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Flourless Chocolate Cake with Raspberries and Coconut Whipped Cream

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Flourless Chocolate Cake with Raspberries and Coconut Whipped Cream

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Enjoying a delicious, decadent dessert on a special occasion, is an opportunity to experience pure pleasure. I wanted to create a special holiday dessert that is truly rich and delicious but also gluten-free and low-dairy (you’ll still find organic butter in the ingredient list). I substituted lower glycemic coconut sugar for white sugar and coconut milk for cream.  Being a Diva isn’t about diet, deprivation and denial. It is about learning to enjoy gluten-free, soy-free and low-dairy whole foods in a very mindful way. This is a dessert you’ll want to savor. You can learn more about the PCOS-coaching work Amy does on her website: pcosdiva.com!

Further Food Commentary:

This decadent dessert combines two classic flavors, chocolate and raspberries. Both of which are also two quintessential antioxidant power foods. Raspberries are a powerhouse of flavonoids but also provide vitamin C, potassium and fiber. Antioxidants in berries neutralize unstable free radicals to promote optimal cellular functioning.

Though chocolate may just be a treat, its high, flavonoid content may help stimulate the production of feel-good endorphins which boost serotonin, an antidepressant. It’s heart health benefits stem from it’s ability to lower high blood pressure and reduce risk of stroke. Dark or bittersweet chocolate with at least 60% cocoa is best. Chocolate should be enjoyed in moderation, however, as the fat and sugar content in decadent desserts can easily add up to extra calories and weight gain. A significant source of oxalate, women in particular should be careful not to consume too much to avoid any bone weakening effects.

By Amanda Bontempo, MS, RD, CDN
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Flourless Chocolate Cake with Raspberries and Coconut Whipped Cream

Stars ( Reviews)

  • Prep Time:30 mins
  • Cook Time:40 mins
  • Servings: 12

Ingredients

Cake:

8.5oz bittersweet chocolate (chopped)

¾ cup organic butter

4 large egg yolks at room temperature (beaten)

6 large egg whites at room temperature

1 teaspoon vanilla

½ cup coconut sugar

 

Raspberry sauce:

1 bag frozen raspberries

¼ cup coconut sugar

1 tablespoon lemon juice

 

Coconut whipped cream:

1 15-ounce can full-fat coconut milk (refrigerated overnight if possible)

1-2 tablespoons coconut sugar

1 teaspoon vanilla extract

Instructions

Cake:

  1. Preheat oven to 300 degrees F.
  2. Coat a 9 inch springform pan with cooking spray.
  3. Melt the chocolate and butter in a double boiler. Stir until smooth and glossy.
  4. Remove chocolate and butter from heat and whisk in 4 egg yolks.
  5. Beat 6 egg whites until foamy and add sugar to make meringue. Continue to beat until stiff peaks form.
  6. Gently fold meringue into chocolate until just combined and pour into the prepared pan.
  7. Put in the oven and bake for 40 minutes or until a toothpick comes out clean.
  8. Let cool before removing from pan.

 

Raspberry Sauce:

  1. Combine raspberries and sugar in a saucepan.
  2. Cook until raspberries are broken down, about 10 minutes.
  3. Remove from the heat and strain through a sieve or cheesecloth to remove seeds.

 

Coconut Whipped Cream:

  1. Turn chilled can of coconut milk upside down.
  2. Open the can and scoop the cream (avoiding the liquid) into a large bowl.
  3. Add sugar and vanilla and whip at a high speed with a mixer for about 5 minutes until the milk becomes fluffy and light with soft peaks, much like whipped cream. Use to top the cake.

Suggested pairings:

Serve cake drizzled with raspberry sauce, topped with whipped coconut cream and garnish with fresh raspberries and mint.

Cake: Preheat oven to 300 degrees F. Coat a 9 inch springform pan with cooking spray. Melt the chocolate and butter in a double boiler. Stir until smooth and glossy. Remove chocolate and butter from heat and whisk in 4 egg yolks. Beat 6 egg whites until foamy and add sugar to make meringue. Continue to beat until stiff peaks form. Gently fold meringue into chocolate until just combined and pour into the prepared pan. Put in the oven and bake for 40 minutes or until a toothpick comes out clean. Let cool before removing from pan.   Raspberry Sauce: Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a sieve or cheesecloth to remove seeds.   Coconut Whipped Cream: Turn chilled can of coconut milk upside down. Open the can and scoop the cream (avoiding the liquid) into a large bowl. Add sugar and vanilla and whip at a high speed with a mixer for about 5 minutes until the milk becomes fluffy and light with soft peaks, much like whipped cream. Use to top the cake. Suggested pairings: Serve cake drizzled with raspberry sauce, topped with whipped coconut cream and garnish with fresh raspberries and mint.

Nutrition Information

Per Serving:  Calories: 354; Total Fat: 27g; Saturated Fat: 18g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 101mg; Sodium: 121mg; Potassium: 37mg; Carbohydrate: 28g; Fiber: 3g; Sugar: 24g; Protein: 6g

Nutrition Bonus: Vit A: 36%; Iron: 5%

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Amy Medling Health Expert
PCOS Diva
email
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One thought on “Flourless Chocolate Cake with Raspberries and Coconut Whipped Cream”

  1. Lillian Zhao

    This cake is probably the BEST flour-less chocolate cake I’ve ever had and made! I made it twice actually and have to say that the QUALITY of bittersweet chocolate bar you buy does make a difference. So splurge and get the good chocolate and wow your Christmas guest this holiday!

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