Simple & Healthy Flourless Chocolate Cake

by Gavan on February 12, 2010

Healthy Flourless Chocolate Cakes

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.

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)

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.

Double Boiler Melting 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.

Healthy Flourless Chocolate Cakes (Version A) Healthy Flourless Chocolate Cakes (Version B)

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.

Two Versions of Flourless Chocolate Cakes Two Versions of Flourless Chocolate Cakes

VERSION A ON BOTTOM                                                                       VERSION B ON TOP

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

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)

Healthy Flourless Chocolate Cakes

VERSION A on the left, VERSION B on the right

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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{ 10 comments… read them below or add one }

Mary Bess February 14, 2010 at 9:20 am

Oh Gavan, these look great!! I’m totally in a groove these days looking for healthy ways to make sweets….I have to work around my sweet tooth, ya know?! I’m going to give these a try today! Will keep ya posted!

Anne February 20, 2010 at 7:18 pm

I saw MB’s picture of these and they just looked so yummy!
I’m thinking of making them for my mother-in-law’s birthday surprise! She’s eating healthier lately and watching her weight!
This is such a simple recipe and the ingredients are mucho clean!

Thank you!

kristine February 23, 2010 at 9:42 am

Thanks for the recipes. What is the white stuff in the center dish. Is it whipped cream? If so could you also share recipe. Thank you!

Gavan February 23, 2010 at 4:30 pm

No it’s just ice cream. I did a comparison between 2 different types I’ve used before so if you don’t have a favorite here’s mine.

Gavan February 24, 2010 at 8:12 am

Hey Kristine, I forgot to mention that this ice cream was actually a soy vanilla ice cream.

Krystie November 22, 2011 at 3:22 am

I made both batches last week and they are both amazing, but just made a batch of version A and doubled the mixture to make 12 and these are my favourite things right now. Not too sweet and I used 70% cocoa chocolate and added a bit of baking equal and they are so good 🙂

Gavan November 29, 2011 at 11:46 am

Krystie, I’m not big into desserts that are too sweet so that’s why I went with this. I’m glad you liked it and appreciate the feedback. Cheers, G

Brae January 21, 2012 at 10:21 am

Does 1/2 c sliced almonds, when ground, produce 1/2 c? I will just use almond meal from Trader Joes as I don’t have a food processor.

Gavan January 21, 2012 at 12:18 pm

Hey Brae, no it doesn’t. Use the ground almonds and you’ll be good. Cheers.

Felicia March 27, 2013 at 4:26 pm

We have nut allergies in our family. Is there anything that can be replaced for the almonds?

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