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Flourless Chocolate Cake Last weekend I had the opportunity to celebrate a delicious birthday with my dear friend Nora. I have been gluten-free for a while (and have been feeling and looking sooo  much better for it), so I was ecstatic to find out Nora had decided to create a totally gourmet gluten-free feast in honor of her own dietary transition.

This recipe was a total hit, which is why I am sharing it with you. I modified it to be sugar free as well, using xylitol (a sugar alcohol derived from birch or corn). I recommend buying the kind made from birch, which is also called birch sugar sometimes. Xylitol can just about be substituted cup for cup with regular sugar, but will not spike blood sugar or cause any of the other funky sugar issues.

Enjoy this healthier indulgence during your next celebrations! (Thank you Nora!)

Nora’s Birthday French Flourless Chocolate Cake (Gluten-free)

Yield: 12 servings

Ingredients:

7 oz (200 g) semisweet chocolate (45-50 % cocoa)

8 oz (225 g) organic butter, ghee or coconut oil (unsalted)

just under 1 cup xylitol (get the birch kind made from birch, not corn)

5 eggs, separated

1. Preheat oven to 350 degrees F

2. Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and butter the tin. (Nora didn’t use the paper)

3. Break the chocolate into small pieces and melt it with butter or ghee over hot water, or in the oven works also

4. Beat the egg yolks with half of the xylitol. I put in all the sugar with the egg yolks and added a couple of tablespoons of warm, not hot water

5. Fold in the melted butter and chocolate mixture – be sure that its not to hot otherwise you cook the eggs

6. Beat egg whites until frothy by using an electric mixer; (gradually add the remaining xylitol,) beating until stiff peaks form.

7. Fold in the beaten egg whites.

8. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 minutes.

9. Use a knife to separate the cake from the non-stick paper. Please observe that the cake is quite sticky!

The Flourless Chocolate Cake may be served warm or cold with Cashew Whipped Cream or Coconut Bliss (yumm!). The cream may be dusted with raw cacao powder before serving, and decorated with raspberries or strawberries.

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2 omega-3 organic eggs

1 cup coconut cream (or full fat coconut milk)

2 tablespoons organic blackstrap molasses

1 tablespoon vanilla

3 scoops Vanilla Dream Protein (hormone and antibiotic free whey)

1/3 cup ground Flaxseed

2-3 tablespoons Ground Cinnamon

1/4 teaspoon (approximately) of each:

pinch ground Nutmeg

1/4 to 1/2 teaspoon ground Ginger

pinch ground clove

pinch ground allspice

1/2 teaspoon pumpkin pie spice

1/2 teaspoon Real Salt, Celtic or Himalayan pink Salt

pinch stevia powder, if needed

2 (15 oz.) cans organic pumpkin puree (unsweetened). Or make your own by pureeing

cooked pumpkin, winter squash or sweet potato.

1 cup organic walnuts

ground Cinnamon, sprinkle to taste

Directions:

1. Lightly oil 9 x 9 baking pan with extra virgin coconut oil.

2. Using a 14-cup food processor, blend eggs until creamy.

3. Add coconut cream, molasses and vanilla to eggs. Blend until thick and creamy (approximately 1 minute).

4. Add one can of pumpkin at a time to the mixture, blending in between.

5. Add remaining ingredients, except nuts, and blend until mixed.

6. Mix in nuts until blended.

7. Taste the batter to check sweetness. Add some stevia or more spices according to your liking.

8. Pour into the sprayed pan and sprinkle cinnamon on the top before baking.

9. Bake at 325° for 1 hour and 45 minutes. Rotate the pan at 50 minutes to ensure even browning.

10. When the bars are cool, cover with plastic wrap or foil. Cracks will appear on the top and will flatten when the bars cool.

Note: Bars must sit overnight for the flavors to meld. They will not taste good right out of the oven.

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