If you answered "chocolate", then I have just the recipe for you: Dark Chocolate Cherry Cake. This is a decadent, dark chocolate cake filled with moist, sweet cherries. It's like a chocolate-covered cherry in cake form. This recipe is great for a decadent Valentine's Day treat, but it's also easy enough to make for a quick weeknight dessert. And did I mention that it's also gluten-free and free of refined sugar? But don't worry -- it's still every bit as tasty as a traditional chocolate cake recipe. (I've made this recipe for Bill a couple of times over the past few weeks, and he will vouch for the fact that it's delicious.)
So, what's the secret to making a chocolate cake that's yummy but also nutritious? First, the cake is sweetened entirely with pureed dates. Dates are a great natural sweetener, and they're also a good source of fiber, vitamins, and minerals. As an added bonus, the dates make the cake so moist that you don't need to add any oil or butter. The recipe also includes cocoa powder and cherries, both of which are good sources of anti-oxidants. I like to make the cake with sorghum flour, which is gluten-free and a good source of protein and fiber. But feel free to use whatever variety of flour you prefer.
Wow -- writing this post is making me hungry. I think I'll go bake some dark chocolate cherry cake for my Valentine.
(click on images for larger pictures)
Dark chocolate cherry cake (makes 2 servings):
Gluten-free, free of refined sugars
¼ cup sorghum flour (or other flour of choice)
3 Tbsp. cocoa powder
½ tsp. baking powder
⅓ cup date paste* (see below for instructions)
⅓ cup milk (I used almond milk, but I think regular milk would be fine, too)
½ tsp. almond extract
½ cup pitted cherries, halved** (see note below)
Preheat oven to 350 degrees. Spray 2 ramekins with cooking spray. Combine dry ingredients. Add the date paste, milk, and almond extract, and stir until moistened. Gently fold in the cherries. Pour batter into ramekins. Bake for 30 minutes or until the cakes start to pull away from the edges of the ramekins.
Cool for 5 minutes before serving.
* To make date paste: Soak 8 ounces of dried dates (approximately 1½ cups) in 1 cup hot water for 15 minutes. Pour the dates and the soaking liquid into a blender or food processor, and blend until smooth. This will make approximately 1½ cups of date paste. Save the remaining date paste for another use.
** You can use either fresh or frozen cherries for this recipe. If you use frozen cherries, just be sure to thaw them first. I find that the frozen cherries usually give off some juice as they thaw -- I like to save the juice and use it to replace some of the milk in the recipe.
This Recipe is posted on: Slightly Indulgent Tuesday