Wednesday, April 6, 2016

EverLovin' Chocolate Cake (THM S)

EverLovin' Chocolate Cake  (THM S)

Has it really been over a year since I've created a THM recipe??  Oh my!  Life happens...you all know how that goes! 

Yesterday, I had a solid craving.  I wanted a heavy cake, but wasn't in the mood for anything I have in a recipe already.  I needed a cake that was crazy dense, but didn't have that almond flour/coconut flour texture to it (know what I mean?).  As I drove around doing my running, I started concocting a recipe in my head.  When I got home, I walked straight to my oven and started preheating it.  When a momma gets a craving, time is of the essence.  ;)

The result was an incredibly dense chocolate cake that has a consistency somewhere between flourless cake and cheesecake.  I'm in love.  :D 

I did put a basic cream cheese frosting on it, but to be honest, it didn't need it.  If anything, I'd recommend eating it plain or with sweetened whipped cream.

Here you go!  I hope you enjoy!



EverLovin' Chocolate Cake  (THM S)

Preheat oven to 300° F.  Place a pan of hot water as close to the bottom as you can get (I have a gas stove, so my pan sits directly on the bottom).



1 can unsweetened coconut milk (please note:  this is not a bottled milk....you need the solids in the canned coconut milk for this recipe)
1 8oz. bar whole cream cheese
1/2 c. dark cacao powder  (I like dark, but you can use whatever cacao you have)
1 c. Baking Blend (I make my own minus the collagen)
1 c. ground Pyure sweetener (or favorite THM approved sweetener)
dash vanilla
1/4 t. Celtic Sea Salt
6 eggs

Beat or blend everything together until well incorporated.

Line a 9" spring form pan with parchment paper.  The batter is quite loose and will most likely leak out of the spring form pan if you do not use the parchment paper.  Very lightly spray with favorite non-stick spray.  Pour batter in parchment paper. 



Bake at 300° F for approx. 1 hr. 


Chill overnight.  You will be sad if you eat this while it is still warm.  It must chill and set.  Eat chilled and be happy...not sad.  ;)

Remove spring form band.  Cake will easily come out of parchment paper.


Keep refrigerated.



Edit:   Several have asked for my baking blend recipe.  The recipe is not original to me and I do not have a link.  I will add what I do have below.  Hopefully the owner will provide me with a link that I can share.



20 comments:

  1. Does your baking blend measure cup for cup with the THM baking blend?

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    1. I have tested mine compared to the THM baking blend and haven't found a difference in any of the test recipes.

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  2. What is your recipe for your baking blend?

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    1. I added a note at the bottom of the blog entry.

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  3. Yes, I too would like to know your BB recipe....Please :)

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    1. I added a note at the bottom of the blog entry.

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  4. Wouldst love your baking blend recipe :)

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    1. I added a note at the bottom of the blog entry.

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    2. Betsy Pelkey, Thank you so much! I tried making my own BB, but it was too almondy :( I like that your blend has less almond flour. I can't wait to try out :)

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  5. Cake looks wonderful��, but when U say, eat chilled & B happy; what makes it sad to eat warm? Is it the taste or it doesn't stay together as a cake?

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    1. It 'sticks together well', but this type of cake needs to really set and relax. The cooling also changes the flavor.

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  6. This is amazing! I made it last night and had it for breakfast! :) I used a rounded 1/2 c of Gentle Sweet and it was just right. Perfect with strawberries, whipped cream and a Light Trimmy.

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    1. MMMMM!!!!! So glad you liked it!

      (I had it for breakfast (again) today also! ;)

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  7. Here is the link to the FP baking blend on Angela Paul's FB site: https://www.facebook.com/search/top/?q=Angela%20Paul%20FP%20baking%20blend

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    1. I'm looking for a blog link (something outside of FB). Do you know of one? I've searched for quite a while but have come up empty.

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  8. This comment has been removed by the author.

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  9. What was your cream cheese frosting recipe? Can't wait to try!!

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  10. Is a spring form pan 100% necessary? Or could one use, say for instance, 8 or 9" cake pan(s)?

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  11. Hi Betsy! Do you mind if I publish my own take on this recipe on my blog? It's a super delicious recipe and I will of course credit you as my inspiration :) Thanks for considering and for your hard work developing the recipe.

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