HEALTH | FLOURLESS CHOCOLATE CAKE

HEALTH | FLOURLESS CHOCOLATE CAKE

Here is another healthy version of the 'chocolate cake'. I love trying new ideas, especially if there is something that can be created to be a more body friendly design. Who needs flour anyway, right!?

INGREDIENTS

1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan 1/4 cup unsweetened cocoa powder, plus more for the pan 1 1/4 cups heavy cream 8 ounces bittersweet chocolate, chopped 5 large eggs 1 cup granulated sugar 1/2 cup crème fraîche or sour cream 1/4 cup confectioners’ sugar, plus more for dusting

INSTRUCTIONS

Heat oven to 350° F.

Butter a 9-inch springform pan and dust with cocoa powder. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted.

Add the chocolate and stir until melted and smooth; remove from heat. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar

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