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Flourless Chocolate Cake Recipe

bigstock-sport-and-lifestyle-concept---52808200I have just recently started running again which is an amazing feat for me. I am not a “runner” by any stretch of the word and I have to work VERY hard at it but I enjoy it.   Today while running, I was listening to Trombone Shorty (I highly recommend you check him out on YouTube), he’s a very talented trombone player.  I always find that music helps me run faster and longer (studies have proved that those who work-out to music have a better workout). The music gives me the high that I need to stay focused.

Where am I going with this?  If I knew years ago that I would be listening to Jazz, Funk, and Smooth Jazz, I would’ve said you were NUTS!! But, I am thankful to have kept an open mind and have since experienced some of the greatest musicians who played music that I once thought I would NEVER like.

So, you might ask, how does this relate to nutrition??? The recipe that I am sharing with you is for a Flourless Chocolate Cake. It’s unique because it is flourless and it doesn’t contain a source of oil (like most cakes).  And, here’s where keeping an open mind relates to my recipe… the base of the cake is… CHICK PEAS or BLACK TURTLE BEANS.

At this point, some people would turn up their nose and say NO WAY… but keep an open mind and give it a try. I always vow to myself try anything ONCE.  This relates to all areas of life, not just food! And, I encourage you to keep an open mind as well.

Why chick peas or turtle beans? This is a gluten free option and both chick peas and turtle beans offer a low fat, high fibre option.  As with all my recipes that I provide, I try to make them healthier but keep the flavor.  After all, healthy eating shouldn’t taste bad!!!!

A mind is like a parachute. It doesn’t work if it is not open. ~Frank Zappa

Flourless Chocolate Cake

Ingredients:

1½ cups semi-sweet chocolate chips (melted)
1 19oz can of chick peas (or black turtle beans)
4 eggs (to reduce the fat even more you can substitute with 8 tablespoons of egg whites)
1/2 cup Demerara sugar (you can substitute this for equivalent amounts of coconut sugar or 1/3 cup agave nectar)
2 tablespoons ground flax seeds
1 tsp vanilla
2 tsp cinnamon
½ tsp baking powder
¼ cup semi-sweet chocolate chips (to add to cake batter)
**1 tablespoon cocoa (for dusting pan)

Oven: Preheat oven to 350 degrees

Directions: Grease 8” square or round pan.  Dust with cocoa.

Food preparation:  Thoroughly rinse beans under cold water.  In food processor add eggs, sugar, baking powder, ground flax seeds, vanilla, cinnamon and chick peas. Blend until consistency is smooth.

Melt chocolate chips in microwave or on stovetop (typically about 2 minutes, but stop and stir every 20 seconds to make sure they don’t burn). Add to mixture in food processor and blend until batter is mixed well. Add in ¼ cup chocolate chips.  Pour batter into prepared pan.

Bake time:  approximately 40 minutes or until tester comes out clean. Let cool for 10 minutes and remove from pan.

***OPTIONAL: Serve with berry compote. (a mixture of strawberries, blackberries, blueberries and raspberries)

Let me know what you think of this recipe! I love getting feedback. And don’t forget to leave a link back to your own blog if you have one, via the commentluv feature here on my site.

~Be well,

Stephanie

 

One Response to “Exercising to Music a Better Workout”

  1. Stephanie says:

    Thanks for your comment!!! You are so right!! Do you follow a gluten-free diet??
    Stephanie

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