There are many recipes for Flourless Chocolate Cake available, especially since the Wheat Belly message demonized the use of wheat flour and sugar. But here is a very low-carb version of Flourless Chocolate Cake that is also dairy-free.
Flourless cakes are heavier than flour-based cakes, so even small servings are quite filling. The use of less chocolate and use of cocoa powder, however, make this a bit more cakey than other recipes that can yield a more brownie or fudge-like cake.
Makes 8-10 servings
6 ounces 100% chocolate, broken into fragments
1/2 cup cococonut oil
5 large eggs, separated
3/8 cup Virtue Sweetener (or other natural sweetener equivalent to 1 1/2 cups sugar)
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Preheat oven to 375 degrees F. Grease a 9-inch springform pan.
In medium microwave-safe bowl, combine chocolate and coconut oil and microwave in 30-second increments until melted. Alternatively, use double-boiler setup to melt. Allow to cool 5 minutes.
Meanwhile, whip egg whites until stiff peaks form.
Add egg yolks, sweetener, cocoa powder, vanilla and almond extracts to chocolate mixture and mix thoroughly. Pour egg whites gradually into chocolate mixture and mix. Pour entire mixture into pan and spread evenly.
Bake for 30 minutes or until toothpick or knife withdraws clean. Allow to cool before releasing springform pan.
I love these recipes, is there a way to print them out? Or is the recipe in one of the Wheat Belly Cookbooks?
Debbie wrote: «…is there a way to print them out?»
Printing from web pages has wildly variable results, even when a page sports a Print button. Here’s what I do:
1. Open a new document in a word processor. I use the Writer app in the free LibreOffice suite, due to great support for step 5.
2. Highlight the recipe from title to final line (to just above “Share:” on this blog).
3. Copy (and how to do this varies by device and operating system).
4. Paste into the document file. You might need to re-size any images. In Writer, just grab one of the corner handles on the image.
5. You could just print now, but I prefer to:
File > Export as PDF
This both saves a copy for future use, and provides more control over printing in Acrobat Reader.
I add a step 1.5, by the way, and also paste in the URL of the page on which the recipe was found, again for future reference.
re: «Or is the recipe in one of the Wheat Belly Cookbooks?»
This recipe does not appear to be in any of the Wheat Belly books (or Undoctored). It looks like a new variant, due to being dairy-free for those with that limitation.
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Looks great, but not “dairy free” if it contains chocolate…
Liz Beavis wrote: «…not “dairy free” if it contains chocolate…»
Can you expand on the theory there?
The ingredients used in this recipe (100% chocolate, and cacao powder), as specified, would be 100% theobroma cacao seed product, with nothing added.
Milk chocolate clearly contains dairy, and sure, a lot of what is sold under the term “chocolate” is in fact milk chocolate, but the program specifically advises avoiding milk chocolate. An inspection of the Ingredients list on the Nutrition Facts panel is always a worthwhile step.
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It would be nice if you could put the nutrition data on your recipes. Esp. the carb and fiber grams.
Copy the recipe link into the My Recrecipes feature in MyFitnessPal.com but make sure to include the number of servings (this recipe serves 8-10 as stated above so if you like larger pieces of cake use 8; if you like them smaller use 10). I use this all the time. Hope this helps :)
Lorien Vidal wrote: «Copy the recipe link into the My Recipes feature in…»
If we presume that Georgia’s request for “fiber grams” is more precisely for prebiotic fiber grams (aka, soluble fiber, including resistant starch), do any of the web calculators or apps do that?
All, of course, report total fat, protein and carbs. Some may report fiber, but, as with SparkPeople’s, for example, they don’t seem to break that down into the two major fiber categories that matter (prebiotic and insoluble).
And I’m not sure that we could today trust any calculator that claimed to provide prebiotic fiber fraction. Reference sources for various foods vary considerably, and the actual fiber function varies with preparation, such as conversion by random acidic other ingredients, and cooking (both temperature and time).
If Dr. Davis (or Rodale) ever re-cast all his recipes to date in a future Undoctored Cookbook, it would be great if it presented not just macronutrients, but also both Net carbs and Prebiotic carbs. I wonder if it’s actually possible to reliably run those numbers today.
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