Nowadays, lots of people in anyone’s entourage are obsessed with gluten-free diets. I’m still not sure how I feel about it. I have done some research and even tried not having gluten for a full month, but I guess I still need more information to make up my mind as to when and to whom is gluten bad.
My aunt is one of the gluten-free obsessed. She claims gluten is the worst thing you can eat and having bread is literally a sin for her. Every time we gather at someone’s place, I ask how I can be of help and my aunt requests a gluten-free cake. So last time, for my uncle’s birthday, I gave the flourless chocolate cake a go. And, SUCCESS! It was yummy, and somewhat guilt-free (I still use butter and sugar in my cakes), but I tried to make it the healthiest possible. I used the least sugar I could, made it with dark chocolate and the butter did not exceed the 100 grams limit. I truly recommend this recipe for anyone with a sweet tooth who likes to “indulge in moderation”. Here goes:
Flourless Chocolate Cake Recipe
What you’ll need (for a small cake)
- 113 g bittersweet chocolate (I used Hersheys dark chocolate chips)
- 3 eggs
- 1/2 cup sugar
- 1/2 cup cocoa powder
- 110 g unsalted butter
- Powdered sugar to sprinkle
- TOOLS: Sifter, whisk, bowl for bain-marie, small mold, scale, measuring cups.
How to make it
- Preheat your oven at 180 degrees celsius
- Melt the chocolate and butter in a bain-marie. Stir until smooth and remove from heat.
- Whisk in the sugar.
- Add the eggs and whisk.
- Sift the cocoa powder over the mix and whisk until just combined.
- Bake for 20 minutes (or I like to wait until I smell the chocolate).
- Let it cool then sift the powdered sugar on top.
I loved it the next day for breakfast! Thoughts?