I just finished making this Dark Chocolate cake for Valentines Day. Yes it has brown sugar in it, so it may not be low carb, but it is for a special day and it is full of delicious chocolate. This cake is also gluten-free.
This is a cake that needs to be made the day before it is served as it needs to spend the night in the fridge.
Last June I really changed my diet. One of the things I wanted to try was to be gluten free for several months to see how that would affect my overall health.
I started following gluten free recipe blogs to find new ideas for meals. I came across a lovely blog written by Karina. It is known as the gluten-free goddess. Several weeks ago I found a recipe on her site for this flourless chocolate cake and thought it would be perfect for Valentines Day.
Karina’s site is packed with all kinds of great recipes, so make sure to check it out.
I modified the recipe (and the name of the cake) slightly based on what I had on hand to bake with, and based on the occasion.
The cacao powder that I just sprinkled on top of the chocolate cake may not look all that great in the picture, but this is by far the most delicious chocolate cake I have ever had.
Dark Chocolate Valentines Day Cake
1 cup whipping cream
2 1/2 cups dark chocolate chips
1 stick (8 tablespoons) unsalted butter
2 tablespoons vanilla extract
1 cup light brown sugar
1/4 teaspoon fine sea salt
Organic cacao powder for dusting
Preheat the oven to 350 degrees F. Line the inside bottom of a 9-inch springform cake pan with a circle of parchment paper. Wrap a large piece of foil around the outside of the pan, covering the bottom and sides, to catch any leaking drips. Set aside.
In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces.
Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat.
Use an electric hand mixer with wire whisk beaters and beat the eggs, light brown sugar and sea salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes.
Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.
Pour the batter into the prepared cake pan.
Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center, underneath. This is fine.
Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight.
Before serving, gently loosen the cake from the sides of the pan. Release the springform clasp and remove the ring. Place the cake on a cake plate. Dust the cake with a sifting of cacao powder.
After chilling, and before serving, allow the cake to sit out for a few minutes before you serve it to achieve the best satiny texture.