My husband and I are celebrating our 21st wedding anniversary this week! I've already been showered with flowers and a new anniversary band by my husband. I can't wait to see what's in store on our actual anniversary! Since I've received some special treatment from my better half this week, I thought I would surprise him with this decadent flourless chocolate cake. Normally I do not often bake gluten-free desserts. However, the lack of flour in this recipe makes the cake moist and revs up the chocolate flavor! Since this semi-sweet chocolate cake with a ganache topping is so sinfully rich, I was excited when Lang's Chocolates sent me a complimentary 3 pound jar of their Keystone Pantry brand Allulose to participate in their blogger recipe challenge. For those not familiar with this product, Allulose is a simple sugar that has 95% fewer calories compared to table sugar. It's also less sweet than sucrose, which is helpful when making a dessert that's already extremely indulgent!
What's on your plate this week? (some dessert, perhaps?!) Whatever the week holds, I hope it is full of surprises, as well! Although this dessert is perfect for special occasions, the cake itself can certainly be considered "the occasion!"
For more product info. check out Lang's Chocolates on their website and social media accounts!
To order Keystone Pantry Allulose, click here!
Here's how I made this Flourless Chocolate Cake with Keystone Pantry Allulose:
Cake: one 12 ounce bag semi-sweet chocolate chips; 1 and 1/2 sticks salted butter; 1 cup Keystone Pantry Allulose: 1/4 cup sifted Hershey dark cocoa powder; 6 eggs; 2 tsp. vanilla
Ganache: 1 cup chopped dark chocolate; 1/2 cup heavy whipping cream; 1 tsp. vanilla
Cake: Preheat oven to 375 degrees. Line a 9 inch round baking pan with parchment paper. Generously grease with butter. Place the butter and semi-sweet chips into a microwave safe bowl Heat for one minute. Stir. Heat for 15 additional seconds if necessary, until fully melted. Add the eggs. Use a whisk to combine. Add the sifted cocoa powder, KeyStone Pantry Allulose, and vanilla. Use a large spoon to stir until ingredients are thoroughly mixed. Pour into the pan. Bake for 45-50 minutes, or until cake is fully set. You might see some slight cracking, which is normal with this recipe. The inside with be the consistency of a fudge-like brownie. So the cake will be moist, but should be fully set. The cake will also be flatter than normal, due to the absence of flour. It may even appear slightly sunken in the middle. But don't worry! The ganache will cover the top for a pretty presentation! Plus, it saves you to trouble of leaving the cake! Place cake on a wire rack to cool for 15 minutes. Invert onto a serving plate. When cake is completely cooled, prepare the ganache.
In a medium sauce pan, heat the heavy cream over medium heat. Just when it comes to a boil, remove from burner. Add the chopped dark chocolate and vanilla. Whisk until smooth. Pour ganache over the cake, starting from the center. Use a spatula or spoon to spread to edges. Cut cake into slices when ganache is hardened.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!