Flourless No Sugar Added Chocolate Cake Recipes

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HEALTHY EXTRA MOIST CHOCOLATE CAKE



Healthy Extra Moist Chocolate Cake image

Flourless, butter free and naturally fruity sweetened... this is what this incredibly tasty and extra moist chocolate cake is all about.

Provided by Delphine Fortin

Categories     Dessert

Time 35m

Number Of Ingredients 7

7.5 oz (200g) unsweetened baking chocolate or at 70% cocoa
1 Tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1 1/4 cup (200g) pitted dates, or about 10 dates
3 large eggs
1/4 cup (60ml) coconut oil
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a food processor, pulse chocolate, cocoa powder and baking soda until texture of coarse sand.
  • Pulse pitted dates, then eggs, coconut oil and vanilla.
  • Transfer the batter into a 8×8 inch (20 x 20 cm) baking dish.
  • Bake for about 25 minutes or until a toothpick comes out clean.
  • Allow to cool before serving.

Nutrition Facts : ServingSize 8 servings, Calories 166 kcal, Sugar 3.7g, Sodium 103mg, Fat 15g, SaturatedFat 10.7g, UnsaturatedFat 9.3g, TransFat 0g, Carbohydrate 17.1g, Fiber 4.7g, Protein 6.5g, Cholesterol 61mg

FLOURLESS, NO SUGAR ADDED CHOCOLATE CAKE



Flourless, No Sugar Added Chocolate Cake image

If you use a sugar free vanilla extract like Since Singing Dog Vanilla, the only sugar source in this cake is the naturally occurring sugar in the almond flour. Top it with the Sugar Free Chocolate Mousse for a decadent sugar free treat.

Provided by weirdoguyboy808

Categories     Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
1 tablespoon unsweetened cocoa powder
2 tablespoons almond flour
1/2 lb semisweet chocolate chunk (for cooking)
1/2 cup sour cream
2 egg yolks
5 egg whites (at room temperature)
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees.
  • Coat a 9” Spring form pan with butter and dust with cocoa powder. (do not tap out excess).
  • Combine melted chocolate and remaining butter. Stir until smooth and combined. In a large bowl combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract. Stir until well-blended.
  • With an electric mixture, beat egg whites and salt until stiff glossy peaks form. Add one-quarter of egg whites to the chocolate mixture to lighten. Gently fold in the remaining whites until no white streaks remain.
  • Pour into prepared pan and smooth the top.
  • Bake for 20 min or until cake has risen and is barely dry on the top. A wooden tooth pick inserted comes out with a lots of moist crumbs.
  • Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically. Loosen edges of the cake with a knife and remove the pan sides.
  • This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. Texture should be dense, moist and slightly fudgy .
  • *Chocolate can be melted on low microwave setting just until melted or over a double boiler.
  • 4 g. Net Digestible Carbs per serving size (without mousse or almonds),
  • 1 g. Sugar.
  • www.ycchocolate.com.

Nutrition Facts : Calories 225.9, Fat 14.3, SaturatedFat 8.3, Cholesterol 57.5, Sodium 121.4, Carbohydrate 19.9, Fiber 2.1, Sugar 15.8, Protein 4.6

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