Cooking with K'ul: eat and stay fit! Gluten-Free Dark Chocolate cake.
January 4 chocolate, cocoa, cooking, darkchocolate, eatclean, fitness, health, minneapolis, nutrition, superfood Comment
We at K'ul have been experimenting with some tasty alternatives to all the sugar-laden, fatty desserts that seem to take over during the holiday season. As a result we found the perfect way to start off the New Year--on a sweet and healthy note! Try our latest creation: K'ul Gluten-Free Chocolate Cake!
This simple, delicious gluten-free cake is super easy to prepare. Keeping in line with our mission to make chocolate that is good for you, we used no refined flours or sugars, and were able to keep the fat content incredibly low by subbing in applesauce vs. butter or oil. And of course, we added in the pièce de résistance-- K'ul Chocolate-- to complete this decadent, fudge-y and healthy treat!
Gluten-Free Dark Chocolate cake
Dark chocolate: 6 K’ul Pure Dark Chocolate bars (210 grams)
Ground Quinoa Flour - 1 cup (150 grams)
Large Eggs – 2
Squash (Spaghetti) – 1 cup grated – we used 1/2 of a big squash
Honey - from 1 tablespoon to 1 cup - depends on preference. We put about 2-3 table spoons.
Thrive Culinary Algae Oil – 2 tablespoons
Applesauce - 2-4 tablespoons depending on preference
baking soda - 1 1/2 teaspoon
Olive You blackberry vinegar - 1-2 table spoons
Strawberries for decoration
How to do it:
1. Preheat oven to 325 F
2. Melt the chocolate using the double boiling method. Fill one pot with water about ¼ full. Simmer gently. Break up your chocolate bars and put them in a heat conductive bowl (metal preferred, but we used ceramic). Place the bowl in or over the hot water and gently melt, stirring constantly to evenly distribute the heat. Once the chocolate is almost fully melted, take the bowl away from the water and heat and continue to stir until fully melted.
Be sure to keep any water away from the chocolate or else it will seize!
Dip all the strawberries in the melted chocolate and place them on parchment paper. Put in the fridge to harden until the cake is ready.
3. In one bowl mix applesauce, eggs, algae oil, and honey.
4. Sift the Quinoa flour and baking soda together into a different bowl, and set aside.
5. Whisk hot melted chocolate and sifted dry ingredients together. Use your hands or any device to make the texture uniform, homogenous and smooth.
6. Mix egg mixture and chocolate mixture together.
7. Grate the squash and put it in the mixture. Use an immersion blender to get a smooth texture.
Oil and flour the bottom of the 8” cake pan to allow the cake to release better. Pour in your cake batter and bake for 30 minutes, or until the middle of the cake springs back when you touch it.
Remove from the oven and run a knife around the edge to release the cake from the sides. Allow it to cool before removing from the pan.
Put your strawberries on the top and enjoy!