I found this recipe' when I was searching for a healthier version of chocolate cake. This is so delicious. I have made this several times and, as a cook who is not a great baker, it has never failed me. Today I made it in oversized muffin cups instead of a baking pan. NOTE: you may need to shave about five minutes off of the baking time. Ovens vary. Enjoy!
FLOURLESS CHOCOLATE CAKE
No sugar, butter or flour in this incredibly moist chocolate cake. Yes, healthy can taste like heaven! Author: Delphine Fortin Recipe type: Dessert
Cuisine: Healthy Yield: 6 servings
7.5 oz (200g) unsweetened baking chocolate or at 70% cocoa
1 tbsp unsweetened cocoa powder
1⁄2 tsp baking soda
11⁄4 cup (200g) pitted dates, or about 10 dates (Medjool dates are best)
3 large eggs
1⁄4 cup coconut oil
1 tsp vanilla extract
1 Preheat the oven to 350 F (180 C).
2 In a food processor, pulse chocolate, cocoa powder and baking soda until texture of
3 Pulse pitted dates, then eggs, coconut oil and vanilla.
4 Transfer the batter into a 8x8 inch (20 x 20 cm) baking dish.
5 Bake for about 25 minutes or until a toothpick comes out clean.
6 Allow to cool before serving.
Serve size: 8 servings Calories: 166 kcal Fat: 15g Saturated fat: 10.7g Unsaturated fat: 9.3g Trans Fat: 0g Carbs: 17.1g Sugar: 3.7g Sodium: 103mg Fiber: 4.7g Protein: 6.5g Cholesterol: 61mg