While our flourless chocolate cake is absolutely delicious, it isn’t approved for the 21-day cleanse. But we will have to keep it in mind to treat ourselves to a healthier dessert, for completing our cleanses! We also have a delicious Chocolate Avocado Mousse that you can enjoy while cleansing. This flourless chocolate cake is delicious and indulgent without all the refined flour, white sugar and processed ingredients used in most chocolate cakes, making it a much healthier, yet still indulgent dessert to satisfy our chocolate cravings.
The Flour in Our Flourless Chocolate Cake
Almond flour is a staple in gluten free baking and great substitute for traditional wheat flour. Almonds contain a good amount of healthy fats and proteins, making them very filling and heart healthy. Almonds are also packed with calcium and potassium, which are key minerals for bone health.
What is Xylitol
Xylitol is a natural alternative to sugar. It has 40% fewer calories than sugar and does not spike blood sugar or insulin levels, like normal sugar does. While xylitol is better for you than sugar, it is still a sweetener and should be used sparingly.
Get Cracking: The Benefits of Eggs in Our Flourless Chocolate Cake
While eggs are not approved on the cleanse they can be a good addition to add back into your diet afterwards, especially for this flourless chocolate cake. Eggs are a great way to get in protein without consuming a ton of calories, one egg contains around 6.5 grams of protein. Eggs are also a great source of betaine and choline, both of which are very important in keeping your heart healthy.
Prep time: 30 minutes
Cooking time: 20 minutes
For the cake:
coconut oil and almond flour for coating the pan
1/2 cup plus 2 tablespoons coconut oil
3 ounces baker’s chocolate
2 teaspoons ground cinnamon
½ teaspoon vanilla extract or powder
pinch of sea salt
5 egg yolks
3/4 cup plus 2 tablespoons ground xylitol
4 egg whites
a pinch of cream of tartar
1/2 cup almond flour or ground almonds
For the sauce (optional):
1/2 cup cashews
1/2 cup coconut oil
1/4 cup ground xylitol or coconut palm sugar
1/4 cup plus 2 tablespoons cacao powder
1/2 teaspoon vanilla powder or extract
¼ cup water, more as needed to thin
pinch of sea salt
Preheat the oven to 350°F. Grease the inside of the 8/9 inch springform pan with a few tablespoons of melted coconut oil then coat with almond flour. Move the pan in a circular motion to cover all the oil with the flour. Shake out any excess, then set aside. Add the egg yolks and 1/4 cup of the xylitol to a stand up mixer and beat until quadrupled in size.
While the yolks whip, slowly melt the chocolate, cinnamon, vanilla, sea salt, and coconut oil. Once melted, remove from the heat and allow to cool slightly. Stir the whipped yolks into the melted chocolate/oil mixture then pour into a large mixing bowl. Stir in the almond flour.
Clean out the stand up mixer bowl, wipe dry then, add the egg whites and cream of tartar. Whip until soft peaks then slowly add the remaining xylitol. Continue to whip until medium peaks are formed. Gently fold the egg whites, one quarter at a time, into the yolk mixture.
Carefully pour the mixture into the coated pan and bake for 12-15 minutes, or until the cake slightly firm and a bit wobbly in the middle. Remove from the oven and allow to cool.
Make the sauce by blending all the ingredients in a blender until smooth and creamy, using water to thin to a smooth and creamy consistency. Once the cake has cooled, drizzle the top with the chocolate sauce and serve with fresh berries.
Recipe by Frank Giglio
Photography by Kristin Dillon