If you follow along with my stories over on Instagram, you may have seen me experimenting with this chocolate cake recipe. This is my all-time favorite chocolate cake, and I wanted to find a way to make it completely healthy & guilt-free!!
After a couple of tries, I think I got it just right!!
NOTE: This recipe is “Trim Healthy Mama” friendly, for those of you who follow that lifestyle!
This is adapted from a recipe I pulled out of a Taste of Home catalog years ago. It’s easy-breezy to make, and a true chocolate lover’s dream!
Enjoy!
Flourless Chocolate Cake
(gluten-free, sugar-free, THM-S)
Ingredients:
1/2 cup unsweetened cocoa powder (plus additional for dusting pan)
4oz Lily’s stevia-sweetened chocolate chips
1/2 cup butter
1/3 cup Super Sweet Blend (This is a stevia/erythritol blend ratio: 1tsp stevia extra to one cup erythritol)–if you are using coconut sugar or other natural sweetener, you will need to increase this amount by 2 or 3 times this amount.
2-3 pinches (or doonks) Stevia Extract
3 whole eggs + 1 egg yolk, beat with a fork before adding to batter
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Pinch of mineral salt
Heavy Whipping Cream & Raspberries for frosting and decorating your cake! (optional, but highly recommended. 🙂 )
Directions:
Preheat oven to 300º F .
Grease an 8 or 9″ round cake pan or springform pan, line with parchment paper, grease again, and dust paper and pan sides with cocoa powder + a sprinkle of super sweet blend.
Heat chocolate and butter in heatproof bowl set over a saucepan of simmering water, stirring occasionally, until melted. Remove from heat, and stir in cocoa powder until combined. Stir in super sweet, stevia extract, eggs, vanilla, and pinch of salt.
Pour into prepared pan.
Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out slightly wet. In my oven this took 20-25 minutes. Watch carefully so it doesn’t over bake!
Cool in pan for 10 minutes, then turn out onto a wire rack. Remove parchment and cool completely before slicing.
Topping:
Once the cake is completely cooled, whip heavy whipping cream with super sweet or other sweetener of choice until spreadable. Garnish with berries!
For a fun way to serve it, you can cut out two small circles of cake (I used a mason jar lid as a template and cut around it with a sharp knife), and pipe the whipping cream between the layers and on top. The raspberries add delightful flavor and a pop of color!!
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