This flourless cake, featuring both dark chocolate and cocoa, is soooo rich and decadent.
I think this is the absolute perfect dessert when you are craving chocolate or something sweet and fudgy – and it’s healthy too!
This Healthy Fudgy Flourless Chocolate Cake is the absolute perfect Valentine’s Day Dessert. I mean – just look at it – doesn’t it look like heaven?
And if you are following Weight Watchers (WW) you are going to be super duper excited to know that it is only – wait for it – 6 Points per serving. And I serve this gluten free flourless chocolate cake in 6 BIG slices.
PIN FOR LATER
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Healthy Fudgy Flourless Chocolate Cake – Valentine’s Day Dessert
Healthy Fudgy Flourless Chocolate Cake - Easy Valentine's Day Dessert
- 13 Prunes Pitted
- 2+ Cups Water Boiled
- 1 Cup Natural (Unsweetened) Cocoa Powder
- 4 Large Eggs
- 1/4 Tsp Salt
- 1/2 Tsp Baking Soda
- 1/2 Cup All-Purpose In The Raw Optimal Sweetener Blend
- 2.8 Ounces Dark Chocolate, Chopped Small & Melted I used Lily's Extra Dark Chocolate 70% Cocoa Stevia Sweetened Bar
- Vegetable Cooking Spray
- Swerve Confectioner's Sugar Substitute
- In a bowl, pour 1 cup of boiling water over the prunes. Cover with plastic wrap and let them sit for 30 minutes.
- Preheat oven to 350 degrees. Arrange your oven rack in the middle position.
- Spray a Springform Pan with vegetable cooking spray. Once sprayed, dust the pan with a little bit of cocoa powder and tap out the excess. Wrap the outer portion of your Springform Pan with aluminum foil. Set the Springform Pan into a roasting pan.
- In a bowl, combine the cocoa powder, baking soda and salt. Whisk to combine.
- In your blender, puree the prunes along with the water until they are smooth. Next, add in the eggs and sugar substitute.
- In a large bowl set over a pan of simmering water, melt the chocolate stirring until smooth. Remove from heat and put into the blender and puree OR you can put the chocolate into a microwave safe bowl and heat at 30 second intervals, stirring between each interval until melted and smooth. Then you can add the chocolate to the blender mixture.
- Next, add the blended puree mixture into the bowl with the cocoa powder mixture and stir well until combined.
- Spread the batter into your Springform Pan and then set the Springform Pan into your roasting pan. Now add the remaining 1+ cup of boiling water into the roaster pan to make a water bath. Place onto the middle rack into the preheated oven.
- Bake for 40 minutes and begin checking the doneness of the cake. When done, the cake feels set close to the edges of the pan and will have cracks in it, but the center is still rather soft to the touch and moist-looking.
- Remove Springform Pan from roaster and remove the foil. Cool on a wire rack until it comes to room temperature. Then, put into the refrigerator for at least 2 hours. Remove and sprinkle the top with Swerve Confectioner's Sugar Substitute.
- HINT: This cake is very moist, which makes it a bit hard to get a clean slice. So I run a butter knife around the cake to loosen it from the pan and remove the sides of the pan. Dip a sharp knife in very hot water then wipe the blade dry and use it to slice the cake, dipping the knife in the hot water and wiping it off between each cut.
- On Weight Watchers, each decadent slice is 6 Points. YIPEEEEE!
Also, this healthy chocolatey Valentine’s Day dessert will last for up to 5 days wrapped well in the refrigerator. But seriously, we all know it won’t last that long!