Wednesday, March 2, 2011


Why do we feel so guilty after indulging in a moist delectable dessert? It could be the daily articles filled with statistics on obesity or the celebrities with the perfectly-fit bodies on the cover of Vogue. Or it might just be that the cake we relish in provides us with such gratification that it feels like a sin.
Well this chocolate cake is definitely one of the greatest cakes I've ever made; it tastes sinful, but it's not. The sweet chocolate flavor combined with the moist texture is ideal for a cake, but the white chocolate chips floating throughout add an extra punch of delight. This chocolate cake is like a pan full of heaven. Aside from the fantastic flavor and consistency arousing my palate, the best part about this cake is that there is no butter and no sugar added. Sounds like a miracle, I know.

Recipe (See Elana's Pantry)

1 cup dark chocolate chips 73% cacao (if you want to use a bar, it's about 6 ounces)
½ cup coconut milk (recipe calls for canned, but I used So. Delicious)
2 eggs
1 ¼ cups blanched almond flour
½ teaspoon salt (recipe calls for celtic sea salt, but I used Kosher salt)
½ teaspoon baking soda
1 cup white chocolate chips

1. Melt dark chocolate chips and coconut milk in a small saucepan over very low heat
2. When chocolate is completely melted, remove saucepan from heat
3. Stir eggs into saucepan containing chocolate/coconut milk mixture
4. Next, stir in almond flour, salt and baking soda
5. Fold in ½ cup of the white chocolate chips
6. Grease an 8x8 inch baking dish with oil of your choice
7. Pour batter into baking dish, then sprinkle remaining white chocolate chips over batter
8. Bake at 350° for 20-25 minutes
9. Cool and serve

1 comment:

  1. Oh! I love cake very much. Thanks for posting the recipe here.

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