Gluten Free Flourless Dark Chocolate Cake w/ Ganache

Chocolate, well what can I say, it’s yummy! I am not a chocoholic, but when I do want it, this recipe is easy enough that I can whip something up without having to go and buy something pre-made.  

I prefer to use a high quality chocolate with a high percentage of cacao, this way you are getting more of the antioxidant benefits from the chocolate.  Hey, it works in my mind as I am eating the whole cake telling myself it is good for me.

It is true though, raw cacao does have many antioxidant properties that can keep your heart healthy and your blood pressure down.  Plus, it is a great source of magnesium, copper and a mile stimulant that doesn’t affect your central nervous system like coffee can.

Everything in moderation keeps you healthy and happy.

 

GlutenFree Flourless Dark Chocolate Torte w/ Ganache

Ingredients

1/4 tsp. salt
3/4 c. granulated organic Sugar (I like to use Coconut palm sugar)
6 oz.  72% Cacao chocolate bars 
1 stick of organic unsalted butter
4 eggs
1 Tsp Vanilla extract
1/3 c Raw Cacao Nibs (I buy from Whole Foods)

Ganache
4 ounces bittersweet dark chocolate
1/2 cup heavy cream
1/2 Tsp vanilla extract

Instructions

  1. Preheat oven to 375, tear off a piece of parchment paper, grease pan and paper, then fit into your 8″ round cake pan.
  2. Cut chocolate & butter into pieces.  For melting I don’t have a microwave or double boiler, so I use a small saucepan and slowly mix the butter and chocolate together until melted so it doesn’t burn.
  3. In your mixing bowl add the butter, chocolate, sugar and cacao nibs, salt & vanilla, mix well.  Then add eggs one at a time and mix until batter is smooth
  4. Pour batter into pan and bake for 25 minutes
  5. Let cake cool in pan for 5 minutes then take a knife and run along the edges to make sure nothing is sticking, then carefully pop it out on cooling tray.

For Ganache sauce:

  1.  Heat heavy cream first and then add vanilla & chocolate pieces when hot but before it boils.  Keep mixing until smooth.
  2. After cake has cooled either layer it on or drizzle along the top.

*I have seen a few recipes that say to separate the egg yolk from whites.  If you choose to do this, add the egg yolks in first and follow all directions until mixed well.  Take separate bowl with egg whites and beat on high until they are slightly stiff and then fold into cake mix carefully and pour into pan.

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Comments

  1. Reply

    This looks too good to be true. However, I can’t eat chocolate because of the caffeine, Will make it with carob and eyeball it using unsweetened carob chips and organic raw carob powder. The chips are very sweet. It won’t be as dark but should be yummy. I use Xylla xylitol instead of sugar. Will make it asap!

    1. Reply

      what about the caffeine bothers you?

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Hi, I’m Kirsten

I am a Gluten Free Nutrition Consultant who’s goal it is to make the lives easier and healthier of those with Celiac disease and those that choose to live the gluten free lifestyle.

Living the gluten free lifestyle is not an easy one and can be very overwhelming: from testing to grocery shopping, to eating out and deglutening your own household, I am here to walk you through the process from beginning to end.  With tips, tricks, humor, healthy recipes and sometimes just an understanding ear, I will guide you seamlessly through.

I was diagnosed with celiac disease in 2010, so I understand completely the trials and tribulations of living gluten free.

 

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