Simple & Healthy Flourless Chocolate Cake

Alright fellas (and ladies) here’s a super easy Valentine’s dessert for you and your better half. Everyone loves a bit o’ chocolate and if ever there was a day to tuck in it’s this Sunday, Valentine’s Day. I actually made this recipe two ways and after my taste test, both got the thumbs up. They’re flourless and butter free. Not too shabby for a chocy dessert.

RECIPE A:
Yields 7

1/2 cup sliced almonds
1/8 cup organic apple sauce
1/8 cup non-fat Greek yogurt
2 organic eggs
6 oz bittersweet chocolate chips (60% cocoa)

DIRECTIONS:
Preheat oven to 350°F.
Begin by melting the chocolate, stirring occasionally.
NOTE: To melt the chocolate you need a Pyrex glass or a metal bowl that will sit on top of a saucepan, known as a double boiler. Place a couple of inches of water in the pan and heat with the bowl acting as a lid. Do not let the bottom of the bowl touch the water. The steam from the water heating will melt the chocolate.

Pulse the almonds in a food processor to rough chop texture. When the chocolate is fully melted remove bowl from saucepan and let cool for 2 minutes. Fold in the apple sauce and yogurt. Turn on food processor and while running, pour in the chocolate mixture. Mix for 30 seconds and one at a time add the eggs to the machine.
Scrape down the sides after both eggs have been added and pulse again for 20 seconds.

VERSION A                                                                  VERSION B

Pour the batter into non-stick muffin trays and bake for 20 minutes approx. Test by sticking a toothpick into the center of one and if it comes out clean and not gooey (very technical term) you’re good to go.

VERSION A ON BOTTOM                                                                       VERSION B ON TOP

Let cool until the tops fall back down. Serve warm or room temp.

RECIPE B:
Yields 5

1/2 cup sliced almonds
2 tbsp honey or 1 1/2 tbsp Agave
2 organic eggs
6 oz bittersweet chocolate chips (60% cocoa)

VERSION A on the left, VERSION B on the right

DIRECTIONS:
Follow the same directions as above when melting the chocolate and pulsing the almonds. Add the agave to the melted choc then add to the blitzed almonds. Add the eggs to the choc, one at a time as the machine is running. Pour the batter into the muffin trays as above.

Both flourless recipes turned out great after a couple o’ go’s at it. The first time involved using Stevia packets to replace sugar but the aftertaste from the Stevia was pants. That’s when I decided to try making them using applesauce and honey. Both came out equally sweet and tasty. Version A was lighter in color and a bit creamier with a bit of a mousse taste while Version B was darker and more cakey with a hint of a brownie consistency. Not too shabby for healthy cakes!

(Could work for Mother’s Day, too!)

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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Tagged as: baking, dessert, flourless cake, Gavan Murphy, healthy cooking, healthy food, healthy recipe, Los Angeles, Mother's Day, sweet, the healthy irishman, Valentines Day