Almost Flourless Chocolate Cake

Almost Flourless Chocolate Cake Recipe | Delicious and Healthy Dessert

Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

This Almost Flourless Chocolate Cake is a delightful twist on traditional flourless chocolate cakes, incorporating a few unique ingredients that make it stand out. Perfect for those looking to reduce their flour intake without sacrificing the rich, indulgent taste of a classic chocolate cake, this recipe uses silken tofu and a minimal amount of flour to achieve a moist, dense texture that chocolate lovers will adore. Whether you're a seasoned baker or new to the kitchen, this recipe promises to deliver a deliciously sophisticated dessert that's surprisingly simple to make.

History

The concept of flourless cakes dates back centuries, originally crafted by those who either did not have access to flour or were looking for a richer, denser alternative to traditional cakes. Over time, these cakes have evolved, with variations appearing across different cultures and cuisines. The Almost Flourless Chocolate Cake takes inspiration from these historical recipes, incorporating modern ingredients like silken tofu and soymilk to enhance the texture and nutritional profile, making it a contemporary twist on a classic dessert.

Ingredients

8 oz (227 g) of chopped semisweet chocolate
1 lb (454 g) of drained silken tofu
0.5 cup of chocolate soymilk
1 large egg
0.5 cup of brown sugar
0.25 cup of cocoa powder
1.5 tbsp of all-purpose flour
2 tbsp of vanilla extract
0.5 tsp of instant coffee granules
4 large egg whites
2 tbsp of granulated sugar
2 tbsp of seedless raspberry preserves
1 pt (473 ml) of raspberries or sliced strawberries for garnish

How to prepare

Preheat the oven to 300°F (149°C). Butter a 9-inch spring-form pan and line the bottom with parchment paper. Butter the paper.
Melt the chocolate in a small heavy saucepan over very low heat. Stir until smooth, then remove from heat and set aside.
In a blender or food processor, combine the melted chocolate, tofu, chocolate soymilk, whole egg, brown sugar, cocoa, flour, vanilla, and coffee granules. Purée until blended and smooth.
In a metal mixing bowl, beat the egg whites until stiff but not dry. Add the granulated sugar and beat for 1 more minute. Pour about one-third of the chocolate/tofu mixture onto the beaten egg whites and mix gently. Mix in the remaining chocolate/tofu mixture in two or three more batches. Pour the cake batter into the prepared spring-form pan.
Bake the cake until it is slightly set around the edges but still jiggly in the center, for about 45 minutes. Remove from the oven and cool on a wire rack. Once cool, cover and refrigerate for at least 2 hours and up to 2 days. The chocolate flavor will be richer the next day.
To serve, run a knife around the edge of the cake and gently remove the outer part of the pan. Slide the cake from the bottom of the pan onto a cake plate. Spread raspberry preserves over the top of the cake and cover with fresh fruit. Use a hot knife to slice the cake, wiping the knife between cuts.

Variations

For a dairy-free version, use dairy-free chocolate and replace the egg with a flaxseed or chia seed egg substitute.
Add a splash of liqueur, such as Grand Marnier or Amaretto, to the batter for an adult twist.
Incorporate nuts or chocolate chips into the batter for added texture.

Cooking Tips & Tricks

To ensure your Almost Flourless Chocolate Cake turns out perfectly, consider these tips and tricks:

- Use high-quality semisweet chocolate for the best flavor.

- Ensure the tofu is well-drained to prevent a watery batter.

- When folding in the egg whites, do so gently to keep the batter airy and light.

- A water bath can help prevent cracks on the surface of the cake, though it's not necessary for this recipe.

- Allow the cake to cool completely before removing it from the pan to prevent it from breaking.

Serving Suggestions

This cake is best served chilled, with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Fresh berries or a drizzle of raspberry sauce can also add a refreshing contrast to the rich chocolate flavor.

Cooking Techniques

The key technique in this recipe is the gentle folding of the egg whites into the chocolate mixture. This helps maintain the cake's lightness and airiness. Melting the chocolate gently and evenly is also crucial to prevent it from seizing.

Ingredient Substitutions

Replace semisweet chocolate with dark chocolate for a deeper flavor.

- Almond milk or coconut milk can be used in place of soymilk.

- Agave syrup or maple syrup can substitute for brown sugar for a different sweetness profile.

Make Ahead Tips

This cake can be made up to 2 days in advance and stored in the refrigerator. In fact, it tastes even better the next day as the flavors have more time to meld together.

Presentation Ideas

Serve each slice on a plate dusted with powdered sugar or cocoa powder. Garnish with fresh berries and mint leaves for a pop of color and freshness.

Pairing Recommendations

A rich, full-bodied coffee or a glass of dessert wine, such as Port or a late-harvest Riesling, pairs wonderfully with this chocolate cake, balancing its richness and enhancing its deep chocolate flavors.

