Flourless Chocolate CakeToast in a dry skillet (cast iron if you have one) 1/4 cup of hazelnuts. Once they are heated, the skins should come off fairly easily in a kitchen towel. Cool and chop to use as a topping for the finished cake.
Cake Ingredients
9 - 10 oz. 70% Organic Dark Chocolate
1 stick of unsalted organic butter
1/4 Cup Almond Meal
1/4 Cup Agave Nectar
3 eggs
Melt the Chocolate
- Melt the chocolate in the microwave on low, stiring. If you have a chocolate melt feature, it works great. You can always melt it on top of the stove in a double pot.
- Add the butter after the chocolate is hot and melted.
- Allow the butter to melt and blend with the chocolate.
- In the blender attachment of the Magic Bullet add the almond meal and agave nectar.
- Put the lid on the blender and mix until blended, about 30 seconds.
- Add the eggs, one at a time, blending each egg before adding the next egg.
- Add the cooled chocolate and butter mixture slowly to the blender. You may need to use a rubber spatula to mix the chocolate in the blender because it will get a little thick.
- Pour each ramakin cup 3/4 full
- If you don't have these cups, be creative with what you have.
- Put into the small cup 1/4 cup of heavy cream, 1/8 teaspoon of organic vanilla extract and a 1/4 tsp agava nectar
- Using the 4 blade attachment to the magic bullet, blend the cream mixture until it turns into whipped cream.
The cakes need about 20-25 minutes - it all depends on the size of the baking cups. You could use tera cota flower pots, they'd make a really cute desert if you want to impress someone.
Once the cakes are cooked, insert a sharp knife around the edge. Before you try to take the cake out, it should be cooled a bit, but still warm.
Put a dollup of whipped cream and sprinkle some nuts.
This is one incredible desert that is gluten free and really not too sinful for the most avid dieter.
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