Chocolate Flourless Cake

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From: Dr. Weil's Healthy Kitchen


  • 6 ounces dark chocolate, at least 70%
  • 3 ounces butter
  • 3 ounces almond butter
  • 3 eggs, separated
  • 6 tablespoons natural cane sugar
  • 1 teaspoon vanilla extract

Fresh Berry Compote

  • 1 cup frozen raspberries, defrosted
  • 2 tablespoons pure cane sugar
  • 1/4 cup water
  • 3 cups fresh berries - blueberries, raspberries, blackberries


  1. Over a double boiler, melt chocolate, butter and almond butter. Let cool.
  2. Separate the egg and place the yolks in the bowl of an electric mixer. Add 3 Tbs sugar and beat until a light, pale yellow color, about 6 minutes. Slowly pour in the melted chocolate and mix until combined.
  3. In a clean mixing bowl, add the eggs whites. Whisk until frothy. Slowly pour in 3 Tbs sugar and mix until soft peaks form. Fold the whites into the chocolate/egg mixture. Carefully fold until combined.
  4. Spray 4 oz ramekin or muffin cups with pan spray. Pour the batter into the molds, almost to the top. Bake at 325 degrees for 12 minutes. Let cool before unmolding.
  5. To serve: reheat at 300 degrees for 4 minutes. Spoon the fruit compote on top.