Happy birthday to me!!! It’s my birthday so I HAVE to post a chocolate cake recipe – duh! And this chocolate cake cannot possibly be simpler. A handful of very common ingredients, all easily on plan! Often chocolate recipes require or suggest using chocolate chips or melted chocolate so I love finding recipes that just use unsweetened cocoa powder! Don’t let the references to a springform pan scare you off. You could bake this is a regular round or square pan, the edges just might not look as good. I would use nonstick spray or even parchment paper just in case, to help with that.
Flourless Chocolate Cake http://honeyvillefarms.blogspot.com/2015/08/flourless-chocolate-cake.html
Preheat oven to 325 degrees. In a large bowl, combine cocoa, Splenda, eggs, coconut oil, vanilla, and salt, and, using an electric hand mixer, whisk together until a smooth batter forms. Pour into a springform pan (if you don’t have one you can bake it in something else but it may not come out of the pan as easily). Bake for 35 min. Remove and let cool 15 min before unlatching the side wall of the springform. Once cooled, run a rubber or plastic spatula between the cake and side wall to ensure it doesn’t stick then remove cake from pan. The website likens it more to a sponge-like or cheesecake texture than a standard cake texture. This makes 4 servings, each counting as a protein and a fat serving.
I have a set of mini springform pans because I generally make much smaller versions of recipes for myself. I believe I did a quarter recipe to make a single little cake, which was very simple with these measurements. The website where I found this recipe described the texture to be soft and spongy, more like cheesecake. I didn’t notice that and was surprised, expecting a typical cake texture!
Never fear – chocolate is here! Whip up this gluten-free, Meltdown-friendly chocolate cake for you and yours to make any day special. Feast flourless, feast spongy, and as always…FEAST ON!!!
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