Flourless Fudgy Chocolate Cake

Since Valentine's Day is coming, you need something in your arsenal of recipes to make sure that while everyone else is pigging out on high sugar chocolates you get some super special treat for yourself and, if you feel the need to share, that someone special.

Last Valentine's Day when my wife and I were in the process of getting back on the LC wagon, I knew that she and I didn't want her to be let down that she couldn't have chocolate on Valentine's Day.

I got this recipe from LowCarbLuxury.com but I've been having intermittent trouble with their URL recently, so I'll go ahead and share it with you here.

This is one recipe you'll want to add to your bank of safety nets to keep you going low-carb when you're dying for something super-chocolaty.

Ingredients:

• 8oz baking chocolate (unsweetened)
• 1 c unsalted butter
• 6 eggs (medium or large)
• 3/4 c sucralose (Splenda)
• 1/4 c erythritol (a natural low-carb sweetener)
• 1/4 tsp salt
• 1/2 c boiling water

Directions:

1. Put chocolate and butter in a microwave safe bowl and microwave for roughly 2 minutes or until butter is melted and chocolate is beginning to melt. Better to be a little under than a little over here. You don't want to burn your chocolate.
2. Using a wire whisk or a spoon, stir the butter and chocolate mixture until almost completely blended.
3. Combine the boiling water with the salt, sucralose, and erythritol. Mix until completely dissolved.
4. Add the water mixture to the chocolate mixture and stir until completely smooth
5. Add eggs to the chocolate water mixture one at a time and whisk until completely combined.
6. Pour batter into greased 10 inch cake pan and bake in water bath in 300 F oven for 35-40 minutes or until set. I actually make mine in miniature cake pans by Wilton and bake for about 20 minutes.
   
7. Enjoy warm from the oven or cool and them later.

This recipe is super-chocolaty, but not super-sweet, which I'm happy about. Since it is so chocolaty, I find it's best served with some fresh homemade whipped cream or some low-carb ice cream.

You'll have to try these both ways to find out but I think I like them best cold with whipped cream. They have a fudgy texture when cold or if you heat this in the microwave for thirty seconds before serving, they become very melty and creamy.

If you have any questions on preparation, let me know. I've made this more times than I can count and I always eat some fresh and freeze the rest for later.

Alex

PS. If you're not up for trying something experimental, you could always try my original one and only chocolate cupcake recipe that I posted a while back. Make sure you read the comments though, because I changed the recipe a bit after some feedback I got.

Low-Carb Chocolate Cupcakes Recipe

This recipe is one that I adapted from a mediocre low-carb brownie recipe and a really good low-carb muffin recipe. These cupcakes are so good that they don't need any frosting, but for the occasional extra-special treat our family loves these with a scoop of chocolate low-carb ice cream, Carb Smart and Edy's No Sugar Added are decent choices, but don't overdo it.

Ingredients:

• 1/2 cup canned pumpkin (not pumpkin pie filling)
• 1/4 cup heavy cream
• 4 large eggs
• 4 ounces baking chocolate (unsweetened)
  
• 1/2 cup unsalted butter
• 1 1/2 cups sucralose (Splenda)
• 1/2 cups erythritol
• 1 1/2 cups almond flour
• 1 1/4 baking powder
• 1 1/4 baking soda

Directions:

1. Put the butter and chocolate in a microwave safe bowl and microwave for 1 minute.
2. Remove and stir.
3. Continue to heat until chocolate is completely melted, stir every thirty seconds.
4. Add sucralose and erythritol to the chocolate and stir to combine.
5. Add cream, eggs, and pumpkin to the chocolate mixture and stir until blended.
6. In a separate bowl, combine almond flour, baking powder, baking soda. Stir until blended.
7. Combine the chocolate mixture and the almond flour mixture and stir until completely blended.
8. Spray a 12-cup muffin with cooking spray.
9. Coat muffin cups with almond flour.
10. Fill all the muffin cups evenly.
11. Bake at 350 degrees fahrenheit for 25 minutes or until a toothpick inserted comes out clean.

Notes:

1. You can substitute some or all of the sucralose for erythritol, but I wouldn't subsitute any of the sucralose with erythritol.
2. Look for erythritol in th natural foods section of your grocery store or look for it at a natural foods store near you. For you locals, Shaw's in Dover, NH has it in the Natural Foods section and The Herbal Path Natural Pharmacy in Dover, has it as well.
3. Good almond flour is a bit harder to find. Bob's Red Mill makes some, but I find it too coarse. Making your own is easy, I'll post that recipe as well, or you can buy it at Trader Joe's. I find the brand they sell to be as good as the stuff I make a home with no waste. For you locals, there's I think the closest Trader Joe's is in Peabody, MA.
4. If you don't want to use almond flour to coat your pan, I recommend, in order, coconut flour, soy flour, whole grain pastry flour, white flour. If you use some kind of wheat flour, be aware that you'll add a few carbs and the recipe will no longer be gluten-free.
   

Cheers,
Alex


PS. Don't fear the fat!

UPDATE 10/29/2008: I have decided that the only way to go with this recipe is to increase the chocolate to 6 ounces of baking chocolate, increase the cream to 1/3 cup, and increase the sucralose to 2 cups. I experimented with this enhancement to the recipe and my wife liked it a lot. She liked them so much that the next time we had a batch, she said "oh...you didn't add the extra chocolate this time...?" I realized she was right and promised to make only the super chocolatey recipe from now on.