Bake, Run, Live

I would like to tell you that this is a “good for you” dessert, but as soon as you take a bite, you will never believe me!

Chocolate Cake!!

Not just any chocolate cake, though! This one contains no flour and is made with pure maple syrup instead of sugar. And of course it’s loaded with chocolate! While this cake is only about 1 inch high, don’t let that fool you. This is like eating a chocolate truffle- smooth, creamy, and oh, so rich. Small slices are advised! I served mine with a little salted caramel sauce and 2 small scoops of homemade vanilla ice cream. If you want to serve this for Valentine’s Day, a little strawberry or raspberry puree drizzled on the plate would be delicious (and festive)!

One Year Ago: Krave Puppy Chow

Flourless Chocolate Cake
Recipe lightly adapted from About.com

2 oz. unsweetened chocolate
4 oz. semi-sweet chocolate
1/2 cup (1 stick) butter
2/3 cup pure maple syrup
1/4 teaspoon sea salt
3 eggs
1/2 cup cocoa
1/2 teaspoon vanilla bean paste

Preheat oven to 350 degrees. Spray an 8 inch springform pan with cooking spray. Line the bottom of the pan with parchment paper, then spray the paper with cooking spray. Set aside.

In a medium-sized saucepan, add the unsweetened chocolate, semi-sweet chocolate, and butter and melt over medium heat. Add in the maple syrup and sea salt and stir until well combined.  Remove the pan from the heat and whisk in the eggs, one at a time. Continue to whisk until the eggs are completely incorporated and the mixture is smooth. Using a sieve, sift the cocoa into the batter. Whisk until all the cocoa has been well combined, then stir in the vanilla bean paste.

Pour the batter into the prepared pan. Bake for 20 minutes or until the center of the cake is just firm to the touch (the top of the cake will still be shiny). Do not overbake. Remove the cake from the oven and let cool for 15 minutes. After 15 minutes, run a knife along the edge of the pan, then after releasing the springform clasp remove the edge and invert the cake onto a serving plate. Remember to remove the parchment paper if it sticks to the cake. Let cool completely. Serve as desired. Enjoy!

I’m linked at: Nutmeg Place, Cornerstone Confessions, Addicted to Recipes, Food Done Light, Simply Sugar and Gluten-Free, Taste and Tell, and Buns In My Oven.

Made with love, not calories!