Flourless Chocolate Cake for Two

Today is a good day.SONY DSC

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!

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

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.

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!)


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

Now it’s time to melt it all together!

Add 1 Tablespoon of very hot water to the mixture, then process it again, until it’s thick and melt-y. (I actually boiled some water in my teapot, to be sure it was HOT as possible.)

Finally, add the egg and chopped butter into the food processor, and blend until smooth and creamy!

Divide the batter evenly into two individual-sized ramekins.SONY DSC

*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!)

Allow the cakes to cool completely on a cooling rack, or place in the fridge to cool faster.

5 from 1 vote
Flourless Chocolate Cake for Two
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A low sugar chocolate cake, made in individual servings!

Course: Dessert
Cuisine: American
Keyword: cake, chocolate, flourless, healthy, paleo
Servings: 2
Calories: 306 kcal
Author: Megan Gilmore
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
Instructions
  1. 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!)
  2. Next, add in the Stevia Baking Blend, molasses, cocoa powder and vanilla. Pulse together until you have a grainy, sand-like texture.
  3. Now it's time to melt it all together! Add 1 Tablespoon of very hot water to the mixture, then process it again, until it's thick and melt-y. (I actually boiled some water in my teapot, to be sure it was HOT as possible.)
  4. Finally, add the egg and chopped butter into the food processor, and blend until smooth and creamy!
  5. Divide the batter evenly into two individual-sized ramekins, then 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.
  6. Allow the cakes to cool completely on a cooling rack, or place in the fridge to cool faster. Serve at room temperature.
Per Serving: Calories: 306, Fat: 21g, Carbohydrates: 34g, Fiber: 10g, Protein: 5g

What I love about these cakes, is that they taste like REAL cake– not just some “healthy” substitute.SONY DSC

I hope you enjoy them, too!

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Comments

Holly @ The Runny Egg

Megan these are adorable! I think I need some chocolate cake in my life.

Pure2raw twins

YUM! I have not made a flourless cake in so long, but your recipe looks wonderful and simple.

kate

yum this recipe looks delicious and I love that there is not a lot of sugar, anything chocolate had me falling in love

Allie Q @ Fit Geek

Your recipes are awesome. I’ve “starred” like, all of them!

Linda Wagner - Nutrition to Invigorate Mind, Body & Spirit

Yummmmmmm!!! Must make this soon, thanks so much for sharing!!

Amber Shea @Almost Vegan

Omigod! Bookmarking this! Major drooling going on over here…

B n B

Wow, this looks awesome – and I like that you say it’s not just a “substitute”.

I picked up molasses today too! But to make my ginger muffins I love first 🙂

Alicia @beingLA

I can’t wait to make this recipe, it looks absolutely amazing! Thanks for sharing 🙂 I’ll have to check out the NuNatural products too!

Dudette

Chocolate cake for detoxing?! I am sold. But to make it vegan, can I just omit the egg, or should I add some banana or flax or sthing to it?

    Megan

    I would think a flax egg (1 T. ground flax + 3 T. water) would be a good substitute!

Lindsay

Do you have a recipe for chocolate frosting?

    Megan

    I haven’t come up with a good recipe for chocolate frosting yet! I usually just melt dark chocolate on top of things, but you could also try using this simple chocolate mousse as a frosting: http://bit.ly/IWvBrL

    Or, this peanut butter chocolate frosting: http://bit.ly/y22Fe7

T

Megan,
If I’m unable to use the Stevia baking blend, what would be a good substitute?
Cheers,
T

    Megan

    The stevia baking blend is a unique mix of stevia plus oat fiber and gums that give this cake structure. Without it, I’d say your best bet would be to experiment with regular stevia (powdered or liquid) and perhaps some type of flour or oat bran? I think 2-3 tablespoons of almond flour would work with the stevia, or you could even use honey to taste, if you aren’t concerned with sugar.

    Good luck experimenting! 🙂

Dora

I made this, and it didn’t turn out at all. the taste would have been fine, it just wasn’t even remotely cake. it was still bubbling (like a cauldron) at 25 minutes.

    Megan

    Sorry to hear that, Dora. Did you use the NuNaturals More Fiber baking blend? That ingredient is key to the cake-like texture, as it contains tapicoa flour and oat fiber, which give it the flour-like quality.

      Dora

      I did. I bought it for this recipe, actually. and because the idea of it appealed to me. i cooked it twice, to see if it was just a fluke. it didn’t work at all either time. it just never became cake. maybe a pudding, at best. though the texture was weird from the blend.

        Megan

        I’m sorry to hear that! The egg should have prevented the pudding texture, so I have no idea why it didn’t work for you. I’ll let you know if I think of anything!

Marybeth

This looks wonderful, but I can’t have butter (allergic to dairy). What would be a good substitute?

Kat

I have been on a massive chocolate kick these last few days, but not indulging because I didn’t want to blow my cleaner eating or completely binge on it either. Then I found this little gem on your website! AMAZING!!! It took hardly any time at all and was super easy! I sweetened mine with a protein powder that I use since it’s naturally sweetened instead of the stevia and it came out great. I also don’t have those fancy dishes you used so I just put them in cupcake papers and baked them in my muffin/cupcake pan and it worked out really well that way too. Made clean up super easy!

    melisa

    Hi Kat – What protein powder did you use to substitute for the stevia? Thanks!

Anna

This looks like a great recipe! I have two questions. First, let me start off by saying I recently bought the NuNaturals More Fiber Baking Blend and was shocked that it didn’t taste disgusting and bitter (like all other stevia brands I’ve tried). It performed well, but I noticed something REALLY strange (you’re gonna think I’m crazy). I used the stevia in a double chocolate muffin recipe that called just for “sugar substitute”. The recipe also had oats that you blended into flour, egg, chocolate chips, greek yogurt, and applesauce in it. Anyway, when I bit into the muffin, I saw tiny, spider-web like strands emanating from the muffin!!! I could see them sort of swaying in the wind, they were pale white, pretty much clear. Very much like spider web…but I know that can’t be what it was. So I was wondering if that was something normal that the NuNaturals product produces or if it was just in combination with the other ingredients. I must say it grossed me out and I was unable to finish the muffin! Second question: if for this recipe I only have 55% cocoa dark chocolate, could I leave out the molasses so it wouldn’t be too sweet, or do I need it for moisture/ratio reasons? Thanks!

    Megan

    That’s so strange about the spider webs! I’ve never experienced that myself, so perhaps it had to do with that particular combination.

    I think you could leave out the molasses, but it really doesn’t add that much sweetness, so either way, it wouldn’t be too much of an issue.

    Kate

    Could I use coconut flour in place of the stevia baking blend, as that is high fiber too? I would add a dash of milk if needed, thank you, this looks amazing,!

Marie

This chocolate cake is so yummy and I love how it makes just 2 servings!

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