Flourless Chocolate Cake for Two

Today is a good day.

Really, any day that involves chocolate cake is a good day.

Especially a flourless chocolate cake that is low in sugar–> but doesn’t sacrifice taste or texture!

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I attribute my baking success to Karina, who always offers AMAZING recipes to work from, and this:

NuNaturals Stevia Baking Blend!! Those of you who know me, know that I’m a stevia snob. I only like two brands of stevia– NuNaturals and Kal. All the other brands I’ve tried tend to make me gag.

So you can imagine my excitement when I won Averie’s NuNaturals giveaway last month, and was surprised with this bonus container of their More Fiber ™ Baking Blend!! I’ve never tried any sugar-substitute baking blends before, and honestly, stevia is the ONLY sugar substitute I’d ever be willing to use… so this is perfect!! It measures cup-for-cup as a sugar replacement, so substitutions are easy!

And what better recipe to experiment with than with a flourless chocolate cake?

As with most of my baking experiments, I made a small batch– perfect for two individual portions– but feel free to double or triple the recipe! (Trust me, you won’t regret it!)

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Flourless Chocolate Cake
serves 2

Adapted from the Gluten-Free Goddess

Ingredients:

2 oz. dark chocolate (I used this kind)
3 Tablespoons NuNaturals More Fiber™ Baking Blend
1/2 teaspoon Blackstrap Molasses
1 teaspoon cocoa powder
1/2 teaspoon pure vanilla extract
1 Tablespoon VERY HOT water
2 Tablespoons butter, chopped up
1 egg

Directions:

Preheat oven to 350F. In a mini-food processor, pulse the dark chocolate pieces until they are crumbly.

(for an even darker chocolate flavor, you could try using unsweetened baking chocolate instead of the dark chocolate!)

Next, add in the Stevia Baking Blend, molasses, cocoa powder and vanilla.

Pulse until you have a grainy, sand-like texture.

Now it’s time to melt it all together!

I actually boiled some water in my teapot, to be sure it was HOT as possible.

Add 1 Tablespoon of very hot water to the mixture, then process it again, until it’s thick and melt-y.

Time to add the final ingredients! Throw the egg and chopped butter into the food processor:

Then blend until smooth and creamy!

Divide the batter evenly into two individual-sized ramekins:

*note: I tried greasing each ramekin generously with coconut oil before baking, but despite my efforts, these cakes did not remove easily. I recommend scrapping that idea all together, and just serving directly from the ramekins!

Place the ramekins in the middle of the oven, and bake for 15-20 minutes at 350F, until the tops begin to crack, and a toothpick poked in the center comes out clean– perhaps with a crumb or two. (I used a fork to test!)

Now the hardest part–> wait patiently for these cakes to cool completely on a cooling rack.

Your kitchen will smell ridiculously good.

I recommend leaving the house for a couple hours.

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When the ramekins are cool enough to touch, you may accelerate the cooling process by covering them with foil and refrigerating:

Once they’re cool–> DIG IN!!!! (duh)

These were totally worth the wait.

They’re like REAL cake– not just some “healthy” substitute.

Moist, fudgy cake. Perfectly sweetened, you can barely tell there’s no added sugar!

Austin tried a bite and loved it! He’s always a little weary, after tasting some of my baking disasters… so he had a chocolate milkshake ready as his back-up treat.

We take treats seriously in our house.

And this one is seriously good.

I hope you all enjoy it, too!

Related posts:

1. Year-Old Cake
2. Detox Chocolate Pudding
3. Chocolate Banana Soft-Serve
4. Cherry Chocolate Bomb Pudding
5. Cake for Breakfast!