Flour-less, Dark Chocolate Cake with Fresh Berry Compote

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The Cake.

Ingredients:

  • 6 oz Dark Chocolate, at least 70%
  • 3 oz Butter
  • 3 oz Almond Butter
  • 3 Eggs, separated
  • 6 Tbs Natural Cane Sugar
  • 1 tsp Vanilla Extract

Instructions:

  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.
  3. Slowly pour in the melted chocolate and mix until combined.
  4. In a clean mixing bowl, add the eggs whites. Whisk until frothy. Slowly pour in 3 Tbs sugar and mix until soft peaks form.
  5. Fold the whites into the chocolate/egg mixture. Carefully fold until combined.
  6. Spray 4 oz ramekin or muffin cups with pan spray. Pour the batter into the molds, almost to the top.
  7. Bake in a 325º oven for 12 minutes. Let cool before unmolding.
  8. To serve: reheat in a 300º oven for 4 minutes. Spoon the fruit compote on top.Serving Size - 6

The Compote.

Ingredients:

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

Instructions:

  1. Place the frozen raspberries, sugar and water in a blender.
  2. Blend until smooth.
  3. Pour through a strainer into a bowl.
  4. Add berries and toss to combine.

Recipe inspiration from Dr. Weil's True Food Kitchen