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Flourless Chocolate Cake with Lavender Balsamic

Sweets are universally comforting, aren't they?  You eat them on good days and you eat them on bad days. Decadent sweets are something that I really enjoy; especially when I am able to share it with friends and family. Unfortunately, eating sugar is NOT good for you- (like DUH! we already knew that!).

I have this booklet where I take dessert recipes from magazines and paste them on the blank pages so whenever I crave something sweet I will make it. My philosophy behind this is simple: If it takes me time to make it- then by the time I sit down to eat it; I won't devour the whole thing all by myself. (It hasn't quite worked out that way LOL!). 

So I am taking a different approach: I am modifying the recipes I find and make them healthier, yet still satisfying.  

I found a basic chocolate cake recipe from Bon Appetit, in which I wanted to see if I can make this with a healthier spin.  I chose to swap out the all purpose flour (replace it with coconut flour) and replace the sugar with coconut sugar (it has a low glycemic index).  I also decided to use Lavender Balsamic Glaze as my "frosting"- (I know right? like mind blown! poof!) While I was hesitant to do this swap at first, I really wanted to make it my own, and play with ingredients that I love to use in my kitchen. I always have coconut sugar, coconut flour, and lavender balsamic on hand at all times, so why not use them? The swap has paid off. This is a dessert worth making and sharing. You won't feel guilty for having this dessert, like ever!  

 

I always use 100% unsweetened Chocolate for baking. Because most dessert recipes will call for sugar, this keeps me from having additional sugars.  

I always use 100% unsweetened Chocolate for baking. Because most dessert recipes will call for sugar, this keeps me from having additional sugars.  

Butter and Coconut Sugar. Always a must when baking.   I haven't tried non dairy fats like coconut oil as a substitute, but did try ghee, and it works the same.

Butter and Coconut Sugar. Always a must when baking.  

I haven't tried non dairy fats like coconut oil as a substitute, but did try ghee, and it works the same.

Once the butter and sugar melt, add the chocolate pieces and stir until you get this gorgeous sheen of liquid.  

Once the butter and sugar melt, add the chocolate pieces and stir until you get this gorgeous sheen of liquid.  

This is the lavender balsamic I always have on hand. I reduce it down to make a glaze that I use for tossing veggies in, as a drizzle over frozen bananas, or ice cream.  

This is the lavender balsamic I always have on hand. I reduce it down to make a glaze that I use for tossing veggies in, as a drizzle over frozen bananas, or ice cream.  

We got this gift last year. I have only used it as a topping for my ice cream, You can a chocolate sauce in place of balsamic. It will soak into the cake, and not be a "frosting" like, but it's a good option if you don't care for the balsamic. 

We got this gift last year. I have only used it as a topping for my ice cream, You can a chocolate sauce in place of balsamic. It will soak into the cake, and not be a "frosting" like, but it's a good option if you don't care for the balsamic. 

The balsamic glaze is mixed with the chocolate (merlot) sauce. Look at that luxurious dark color!  

The finished product. This slice can feed 3 people!  

The finished product. This slice can feed 3 people!  

Glaze and Assembly

  1. Add 1 cup of Balsamic Vinegar to a pot and simmer until it reduces and coats the back of a spoon. 20-25 minutes. 
  2. Optional: Add 1/3 c of the Chocolate wine sauce, (if you don't have feel free to use a store bought sauce like Ghiradelli or another brand) to the balsamic mixture.
  3. Set this aside until ready for use. Glaze the cake with the mixture once you have turned out the cake onto its serving platter. 

Flourless Chocolate Cake  

Ingredients

1 c unsalted butter 

1/3 c coconut flour 

8 oz. unsweetened chocolate 

1 c coconut sugar 

4 large eggs

3/4 tsp kosher salt 

Preparation Instructions  

  1. Pre-heat oven to 325 degrees. Lightly butter and flour a springform pan. 
  2. Heat chocolate, sugar,and 1 c butter in a glass bowl over a simmering pot  until chocolate is completely melted. 3 minutes. Remove from heat. Let cool. 
  3. Using an  electric mixer, on medium heat, add one egg at a time. 
  4. Reduce speed after all eggs have been incorporated and stir in salt. 
  5. Add to buttered pan and smooth top. 
  6. Bake for 55-60 minutes until edges are slightly darkened and cracked. 
  7. Transfer to a wire rack and cool completely before you turn out. 

I cut this cake into 10 wedges. It is really decadent, so it's a good cake to share with others. I promise, you won't be disappointed. Have fun making this! 

I will return next week with another wholesome recipe. In the meantime, you can subscribe to the newsletter so you get exclusive cooking tips so that you are a better home cook (than you already are, because you ARE already awesome!). 


Until next time!

xo, 

Martha

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