FLOUR LESS CHOCOLATE CAKE
One thing we need to do for our health is to eat less sugar whether you are a diabetic or not. Something else that is good for us is to go gluten free. I think it's just healthier. I love chocolate and I love cakes - so this seems like a win win recipe.
From Women's Day
Flourless Chocolate Cake
3/4 cup unsalted almonds (or almond flour).
1/2 tsp Kosher salt
3/4 cups sugar substitute - I use NuNaturals
8 oz bittersweet chocolate, chopped
1/2 cup butter (1 stick) unsalted butter, cut into small pieces
6 large eggs, separated
1/2 tsp pure vanilla extract
1 cup heavy cream
raspberries for serving.
1. Heat over to 350 degrees. Coat a 9 inch spring form pan with cooking spray, line the bottom with parchment paper and spray the paper.
2. Using a food processor, pulse the almonds, salt, and 3 tbsp sugar free substitute until finely ground. In a bowl microwave the chocolate and butter on high stirring every 20 seconds until beginning to melt, about one minute. Stir until melted and smooth
3. Using an electric mixer, beat the egg yolks and remaining 9 tbsp sugar in a large bowl until thick and pale yellow in color. Beat in the vanilla . Stir the chocolate mixture until combined, the the nut mixture.
4. In a second large bowl , beat the eggs whites until stiff peaks form. Stir1 cup of the whites into he chocolate mixture. Using a large rubber spatula gently fold in the rest of the whites into the chocolate mixture until there are no white streaks left. Spread mixture in the pan and bake the cake has set and is slightly puffed, 30 to 35 minutes. Let cool before removing.
5 Transfer the cake to a serving plate. Beat the cream until stiff peaks form. Put it on top of cake and then add raspberries.
Thank you Linda Eller