Harena: Created page with "category:recipes From: [http://www.drweil.com/drw/u/RCP02196/Chocolate-Flourless-Cake-with-Fresh-Berry-Compote.html Dr. Weil's Healthy Kitchen] '''Ingredients''' *6 oun..."

2012-06-07T13:31:31Z

Created page with "category:recipes From: [http://www.drweil.com/drw/u/RCP02196/Chocolate-Flourless-Cake-with-Fresh-Berry-Compote.html Dr. Weil's Healthy Kitchen] '''Ingredients''' *6 oun..."

New page

[[category:recipes]]
From: [http://www.drweil.com/drw/u/RCP02196/Chocolate-Flourless-Cake-with-Fresh-Berry-Compote.html Dr. Weil's Healthy Kitchen]

'''Ingredients'''

*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

==Instructions==

# Over a double boiler, melt chocolate, butter and almond butter. Let cool.
# 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.
# 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.
# 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.
# To serve: reheat at 300 degrees for 4 minutes. Spoon the fruit compote on top.

Chocolate Flourless Cake - Revision history

Harena: Created page with "category:recipes From: [http://www.drweil.com/drw/u/RCP02196/Chocolate-Flourless-Cake-with-Fresh-Berry-Compote.html Dr. Weil's Healthy Kitchen] '''Ingredients''' *6 oun..."