the chocolate mixture until combined. This is done by using a spatula and pulling the chocolate over the egg whites, continuing until the white streaks are gone.
- Spoon the batter into the ramekins. Bake for 15 minutes or until tops are dry and the cakes are set. The tops will be puffed when taking them out of the oven, but they will deflate when left on the counter. They can be eaten warm from the ramekin, or if unmolding to put on plates, cool before attempting to remove from the ramekins so they will come out in one piece.
- Prepare the strawberry sauce: place strawberries, sugar and hot water in a blender or food processor and blend until smooth. (Can be made one day ahead and kept refrigerated.)
- Serve each cake with strawberry sauce spooned around and add 1-2 strawberries on top with mint leaves to decorate. You can also add powdered (confectioner) sugar just lightly sprinkled on top before placing the strawberries.
NOTE: Strawberries can be substituted with raspberries or frozen cherries.
Adapted from www.drweil.com
