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JewishJournal.com

April 11, 2013

Mini “Once You Go Black” Flour-less Chocolate Cakes [Recipe]

http://www.jewishjournal.com/blog/item/mini_once_you_go_black_flour_less_chocolate_cakes_recipe/

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While I am away travelling I want to make sure you all eat!

Here's a great recipe, and it's non-dairy, gluten-free, low sugar and pareve.

“Once You Go Black,” you will never go back to any other chocolate dessert.  They are all about the chocolate, not the sugar, and use healthy fats,  so you can satiate your cravings without the guilt. You know you are going to eat dessert anyway, so why not make it in the best way possible.

Plus they are so so easy to make.

 

Ingredients:

Use 8, 5 ounce ramekins

serves 8

recipe can easily be doubled

 

  • 1 block 70% chocolate 7 oz., Valrhona or Cordillera are my favs

  • 1/8 good cacao powder, not dutch cocoa

  • 1/6 cup sugar (eyeball half of ⅓ cup)

  • 4 eggs

  • 1/2 cup hot strong coffee or weakened espresso (good decaf ok)

  • 1/4 cup extra virgin coconut oil

  • ½ can unsweetened coconut milk (not lite)

  • 4 drops coconut extract (optional)

  • powdered sugar for topping

  • Non Dairy Coconut Bliss Ice Cream for serving


 

  1. Preheat oven to 350 and “grease” each tart dish with virgin coconut oil

  2. Chop the chocolate into 1 inch pieces

  3. Place the chocolate, the cacao powder and sugar in Cuisinart and pulse into well chopped

  4. Add HOT coffee and pulse until well melted

  5. Add eggs, coconut milk, coconut oil and coconut extract and pulse until well mixed

  6. Pour mixture evenly into the 4 tart dishes

  7. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.

  8. Let cool a little bit and serve warm with vanilla ice-cream or Coconut Bliss

 

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