June 24, 2010

Flourless Chocolate Cakes

Flourless Chocolate Cakes

It was my hubby's birthday and I wanted to make something small for the four of us to enjoy. We were going to have family over to celebrate on the weekend but I wanted to have something sweet to celebrate on his actual birthday.

We are big chocolate fans and my hubby enjoys subsituting almond flour with regular flour in recipes (he's a lower carb advocate). I also substituted baking splenda with the bulk of the sugar in this recipe.

The cakes were very rich and chocolatey. One small cake was a lot to eat. I would have preferred them to be a touch more sweeter though, but that's my preference.

This is a great recipe when entertaining. They can be made beforehand too. Add some whipped cream and berries and you have a decadent dessert that serves a large group.


Flourless Chocolate Cakes
makes 12 muffin size cakes or about 6 individual springform pans

3/4 cup (180g) butter, chopped
220 g (7-1/2 oz) pure semisweet chocolate, chopped
1-1/4 cup sugar (*I used 1 cup splenda and 1/4 cup sugar)
3/4 cup almond flour
1 cup cocoa powder, sifted
5 eggs, lightly beaten

Melt the butter, chocolate and sugar in a saucepan, until smooth.

Remove from heat. Add almond flour and cocoa and whisk until completely mixed.

Add the eggs and incorporate until uniform.

Spoon the mixture into prepared 12 cup muffin tins or mini-springform pans.

Bake at 300F for 20-25 minutes until firm. Remove from oven and let cool in their pans on baking racks. Serve.

Recipe adapted from: flourless chocolate cakes, donna hay modern classics book 2


lequan@luvtoeat said...

Oooh, these look super chocolatey and yummy! Thank you for sharing Maki. Happy belated birthday to your hubby.

coffee girl said...

That's a whole-lotta chocolate, maybe I should switch to these instead of coffee to get me going in the morning. They look fantastic.

A Canadian Foodie said...

I am a sucker for flourless chocolate cakes and have a few favourite recipes. This one looks really yummy. I love chocolate, and the denser, more moist, more chocolately, the better. I find espresso powder intensifies the flavour of the chocolate... and then I have a recipe that uses an entire bottle of cassis liquer and it just intensifies the flavour, too. Great stuff. Have fun camping this week!

Maki said...

Yes, chocolatey goodness.

I heard that espresso intensifies the chocolate taste in baked goods but I haven't tried it out yet.

Off to batch 2!


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