Tuesday's Tip

Today's tip is how to satisfy that chocolate craving free of grains and sugar.




FLOURLESS CHOCOLATE CAKE
Serves 8
3/4 cup chocolate powder
1/2 cup plus 1 tablespoon butter
3 tablespoons water
1 tablespoon vanilla extract

5 egg yolks, at room temperature
1/2 cup Xylitol
5 egg whites, at room temperature
pinch of sea salt
1 cup chocolate sauce


This is a delicious, moist and rich cake
Butter and flour two easy-remove 9-inch cake pans. Place butter, chocolate powder, water and vanilla extract in a glass container set in a pan of water over a low flame. Melt and blend well. Beat egg yolks with Xylitol for about 5 minutes with electric beater. In a clean bowl, beat egg whites with pinch of salt until stiff. Mix chocolate mixture with egg yolk mixture and then fold into egg whites. Divide batter between two pans. Bake at 350 degrees for about 25 minutes. Let cool completely before removing from pans. Remove one layer to a serving dish and place other layer on top. Frost top with chocolate and let it dribble over the sides.
(I personally like to put sauce between the layers as well)



CHOCOLATE SAUCE
Makes 2 1/2 cups
2/3 cup chocolate powder
1/2 cup butter
1/3 cup maple syrup (or sweetener of your choice)
1 tablespoon vanilla extract
pinch of salt
1 cup cream, not ultrapasteurized

Place all ingredients in the top half of a double boiler. Cook gently, stirring occasionally with a wooden spoon, until well amalgamated.