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Healthy Fudgy Flourless Chocolate Cake

This is a dense fudgy, healthy gluten free chocolate cake that is perfect for a Valentine's Day Dessert or anytime you want a healthy flourless cake that starts out with a amazingly good-for-you ingredient!
Course Dessert
Cuisine American
Servings 6 Servings
Author DeeDeeDoes

Equipment

  • Springform Pan
  • Pitted Prunes
  • Cocoa Powder
  • Blender
  • All-Purpose In The Raw Optimal Sweetener Blend
  • Swerve Confectioner's Sugar Substitute

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Serving: 6Slices