Flourless Mexican Chocolate Cake

#SneakySnackSunday: Flourless Mexican Chocolate Cake

 

I’ve got to get my Sneaky Snack mojo back. This is the 3rd or 4th failed Sneaky Snack recipe in a row.

I showed up to my sister’s house with a trial recipe that I had never made before. Coconut Flour Blueberry Skillet Bread. I got a pity pat on the back,  a compliment on the skillet that I brought it in,  and an “A for effort”.  That was it. It was disgusting. I do have to blame it on my sister-in-law for sending me the recipe to try and report back to her on how it tasted. Now she knows.

Luckily my brother’s girlfriend is an amazing cook and also likes to make healthy recipes. She brought a flourless chocolate cake that was to die for.

It was delicious and has no added sugar  It got two thumbs up from even the pickiest “dessert connoisseurs” so it seemed like a good one to use.

The only bad part is I’m not sure if my family will ever taste test my Sneaky Snacks again. Gonna have to play it safe for a while.

This recipe doesn’t have any hidden veggies but if you are looking for something with less ADDED sugar, no funky ingredients, and no flour, this is the perfect recipe.

 

INGREDIENTS:

8 large eggs

1 lb. dark, semisweet, or bittersweet chocolate, coarsley chopped (or use chocalate chips)

2 sticks unsalted butter cut into 16 pieces (16 Tbsp)

Optional toppings: Powdered sugar and/or berries. She used a strawberry on top for a garnish

 

 

DIRECTIONS:

  1. Pre-heat oven to 325 F and line the bottom of an 8-inch springform pan with parchment paper and grease the sides of the pan really well. Wrap the outsides of the pan with 2 sheets of heavy duty aluminum foil and put on a large roasting pan.
  2. Bring pot of water to a boil.
  3. Use a stand mixer with whisk attachment to beat eggs at high speed until the volume doubles-approximately 5 mintues
  4. Melt the chocolate and butter together using a double boiler method on the stove or melt in the microwave (put chocolate and butter in microwave safe bowl and heat in 30 second intervals until they are melted and smooth)
  5. Fold in about 1/3 of the beaten eggs into the chocolate mixture, using a rubber spatula. Fold in half of the remaining egg foam, and then the last half of the foam until it is mixed together well.
  6. Scrape the batter into the springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and carefully pour in enough boiling water to come about halfway up the sides of the springform pan. Bake for ~40 minutes until it has risen slightly and the edges are just starting to set. Remove the springform pan from the water bath and set on a wire rack to cool. Cover and refrigerate until cool.

*Original recipe says to bake for 22-25 minutes but it took closer to 40 minutes for this one

*She used the double broiler method to melt the chocolate to make sure it melted properly

 

Recipe adapted from gimmesomeoven.com

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