Gluten-Free French Chocolate Cake for Your Sweetheart
While being locked-indoors, some of us may feel the urge of creating our own sweet treats. Since many in my surroundings avoid the consumption of gluten and sugar, I keep experimenting with new recipes.
This week I managed to turn a recipe for a French chocolate cake into its low-carb and gluten-free version. It was a hit in terms of consistency and taste. What strikes me most though, was that I can turn a handful of ingredients into such a mouthwatering experience. Therefore, I have used gut-soothing ingredients only.
This recipe is free of:
- conventional sugar
- hydrogenized oils
- plain flour
- bakers yeast
Instead, I can use high-quality butter or ghee from grass-fed cattle, free-range eggs from the farmer's market, and fair-trade dark chocolate with a high percentage of cocoa.
This delicious brownie is loaded with fibers, polyphenols, good fat and clean protein.
Here’s what I used to make gluten-free chocolate cake:
- 7 ounce of grass-fed butter
- 7 ounce of dark chocolate — preferable 70%+ cocoa
- 4 free-range eggs
- 10 dates, additionally 1–2 spoons of healthy-choice sugar, like the less-refined muscovado sugar
- 2 tbs of coconut-flour and 1tbs of starch, like tapioca starch
- optionally, dust with dark cocoa powder
How to Prepare the French Chocolate Cake
First things first. Get the ingredients out and prepare the baking materials: a pot and a water-resistant bowl for the water bath. Get a few bowls ready. You need a blender and a mixer, and a ten-inch cake tin covered with baking paper. Optionally, a food scale for weighing butter and chocolate, but usually there are the measurements already marked on those goods.
Preheat the oven to 356°F. Soak the dates in a cup of hot water beforehand. Melt the butter and the dark chocolate in a water bath.
Puree the dates with as little liquid as possible. Separate the eggs into two bowls. Beat the egg whites to a stiff snow.
Add the yolk to the dates, if you have got a very sweet tooth, add 1–2 spoons of raw sugar. Beat the mix to a creamy homogeneous mass then slowly add the coconut flour and starch, add the melted chocolate-butter slowly and mix well with a whisker. Carefully fold in the snow.
Fill the cake mold with baking paper. Pour the creamy mixture into the pan and bake in the oven for about 30 minutes. Sieve some cocoa powder over the chilled cake to decorate it.
Savor every bite and embrace this delicious cake with a nice cup of tea or lactose-free Caffe Latte to its fullest.
For EU weights and measures, check my blog on belly2brain.com.