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Flourless Chocolate Cakes
Valentine’s Day is a synonym of chocolate, but that doesn’t mean we have to give up our healthy eating habits. These flourless chocolate cakes are the Valentine’s Day recipe you are looking for. They are gluten-free, sweetened only with a little honey, they are easy to make and they easily be added to your Meal Plan or Batch Cooking.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 4 1x
- Category: Snack
- Method: Baking
- Cuisine: Healthy
Scale
Ingredients
1 banana
½ teaspoon of cinnamon
1 tablespoon of raw cacao powder
1 tablespoon of carob powder
1 teaspoon of raw honey
6 eggs
½ cup of almond flour
To decorate:
A few tablespoons of sugar-free organic Greek yogurt
A few teaspoons of homemade jam
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Instructions
- Preheat the oven at 180ºC (350ºF).
- Use two bowls to separate the 6 egg whites from the yolks.
- In a food processor, add the banana, 1 tbsp of cocoa, 1 tbsp carob, 1/2 tsp of cinnamon, 1 tsp of honey, 6 egg yolks and the 1/2 cup almond flour.
- Process all of the ingredients for a few minutes until the dough has no lumps.
- Add a pinch of salt to the egg whites and beat them until stiff.
- Add the egg whites to the dough in small quantities and mix well before adding more whites.
- Pour the dough into your mold and move it so that it looks flat.
- Bake it for 15 minutes.
- Once removed from the oven, wait for it to cool before decorating it.
- Add the amount of yogurt needed according to the size of your cake and cover the entire surface of the cake.
- Add the jam from the center of the cake, following the shape of the cake, but leaving a margin to see the yogurt as a frame.
- If you want the jam to have the marbling effect, use a toothpick to mix it carefully with the yogurt that is underneath.
Notes
Once it’s baked, it can be stored for about four or five days before adding any topping.
Keywords: Valentine's day, healthy, breakfast, brunch, chocolate cake
