Almost Guilt-Free Chocolate Cake
Valentine’s Day is Sunday, and while many of you may be searching to find the perfect recipe to make for your sweetie, I have found one that will delight your Valentine without blowing your New Year’s resolution to eat better (you’re still trying, right?).
I discovered and made the following recipe last week during a cooking class at Rancho La Puerta in Tecate, Mexico – one of the nation’s oldest spas. The recipe is an orange-flavored soufflé that is easy to make, with ingredients that are simple. As you scan the list of ingredients, you’ll notice this is truly an “almost” guilt-free treat. Enjoy & Happy Valentine’s Day!
Golden Door Flourless Chocolate Cake with Orange Sauce
PRINTER-FRIENDLY VERSION | From The Golden Door Cooks at Home
1 cupcake fresh orange juice (from three oranges)
2 teaspoons cornstarch (you may need a little more to thicken orange juice)
1 tablespoon soy milk (or half and half)
1 teaspoon Grand Marnier (we use a little more)
8 ounces good quality dark chocolate (60% cacao) chopped
1 large egg
2 very ripe bananas sliced (1 1/4 cup)
1/2 cup mashed yam (from 1 small baked yam or canned pumpkin)
1 cup honey or agave syrup
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract
3 large egg whites
1 pinch of kosher salt
1 orange cut into slices for garnish
- Preheat oven to 350 degrees. Stay eight 4 ounce ramekins with cooking spray until well coated and place them on a baking sheet.
- To prepare the sauce: in a small saucepan pour all but 1 tablespoon of the orange juice over medium heat until simmer. Stir together the 1 tablespoon orange juice you set aside with the cornstarch (this is so the cornstarch blends smoothly and can incorporate with the other orange sauce in the saucepan). Whisk together cornstarch/orange juice mixture into the rest of the orange juice that is simmering on the stove. Whisk until it’s a thicker consistency. We found we needed more cornstarch so you may need to add more. Just make sure you blend the cornstarch with juice before you add it to your pot. Remove from heat once it’s thick and and let cool for 15 minutes. Then whisk in soy milk (or half and half) and the Grand Marnier (feel free to add a tad more for flavor). Set aside and serve warm or cold.
- Make the cake: Place a bowl over a saucepan filled with a couple of inches of simmering water. Place the chocolate in the bowl. The chocolate will gradually melt and will be shiny and soft (about 10 minutes). Stir chocolate with a rubber spatula until smooth. Remove from heat.
- In a blender combine the large egg, bananas, yam, honey, orange zest and vanilla. Process until very smooth. Add the banana mixture to the chocolate bowl and stir until combined. Set aside.
- In another bowl, use an electric mixer to whip egg whites and salt until they form soft peaks (about 3 minutes). Carefully fold the egg whites into the chocolate until just incorporated. Do not over mix.
- Spoon the mixture into the ramekins to about 1/4 inch from the top. Bake until the tops are set when the ramequins and center slightly puffed (about 8-10 minutes). Transfer the ramequins to a cooking rack.
- When the ramequins are cool enough to handle, run a paring knife and turn onto 8 dessert plates. The center of the cake should be nice and soft.
- Drizzle the sauce around each cake and garnish each cake with orange segment. Serve and enjoy.
Over the weekend I’ll post more inf on my trip along with photos and videos. Until then, see who else was there!