Saturday, December 8, 2012

Flour-less Chocolate Cake

I found this delicious recipe while listening to the The Survival Podcast with guest Chef Keith Snow. Keith is a hobby farmer, chef, prepper and family man who's goal is to help people to eat healthy, nutritious food, and to cook in their own kitchens from scratch. Growing your own food is also something he promotes and he talks about these subjects on his pod too. Jack Spirko of TSP has had Snow on for the past few years to talk about cooking Thanksgiving dinner and the trimmings. It was an awesome show and I was listening with mouth watering interest. I badly want to cook a turkey, something that I haven't done in years. I am sure that this will happen at some point in the near future.

The highlight of this interview was Snow mentioning a dessert that is light, slightly sweet, very easy and grain free. My interest was piqued and when I arrived home the google helped me to locate a YouTube video of Chef Keith preparing the cake. As I watched and recorded the ingredients list, my heart was filled with joy of finding a dessert that was mostly Paleo (probably a little too much sugar for some), and easy. A missing piece of information from the video was the quantity of chocolate for the recipe. So I emailed Chef Keith, and he messaged me back in short order. What great service! I highly recommend listening to his podcast "Harvest Eating" and check his site for recipes and other great information. Thanks Keith.

I served this dessert to a friend and she coined it a "chocolate omelet". That is a funny, but pretty accurate description of this cake. It tastes like cake, has the mouth feel of cake, but it should be more like an omelet by the ingredient list. We served this with thawed local berries and whipped cream. The cake is thin but could be used as any other sponge for what you wish to make with it. Give it a try, maybe include it in to your holiday celebrations!

Here is the recipe and process for Flour-less Chocolate Cake.

6 free range eggs
1/2 cup of sugar
6 ounces of high quality chocolate
a few tablespoons of black coffee

Pre-heat oven to 350 degrees F

Separate your eggs, set the white aside. Add the sugar with yolks and mix together until it is creamed together and turns a tan color.

Use a whisk or electric hand mixer(as I do) and whip the egg whites until the peaks are stiff

With a double boiler, place the chocolate to the bowl and melt. Add the coffee to get the chocolate liquidy.

Slowly combine the chocolate to the yolk/sugar mix so the hot chocolate doesn't cook the egg yolks. Put in a few tablespoons at a time into the yolks, mix in thoroughly, then add more. This technique is called tempering.

Once all chocolate is mixed in, fold in 1/3rd of the whipped egg whites into the mix. Gently mix together and then add another 1/3, fold, then do the last bit.

On a sheet pan, spray the pan with a food spray then apply a sheet of parchment paper. Smooth the paper on the pan and press into the corners. Now spray the paper. The high protein content of the cake could cause the cake to stick really badly, so use precaution.

Pour batter on to the sheet and bake for about 10 minutes until a toothpick is clean. I leave my cake on the sheet and paper until serving, but one could make a layer cake with it and serve it on a nice platter. Enjoy!

1 comment:

  1. Thank you for sharing your discovery! I look forward to trying it.