GF Flourless Chocolate Cake

Probably my personal mottos, but:

“Life is short.  Eat  fish and veggies first.”  – Anon?  

“How can you have your meat if you don’t eat your pudding?” – Pink Floyd?  

I had fourteen of us over at my new, almost finished, home this past Saturday night, and puzzled quite a bit over what to do for dessert.  Dessert not being something I eat with any frequency, personally, and not because of some idea I’m “depriving” myself for health – I’ve simply entrained myself not to care for sweets to the degree that most people enjoy them, but I seem to have had a start early in life in this direction.  (I’m told my parents would toss out the leftover Easter candy for Halloween, and the leftover Halloween candy for Easter – but back then I did enjoy candy corn and milk chocolate, even if I never wanted hard candies, gummy candies, jelly beans, marshmallows or the like.)

Anyhow, I settled on making a flourless gluten-free chocolate “cake” for dessert.

Simple and straightforward.

At any rate, this recipe may be found as: Healthier Flourless Chocolate Cake, at DetoxInista.com.

Changes I made:  I cooked and served this in a glass quiche pie pan, instead of cooking and decanting from a spring-form cake pan (I don’t own one of those, and don’t wish to).  I had to punt when I couldn’t find the honey (did I say I am in the process of moving?) and use coconut palm sugar, which is still better than refined cane sugar.

Prep Time:  15 minutes.
Cook Time:  20-25 minutes.
Rest Time:  Let it cool, then chill in fridge (although can be served at room temp)
Serves:  16.
Leftovers:  Up to a week in fridge.

• 4 ounces unsweetened baking chocolate (typically one bar)
• 1/2 cup butter from grass fed cows; 1 stick in the US.  (Or, coconut oil.) 
• 3 whole eggs, shelled.
• 1/4 cup cocoa powder (mine was unsweetened, too, online from Savory Spice Shop).
• 0.94 cups sugar (coconut palm sugar or brown sugar) + 0.2 cups water (OR if you have the honey, 3/4 cup honey!  Yes, I had to find a conversion table…)  

Preheat oven to 375 F.

Melt the chocolate and butter together in an oven-safe skillet, in the oven, for 4-5 minutes, don’t let it melt absolutely completely.  Pull it out and mix by hand with a spatula.  Pour into a mixing bowl and scrape as much out of the skillet into the bowl as possible.  (Or, you could technically add everything else to the skillet!)

Beat the eggs, add to the chocolate / butter.

Add the cocoa powder and sugar, and mix by hand.  A whisk is best, but again, not sure where mine went!   The slotted spoon worked dandy, if a little slower!

Oil and wipe down a quiche pan with a little grape seed oil.

Add the batter, spreading evenly across the pan.

Bake for 20-25 minutes, or until the center feels done (a little firm – it will firm up entirely as it cools).

I made this two days in advance, and stored, covered, in the fridge.

Slice to serve.  It seemed popular!  While it is relatively low in sugars, it is still VERY rich, so a little will go a long way!

P.S. – this is the very very first item I’ve baked in the oven portion
of my range in my new home!!!

Serving this up at Fiesta Friday, hosted this week by Jhuls and Su.