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47: Flourless Chocolate Birthday Cake, Sattva Yoga, Gyana Collections, and Babe

What a wonderful year this has been and how appropriate that on my birthday I had the chance to teach a Sattva Yoga journey at Sattva Yoga L.A., introduce Gyana Collections, pose for a photo with my new beloved little puppy: Babe, and all on my birthday. All so meaningful!

And…to celebrate my birthday this year: I made myself a flourless chocolate cake!

I love chocolate! And why shouldn’t I?

Besides being high in magnesium, Dr. Raymond Peat says, “the saturated fats in chocolate have been found to block the toxicity of oils rich in linoleic acid, and its odd proteins seem to have an anabolic action.”

I love my chocolate as long as its soy free. Soy lecithin is an emulsifier that is added to chocolate to extend its shelf-life. When you start reading labels it may be frustrating to find that most of the chocolate sold in the U.S. has soy lecithin added to it. But, if you keep looking you will find soy free chocolate!

 Flourless Chocolate Birthday Cake

Ingredients:

  • 4 ounces soy-free chocolate (not unsweetened, I use Enjoy Life.)
  • 1 stick (1/2 cup) unsalted butter
  • 3/4 cup sugar
  • 3 large eggs
  • pinch of salt
  • 1/2 cup unsweetened cocoa powder (soy lecithin free)
  • coconut oil

Preparation:

Preheat oven to 375°F and grease an 8-inch round baking pan with coconut oil. Line bottom with a round of parchment paper and grease paper with more coconut oil.

Chop chocolate into small pieces. In a  glass bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.

Add eggs and whisk well. Add 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.

Pour batter into pan (or a glass dish) and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Dust cake with additional cocoa powder and serve with fresh whipped cream (or ice cream) if desired. (Cool completely before storing. When sealed in an airtight container, keeps 1 week.)

Image may be NSFW.
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Recipe inspired by Gourmet Magazine.

All you need is love. But a little chocolate now and then doesn’t hurt- Charles M. Shultz


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