Seldom do you find a food that comforts the soul like homemade chocolate cake. There is something fond about it. The texture, the rich velvety flavor, each bite sending you deeper into a luscious sugar coma. It’s a simple pleasure really, but when you taste a cake that sends cascading waves of decadent chocolate flavor over your tastebuds, feeling bliss isn’t so out of the ordinary.
As a gluten-free-foodie people often think that I get the “short end of the stick” when it comes to baked goods. I however, don’t really see it that way. Yes, its a challenge, no, most bakeries and restaurants don’t offer very many gf options if any at all. But if you are crafty and like food enough you come up with concoctions that will knock most of the traditional treats on their ass.
Flour-less Chocolate Cake is a decadent treat that is sure to please all of your dessert sensory cravings with out even breaking the traditional thought of “cake”. It is sweet, moist, and decadent all without adding any “dry” ingredients into the batter (aka the easiest cake to make ever).
Start by preheating your oven to 350 degrees ferinheight.
You will need:
12 oz Dark Chocolate Chips
1/2 cup Raw Sugar (fine grain so it dissolves smoothly into the batter)
6 Eggs, separated
6 tbsp Butter
9 inch spring form pan (mine is in storage so I actually used a bread loaf pan and it worked out well)
In a double boiler Melt the Dark Chocolate and Butter, stirring regularly. If you don’t have a double boiler (which again, mine is packed) use a glass bowl and melt the chocolate in the microwave being sure to stir it every 20-30 seconds.
While the chocolate is melting, Separate your eggs. The trick is the crack them, pull apart slowly and pour the egg back and forth over a bowl, allowing the whites to run off and the yolk to stay cupped in the shells as you go back and forth.
Set the yolks aside.
Whip the Egg Whites until they peak (If you don’t have patients for this, whip them until the froth is relatively dense)
Once the chocolate is melted stir in the sugar, allowing it to dissolve fully.
Fold in the yolks, a little at a time, you want them to temper the chocolate so that when you pour the whites in they aren’t cooked by the heat.
Next Fold in the egg whites. By folding them in as aposed to just stirring you will get a more airy light texture to the cake.
Pour the mixture into your baking tin, and Bake for 25-30 minutes until the top Cracks (and toothpick comes out clean)
While the cake is baking whip up some divine Vegan Coconut Whip Cream-
1 can Coconut Cream (or full fat coconut milk) Refrigerated Over Night
Vanilla, Cinnamon, and Sugar to taste
Scoop the solid Coconut Milk out of the can, leaving only the coconut water remaining in the bottom (You can save the water and add to a smoothy or protein shake)
Add 1tsp vanilla, two dashes cinnamon, and 1-2 tbsp of sugar
Whisk until the cream changes from a solid to a dense and fluffy texture.
Once the cake is done baking, allow it to cool for 15-20 minutes.
Slice and serve with the Coconut Cream and Fresh Sliced Strawberries!
I’m not going to lie, I had motives for baking this cake. It is not one you just whip up and leave sitting around. If you do, you will end up eating half of it in one sitting and or gaining five pounds in two days guaranteed. It was a thank you for our friend Danny who was kind enough to tour us all over LA this weekend.
He took Drew and I to fantastic foodie spots such as Bottega Louie , Little Bear, and Little Doms for different eats and treats, all the while pointing out places to live, apartments worth killing for, and all the best nooks to tuck into for a bite or a good cup of coffee. Being able to see people out and about gave us a much better idea of the different cultures in the areas we are currently considering to rent in. Knowing that good food and coffee cultures exist in down town LA and the surrounding burrows made us want to move there even more.
The excitement is building… can’t wait to see whats next.
Cheers for now and Bon Appetite!