This flourless dark chocolate cake (or torte as I’m calling it) will satisfy your deep dark chocolate cravings and it has a secret healthy ingredient!
My name is Katie, and I am a chocoholic.
I eat chocolate every day. Every. Single. Day.
And I mean The GOOD Stuff.
You know when you buy an over-the-counter medicine and the label says how much of the “active ingredient” is included in the product? Well that’s pretty much how I approach my selection of chocolate. For me, the dark chocolate is the active ingredient, and I want the medicine with the most “active ingredient” in my chocolate. Yeah, it’s that bad…
I don’t mess around with factory diluted mass-produced imitators. I go for the best. Like Lake Champlain Chocolates. I stash this stuff everywhere. Thank goodness the weather has turned a little cooler. I have had one too many melted chocolate bars in the side pouches of my car door…
But as you know, I am a healthy eater. 90% of what I eat and what I serve my family is great for you. The trick is, I satisfy my craving for chocolate and have just a bit of the very best quality, and then I go on with my day, satisfied. Whole. Okay, maybe that’s a bit much… but I don’t let it or other treats hold any power over me, and therefore I can indulge a bit, and not over-indulge.
So I am beyond happy to announce that Lake Champlain Chocolates has offered to do a give-away here on Healthy Seasonal Recipes. This is the prize: Organic Fair-Trade Unsweetened Cocoa, which is featured in the below recipe. The brand new 18-piece Revel Chocolates and an Assorted 15-piece Sea Salt Caramel. The rules for entry are below the recipe. Be sure to check back here to see if you won! Also, be sure to check out the LCC website. I helped with the styling for some of the photographs for über talented photographer, Rick Levinson of RL Studio.
For the recipe to accompany this giveaway, I wanted to develop a chocolate torte recipe. I knew I wanted to add pureed prunes. This is an idea I’d gotten from this dense and delicious Eating Well Chocolate Cake recipe. It replaces some of the fat and added sugar and keeps the cake naturally moist. As a result I added no butter or oil and only ½ cup sugar for 8 servings.
On the first test the recipe included a little bit of flour in it. But I felt like the crumb was too cakey and brownie-like. And honestly, I felt like it just diluted the chocolate, so I just took it out. Without it, this torte is so rich and fudgy, it sticks to the roof of your mouth like peanut butter. Now that’s what I call the good stuff.
Serve dusted with cocoa or powdered sugar with a dollop of whipped cream.
- 1 cup pitted prunes, about 14
- 1 cup boiling water, plus more for water bath
- 1 cup unsweetened cocoa powder, sifted
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs
- ½ cup sugar
- 1 tablespoon vanilla extract
- 3 ounces dark chocolate, finely chopped and melted (see *tip)
- Place prunes in a large heat-proof measuring cup or small bowl. Pour 1 cup boiling water over them and allow to soften and cool, about 30 minutes.
- Meanwhile, arrange oven rack into the center of the oven and preheat oven to 350 degrees F. Coat a 9-inch spring-form pan with cooking spray. Wrap spring-form pan in a double layer of foil to prevent leaks. Set in a large roasting pan.
- Whisk cocoa baking soda and salt in a large bowl.
- Puree prunes and their soaking liquid in a blender until smooth. Add eggs, sugar and vanilla and puree until smooth. Drizzle chocolate through feed tube while motor is running and puree until fully combined. Beat in vanilla and the pureed prunes until smooth on medium-low speed.
- Pour prune puree mixture into the cocoa mixture and mix with a silicone spatula until completely combined.
- Spread batter in the prepared pan. Carefully pour boiling water into the roasting pan, around the spring-form pan to create a hot water bath. Transfer the roasting pan to the oven and bake until puffed, starting to crack slightly and jiggles as a whole when the pan is tilted, 38 to 42 minutes. It will not seem firm like a cake with flour but will firm-up as it cools.
- Remove from water bath and carefully remove foil from sides. Cool on a wire rack until room temperature. Chill in refrigerator until cold and firm, about 2 hours. Remove pan sides and slice to serve.
17 g Added Sugars, 106 mg Cholesterol
Tip* To melt chocolate: Place chocolate in a small microwave-safe bowl and microwave in 30-second bursts, stirring between rounds, until the chocolate is about half melted. Remove from the microwave and continue stirring until completely melted.
Lake Champlain Chocolates Give-away Rules
Prize: One 10-ounce package Organic Fair-Trade Unsweetened Cocoa, 18-piece Revel Chocolates and a 15-piece Assorted Sea Salt Caramel shipped directly to your door, furnished by Lake Champlain Chocolates.
How to Enter:
This Giveaway is now closed!
The Winner is Comment Number #44. Karen D!
Karen likes to use Cocoa in her Dark Rye Bread. Holy Moly!!! I LOVE that idea. Congratulations Karen. Please get in touch with me by Wednesday, October 24th at 2pm EST with your shipping address so we can ship out your prize. If I don’t hear from Karen another winner will be announced. Thanks so much to everyone who entered and for sharing all of your great ideas for cooking with chocolate and cocoa. Thank you to Lake Champlain Chocolates for providing chocolate and cocoa for this give-away.
Winner will be announced by 2 pm on October 22nd, 2012. The winner will be announced right here, and on the HSR facebook page and on twitter. The winner will have 48 hours to contact me with his/her shipping address.
Extra Entries can be gained by any of the following methods:
Up to 3 more entries on Social Networking Sites:
- Follow me on Pinterest and leave a separate comment right here below this post that you did for another entry.
- Follow Lake Champlain Chocolates on Twitter https://twitter.com/LCChocolates and then leave a separate comment here below this post.
- Follow me @healthyseasonal on twitter and leave me another comment at the bottom of this post.
- Tweet this giveaway and then leave me a comment that you did on this post to gain an extra entry.
Get the newsletter: Fill out this form to receive the Healthy Seasonal Recipes newsletter. I only send it out once a month, so don’t worry about too much email, from me at least. And I don’t share email addresses. Leave me a separate comment on this post to let me know you signed up to gain an extra entry.
Details, Details: This giveaway is open to U.S. Residents only. No purchase necessary to enter. No family members of HealthySeasonalRecipes or Lake Champlain Chocolates eligible to enter. Winner will be selected at random by comment number through Random.org. All entries received after the giveaway closing day and time will not be considered. Entries that do not follow the entry requirements will not be considered. I’m going to check too! Winner will be announced by 2 pm on October 22nd. The winner will be announced right here, on the HSR facebook page and on twitter. So like or follow to be sure to hear first. The winner will have 48 hours to contact me with his/her shipping address. If the winner does not reply within 48 hours, another winner will be selected. Organic Unsweetened Cocoa, dark chocolate and sea salt caramels were provided to The Chef Next Door, LLC provided by Lake Champlain Chocolates, for recipe development process and to accompany this give-away.
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