If you plan to jam potatoes and stuffing in your face on Thanksgiving, you can still end your feast with the taste of chocolate sans the flour and sugar. The chocolate is so rich and delicious that you really don’t miss the less healthy aspects of this cake.
Makes one 8-inch round cake
6 oz. semi sweet baking chocolate (I use ones that are at least 80 percent cocoa)
½ cup butter – you can use coconut oil
¼ cup cocoa powder
3 eggs
1/2 cup honey
Optional Berry Topping
Combine 12 ounces of your favorite frozen berries, ¼ cup of water and 1 teaspoon fresh lemon juice in a saucepan over medium heat. Cook about 10 minutes until they are soft. Cool and blend until smooth in blender.
Preheat the oven to 375 degrees F, and grease an 8 inch pan with cooking spray or butter.
In a double boiler, melt the chocolate. Remove from the heat and then stir in the butter or coconut oil until melted and mixed well with the chocolate. Stir in the rest of ingredients until the batter is smooth. There should be no clumps.
Bake 20 minutes or until the center just bounces back to the touch. Cool on a wire rack and serve at room temperature.
You can serve with berry topping and/or whipped cream. (Blend up real heavy cream in the blender don’t use the canned stuff.)
This and more recipes can be found in my cookbook, “Signs of the Tines: The Ultimate Astrological Cookbook” – available at B&N online and Amazon and joanporte.com