| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| Calories 79 | |
| % Daily Value * | |
| Total Fat 3 g | 4 % |
| Saturated Fat 1 g | 6 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 92 mg | 31 % |
| Sodium 90 mg | 4 % |
| Potassium 64 mg | 2 % |
| Total Carbohydrate 4 g | 2 % |
| Dietary Fiber 1 g | 5 % |
| Sugars 4 g | |
| Protein 4 g | 8 % |
| Vitamin A | 3 % |
| Vitamin C | 0 % |
| Calcium | 2 % |
| Iron | 4 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Flourless Chocolate Cake
Flourless Chocolate Cake Recipe chocolatey, fudgy and dense decadent dessert. Melts in your mouth. A chocoholics favorite sweet treat.
Ingredients
- 6 egg yolks
- 1/4 cup maple sugar
- 1/8 cup monk fruit
- 1/4 cup canned full fat coconut milk
- 1/8 cup dark brewed coffee
- 1 tsp vanilla
- 1/2 cup cocoa
- 6 egg whites
- 1/8 cup yacon syrup
Instructions
- Preheat oven to 350 F.
- Grease the bottom of a 9-inch cake pan.
- Flourless Chocolate Cake Recipe chocolatey, fudgy and dense decadent dessert. Melts in your mouth. A chocoholics favorite sweet treat.
- A chocoholics favorite sweet treat.
- Separate the eggs into two large bowls one for egg whites and one for egg yolks.
- Whip egg yolks with maple sugar and Yacon Syrup until mixture is full, voluminous, and beginning to recede slightly.
- Slowly add coconut milk, brewed coffee, and vanilla into the egg yolks mixture and beat until well combined.
- Add half of the cocoa into the egg yolks until well combined.
- Add half of the cocoa into the egg yolks mixture until well combined.
- Finally, add in the remaining cocoa until well blended.
- Next, beat egg whites until frothy slowly add in the Yacon Syrup beat until stiff peaks are formed.
- Lastly, fold the egg whites into the mixture with cocoa.
- Using a spatula scrape out the batter into your cake pan.
- Tap the bottom of the pan on the counter slightly making sure there are no air pockets in the batter.
- Place cake pan into the center of the oven and bake 20 minutes.
- Reduce the heat to 300 F and bake for an additional 30 minutes.
- Check with a toothpick to make sure the center is cooked and the toothpick comes out clean.
- Remove cake from the oven and allow the cake to cool approximately 5 minutes or cool to the touch.
- Flip cake out onto a cooling rack.
- Allow the cake to cool before removing the parchment paper from the bottom and the sides.
- Place a plate on top of the cake while holding onto the cooling rack gently flip the cake over so that the cake is now on the cooling rack.
- Slice and serve with whipped coconut cream, vanilla yogurt or whipped cream and berries of your choice.