Storage and Reheating Instructions

Store the cake covered in the refrigerator for up to 5 days. It can also be frozen for up to a month. Thaw in the refrigerator overnight before serving. This cake is best enjoyed cold or at room temperature, so reheating is not necessary.

Nutrition Information

Calories per serving

Each serving of this Almost Flourless Chocolate Cake contains approximately 320 calories. This makes it a relatively indulgent dessert option, so it's best enjoyed in moderation as part of a balanced diet.

Carbohydrates

Per serving, this Almost Flourless Chocolate Cake contains approximately 28 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the brown sugar, semisweet chocolate, and soymilk. The small amount of flour and cocoa powder also contribute to the total carbohydrate content.

Fats

This cake is relatively high in fats, with about 18 grams per serving. The fats come from the semisweet chocolate, which contains cocoa butter, and the small amount of added all-purpose flour. However, it's important to note that these are primarily healthy fats, which are an essential part of a balanced diet.

Proteins

Each serving of this cake provides approximately 9 grams of protein, primarily from the silken tofu and egg whites. This is considerably higher than traditional flourless chocolate cakes, making it a more satisfying dessert option that contributes to your daily protein intake.

Vitamins and minerals

This cake offers a range of vitamins and minerals, including calcium from the soymilk, iron from the cocoa powder and chocolate, and potassium from the tofu. While not a significant source of vitamins and minerals, it does contribute to your overall daily intake.

Alergens

The main allergens in this recipe include soy (from the tofu and soymilk), eggs, and gluten (from the all-purpose flour). Those with allergies or sensitivities to these ingredients should exercise caution.

Summary

Overall, this Almost Flourless Chocolate Cake is a rich, indulgent dessert that offers a good balance of carbohydrates, proteins, and healthy fats. While it's higher in calories and contains potential allergens, it can be a delightful treat for those looking to enjoy a decadent dessert with a slightly healthier twist.

Summary

This Almost Flourless Chocolate Cake is a modern take on a classic dessert, offering a rich, chocolatey experience with a healthier twist. Perfect for special occasions or as a treat for chocolate lovers, this cake is sure to impress with its moist texture and deep flavors. With a variety of serving and variation options, it's a versatile recipe that can be adapted to suit different tastes and dietary needs.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Almost Flourless Chocolate Cake. It was a warm summer day, and I had just returned from a visit to my friend Martha's house. Martha was known for her delicious baking, and she had promised to share one of her favorite recipes with me.

As I leafed through the pages of my recipe book, my eyes landed on the simple yet decadent recipe for Almost Flourless Chocolate Cake. I couldn't wait to try it out and add it to my collection of cherished recipes.

I still remember the first time I made the cake. I gathered all the ingredients - dark chocolate, butter, sugar, eggs, and a touch of flour - and got to work in the kitchen. The rich aroma of chocolate filled the air as the cake baked in the oven, and I knew I was in for a treat.

When the cake emerged from the oven, it was a sight to behold. The top had a slightly cracked, shiny crust, and the edges were set but the center was still soft and gooey. I couldn't resist taking a bite before it had even cooled down, and I was instantly transported to chocolate heaven.

From that moment on, Almost Flourless Chocolate Cake became a staple in my baking repertoire. I would make it for special occasions, like birthdays and holidays, and it never failed to impress my friends and family. They would always ask for the recipe, but I would simply smile and say it was a secret passed down to me by a dear friend.

Over the years, I learned to tweak the recipe to suit my tastes. Sometimes I would add a splash of rum for a boozy kick, or a sprinkle of sea salt to enhance the rich chocolate flavor. Each variation was a delicious experiment, and I loved seeing the smiles on my loved ones' faces as they savored each bite.

As I grew older, I started to share the recipe with others. I would teach my grandkids how to make the cake, passing on the tradition of baking and creating memories in the kitchen. It brought me so much joy to see them learn and grow, just as I had when I first discovered the recipe.

One day, as I was flipping through my recipe book, I came across a faded, handwritten note tucked between the pages. It was a letter from Martha, the friend who had first shared the recipe with me. In it, she thanked me for keeping the tradition alive and passing it on to future generations.

Tears welled up in my eyes as I read the letter, realizing the impact that a simple recipe for Almost Flourless Chocolate Cake had on my life. It wasn't just a dessert, it was a connection to my past, a reminder of cherished memories and dear friends.

And so, as I sit here in my kitchen, preparing to make another batch of Almost Flourless Chocolate Cake, I can't help but feel grateful for the recipe that brought so much joy into my life. It may be almost flourless, but its impact on my heart and soul is immeasurable. And for that, I will always be thankful.