Flourless Butterless CHOCOLATE CAKE

Bump, yummm

bump!

I am still waiting on the SIZE SERVING and NUMBER OF CALORIES per SERVING of this cake?????? :huh:

Do it yourself! You have the same tools that the poster has :grumble:

*BUMP* :bigsmile:

i made it and its good, i did cook it for only 30 min and also mine did not rise much I had some whipped cream with it.

Bumping for healthy chocolatey goodness!

Bump

as a celiac this is just the kind of recipe I'm on the look out for. Thanks for sharing!!!

ummm, yeah, I tried it. Not a fan. I don't like sweet chocolate, but this wasn't sweet enough for me. It turned out very pretty though! Maybe if I had had powdered sugar to dust it with it would have helped. But this was not worth the calories for me.

I will try the original version, perhaps with agave nectar...but definitely with some source of more sweetness for me.

i had tried a chocolate thing with similar beans with the same kind of issue, so i was worried about this. if you tried it and had that issue i might skip. i love chocolate, not nesc super sweet, just rich dark deep chocolate flavor which i feel like the white types of beans hide more than black do.

So I made this cake over the weekend... mixed reviews. Some really liked it, others said it was ok but not as good as they would have liked. Nobody really disliked it though. It was heavier than a flour cake, but not as dense as a brownie. A little dry, but not overly dry. I liked it.

I used whole eggs rather than just the whites, and also added some vanilla. I also made a double batch and made a layer cake our of it.

For frosting, I used avocado blended with cocoa powder and xylitol. The frosting was very good!

I'll make it again, but I think I will add some apple sauce as others have suggested to sweeten it a little and add some moisture. I think next time I will also separate the yolks and mix them into the batter, then whip the whites and gently fold them in just before baking. That should likely add some fluffiness to it. I may also add some baking soda, which along with the eggs might lighten it up a little as well.

For nutrition, I made a 9" double layer cake with frosting in between and on all sides. I cut it into 16 squares. About 375 calories each. Good protein too.

I may also experiment with cocoa and xylitol in place of the chocolate chips, making the entire cake gluten, dairy and sugar free, not to mention lowering calories substantially.

Overall, I think this was a good alternative for people with food sensitivities, but it is high in sugar.

Thanks OP and others for the inspiration and ideas!