So, recently whilst I was watching a thoroughly informative and educative documentary on how we tend to harm our bodies with foods that claim to be nutritious but instead, are simply products loaded with sugar, I knew a change had to be made.
With the obesity rates at an all time high and diseases like diabetes and cancer sprawling all over the globe, it is time we take some meaningful action.
I know for a fact that desserts are my weakness and I’m pretty darn sure that’s the case for a whole lot of you guys and the last time we checked, we knew we were not ready to give up eating out favourite meal of the day anytime soon.
So, behold – This is the flourless chocolate cake of your dreams ladies and gents!
It has no flour, no sugar and no nuts and yet, it tastes every bit as delicious as a sinful chocolate cake should be!
It’s moist, dense and fudgy. It’s melt – in – your – mouth good and you will find it difficult to stop at just one piece!
But that’s what the whole point of making this cake is – so you can indulge without the guilt, yo!
This flourless chocolate cake was demolished within seconds of photographing it, so what you see in these photos is just moments before its extinction.
- 100 grams butter, room temperature
- 100 grams dark chocolate, chopped roughly
- 80 grams Kimia Dates (or any dates that have a pulpy flesh)
- 2 tbsp warm water
- 2 egg yolks
- 2 egg whites
- 1/4th tsp salt
- Preheat oven to 180 degrees Celsius.
- Fill a saucepan with water with up to 2 inches full. Bring it to a boil and then reduce the heat to a simmer.
- In a metal bowl, add the butter and chocolate. Place it over the saucepan and stir till nearly 75% of the butter – chocolate mix has melted. Take it off the saucepan. The residual heat will melt the rest of the mix.
- Let it cool at room temperature slightly.
- In the meantime, pit the dates and add them to the blender. Also add 2 tbsp of water from the saucepan containing the hot water.
- Blend till a smooth paste forms.
- Add it to the butter and chocolate mix and mix well so that no lumps remain.
- Add the egg yolk and mix well with the spoon or spatula.
- In a clean metal bowl, add the egg whites and salt and start by whisking it in a stand mixer or hand mixer; first on low speed and gradually increasing the speed to medium for a total of 4 minutes. Beat on the highest setting for 30 seconds. By this point, the egg whites will have reached stiff peaks and will look foamy.
- Using a metal spoon put a dollop of the egg whites into the chocolate mix and mix thoroughly to loosen up the batter.
- Now from the next dollop onward fold the egg whites into the cake mix until all of it has been incorporated into the mix.
- Pour the batter in the prepared 6 inch cake tin and bake in the center of the oven at 180 derees Celsius for 18-20 minutes or until the center of the cake is firm yet springy and a skewer or a clean knife inserted into the center of the cake emerges clean.
- Let it sit in the tin for about 30 minutes – 1 hour before taking it off on a wire rack to cool completely (about 2-3 hours)
- Slice the cake and serve with fresh strawberries or cream or both.