Cooking With The Beehive

That Chocolate Craving

As a diabetic, I struggle often to contain my sweet tooth.  There are just too many delicious things to eat. But in deference to my doctor and my future health, I try to be good and find recipes that will satisfy my sugar cravings without destroying my sugar levels, and this recipe does that with the bonus of being gluten free for those who have gluten sensitivities.

Flourless Chocolate Cake

– The perfect flourless chocolate cake. Photo courtesy of King Arthur Flour.

– The perfect flourless chocolate cake. Photo courtesy of King Arthur Flour.

Recipe courtesy of King Arthur Flour

Ingredients

Cake

1 cup semisweet or bittersweet chocolate chips

1/2 cup (8 tablespoons) unsalted butter

3/4 cup granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

3 large eggs at room temperature

1/2 cup unsweetened cocoa powder

Glaze

1 cup semisweet or bittersweet chocolate chips

1/2 cup heavy cream

Semi-sweet morsels Photo by Guittard chocolate chips

Semi-sweet morsels Photo by Guittard chocolate chips

 

Directions

Cake

  • Preheat the oven to 375°F. Lightly grease a metal 8″ round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.
  • Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted, and the chips are soft. Stir until the chips melt, reheating briefly if necessary.
  • Transfer the melted chocolate/butter to a mixing bowl.
  • Stir in the sugar, salt, and vanilla.
  • Add the eggs, beating briefly until smooth. Add the cocoa powder and mix just to combine.
  • Spoon the batter into the prepared pan.
  • Bake the cake for 25 minutes. It should register at least 200°F on an instant-read thermometer inserted into its center.
  • Remove it from the oven and cool it in the pan for 5 minutes.
  • Loosen the edges of the pan with a table knife and turn it out onto a serving plate.
  • Allow the cake to cool completely before glazing.

Glaze

  • Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave and stir until the chocolate melts and the mixture is completely smooth.
  • Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

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