Audrey Hepburn once said: “Let’s face it, a good chocolate cake does a lot for a lot of people!” And I agree with her. Think about it, we eat chocolate cake during the happiest moments in our lives; birthdays, anniversaries, surprises, etc. Sometimes, even if there’s no occasion, we would eat chocolate cake simply because life is worth celebrating. At the same time, we eat cake during the lowest times of our lives; whenever we feel sad, we’d reach for a slice (or maybe a whole cake, yeah I think I did that one time) and feeling miserable never felt so comfortable.
But don’t just take my word for it because the “Chocolate Cure” is real, people! In a 2009 study by Swiss researchers, eating dark chocolate has been proven to reduce levels of stress hormones and it also lowers blood pressure nearly as well as drugs! To make the most out of it, you might wanna add almonds into the mix because almonds are rich in energy-boosting proteins and good monounsaturated fat which also helps in lowering the rates of depression.
Flourless Chocolate Cake with Orange Whipped Cream Recipe:
What You Need for the Whipped Cream:
- ¼ cup heavy (whipping) cream
- ½ teaspoon vanilla extract
- 1 teaspoon stevia or 5 tablespoons of powdered sugar
- Zest of 1 orange
- In a large chilled bowl, using a hand-held mixer, beat the heavy cream until it forms soft mounds.
- Add the vanilla, stevia or sugar, orange zest and beat for 30 seconds more to combine.
- Set aside in the fridge. Now let’s make the cake!
What You Need for the Cake:
- Cooking spray
- Almond flour, for dusting
- 4 ounces unsweetened baking chocolate, chopped into small pieces
- ½ cup (1 stick) unsalted butter
- 2 tablespoons heavy (whipping) cream
- ¾ cup sweetener, divided 2 tablespoons
- unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 6 large eggs, at room temperature
- Preheat the oven to 325°F.
- Coat an 8-inch springform pan with cooking spray. Dust it with almond flour, tap out any excess.
- Fill a medium saucepan with 1 inch of water. Place it over medium-high heat, and create a double boiler by placing a glass bowl over the pan, with its bottom slightly above the surface of the water.
- Add the chocolate, butter, and heavy cream. Cook for about 5 minutes, stirring constantly, until melted. Cool for 5 minutes.
- In a large bowl, stir together the cooled chocolate, ¼ cup of sweetener, the cocoa powder, and vanilla until well combined.
- In another large bowl, using a hand-held mixer, beat the eggs for about 6 minutes, or until they form thick ribbons. Continue beating, and gradually add the remaining ½ cup of sweetener. Beat until fully combined.
- In 3 additions, carefully fold the egg mixture into the chocolate mixture.
- Pour the batter into the prepared pan. Bake for about 40 minutes, or until nearly set.
- Remove from the oven and cool completely on a wire rack before releasing the cake from the pan.
- Cut the cake into 12 wedges, and serve topped with the whipped cream.
Orange zest contains good amount of fiber and has low calories. It also exerts anti-obesity effects by suppressing weight gain of the body and formation of adipose tissue. Orange zest also helps in fighting respiratory diseases and is a proven effective treatment for asthma. It contains high amounts of histamine, reducing antioxidants and compounds, which helps in relieving several respiratory complications like bronchitis, cold, flu and lung cancer. So why add orange zest to your cake? The answer is simple – why not?
If you’re craving chocolate, then this light cake is the perfect replacement. Its deep richness is so satisfying and the lightly scented orange whipped cream helps cut the richness of the chocolate. For this cake, a very little goes a long way to satisfy your craving. Eat well, be well. farewell!
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