In my constant search for inspiring recipes, I like to include gluten-free sources. One such blog that I particularly enjoy is Johanna's Green Gourmet Giraffe.
Johanna recently wrote about a flourless chocolate cake that so captivated my attention that I had to make it that very day. I changed the recipe slightly to accommodate my desire for a sugar-free dessert, and I added a little spicy kick.
This has got to be the most delicious chocolate cake I've ever eaten. It is so rich, so dense, so heavenly chocolatey that a tiny sliver will satisfy your strongest craving. I like it best with a dollop of whipped cream, though I'm sure a scoop of ice cream would be just as satisfying. Or custard. Or pudding. Or a creme anglaise alongside a berry coulis. Oh, now THAT would be wonderful.
One-Bowl Sugar-Free Flourless Chocolate Cake
(because I don't need my ingredients to be gluten-free, I used everyday baking ingredients)
4 ounces unsweetened baking chocolate
1/2 cup (1 stick) butter (I used salted)
1 scant cup sugar replacer (I used Whey Low Type D Granular)
3 large eggs, lightly beaten
1/2 cup unsweetened cocoa powder
Grease cake pan (I used an 8-inch square pyrex baking dish) and set aside. Preheat oven to 375*F.
Combine chocolate and butter in a large microwave-safe bowl and microwave on high power for 2 minutes or until butter is completely melted. Stir until chocolate is completely melted.
Add sugar substitute and mix well. Stir in eggs, cocoa, cinnamon and cayenne. Batter will be stiff.
Spread into prepared pan and bake 25-30 minutes, or until cake tester inserted near center comes out almost clean. Surface should be springy to the touch.
Let cake cool in pan for 5 minutes, then invert onto a cooling rack to cool completely.
Note: Next time I'll up the cinnamon and cayenne to 1/8 tsp each for a more pronounced flavor.