Flourless Chocolate Cake
Servings 6
This decadent dessert will delight chocolate lovers.
Yield: One 5-inch cake
Calories per serving: 179
Ingredients:
Calories per serving: 179
1 1/2 cups walnuts or pecans, unsoaked
dash salt
8 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa or carob powder
1/2 teaspoon vanilla extract
2 teaspoons water
1/2 cup fresh raspberries, for garnish
Equipment:
measuring cups
food processor
measuring spoons
rubber spatula
serving plate
Directions:
Put the walnuts and salt in a food processor fitted with the S blade and process until finely ground. Add the dates, cocoa powder, and vanilla extract and process until the mixture begins to stick together. Add the water and process briefly. Transfer to a serving plate and form into a cake, 5 inches in diameter. Decorate the cake and plate with fresh raspberries before serving if desired. Covered with plastic wrap, Flourless Chocolate Cake will keep for 3 days in the refrigerator or 2 weeks in the freezer. Bring to room temperature before serving.
Black Forest Cake: Top the cake with 3/4 cup of pitted fresh or thawed and drained frozen cherries. Drizzle with 2 tablespoons of Vanilla Crème Sauce (recipe found in Mousses, Puddings, And Sweet Sauces chapter).
Chocolate Layer Cake with Raspberry Filling and Chocolate Buttercream Frosting: Double the recipe to make two 5-inch cakes. Frost the top of one cake with 1/4 cup of Raspberry Sauce. Put the other cake on top and frost the top and sides with 1/2 cup of Chocolate Buttercream Frosting (recipe found in Mousses, Puddings, And Sweet Sauces chapter). Refrigerate for at least 1 hour before serving. Yield: 6 to 8 servings.
Flourless Chocolate Cake with Raspberry Sauce: Serve each slice of cake with 2 tablespoons of Raspberry Sauce (recipe found in Mousses, Puddings, And Sweet Sauces chapter).
measuring cups
food processor
measuring spoons
rubber spatula
serving plate
Directions:
Put the walnuts and salt in a food processor fitted with the S blade and process until finely ground. Add the dates, cocoa powder, and vanilla extract and process until the mixture begins to stick together. Add the water and process briefly. Transfer to a serving plate and form into a cake, 5 inches in diameter. Decorate the cake and plate with fresh raspberries before serving if desired. Covered with plastic wrap, Flourless Chocolate Cake will keep for 3 days in the refrigerator or 2 weeks in the freezer. Bring to room temperature before serving.
Black Forest Cake: Top the cake with 3/4 cup of pitted fresh or thawed and drained frozen cherries. Drizzle with 2 tablespoons of Vanilla Crème Sauce (recipe found in Mousses, Puddings, And Sweet Sauces chapter).
Chocolate Layer Cake with Raspberry Filling and Chocolate Buttercream Frosting: Double the recipe to make two 5-inch cakes. Frost the top of one cake with 1/4 cup of Raspberry Sauce. Put the other cake on top and frost the top and sides with 1/2 cup of Chocolate Buttercream Frosting (recipe found in Mousses, Puddings, And Sweet Sauces chapter). Refrigerate for at least 1 hour before serving. Yield: 6 to 8 servings.
Flourless Chocolate Cake with Raspberry Sauce: Serve each slice of cake with 2 tablespoons of Raspberry Sauce (recipe found in Mousses, Puddings, And Sweet Sauces chapter).
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Source:
- Raw Food Made Easy for 1 or 2 People, availible in the Cook'n Library
