Wednesday, January 25, 2012

Chocolate Heaven

Why hello there friends :) 

Last night, I taught a class about emotional eating (which would be a great topic for the blog).  I discussed being mindful during meals and truly thinking about eating when you're hungry and stopping when you're full.  After dinner - which wasn't a super success more on that later - I still felt hungry.  There are some nights where I feel like I just need something sweet right this second, which is a place of emotional hunger.  Instead, I just felt hungry, so I decided I would make a healthified microwave chocolate cake.  I had purchased Sunspire chocolate chips at the grocery store after loading a coupon to my savings card - I was blown away by how great they taste!  The ingredients list is simple and 1 tbsp is only 40 calories - compared to 70 calories/tbsp for Nestle.

I've done this kind of cake before, but it's never been this great of a success.  Honestly, before I started playing with the power settings, the cake came out of the microwave like a rock.  Here are some of my biggest tips for success with this recipe:
  • I used Bob's Red Mill gluten-free flour blend, which is rapidly becoming my favorite gluten-free flour ever
  • Use a good quality dark cocoa powder - Hershey's Special Dark was my cocoa of choice
  • Don't leave out the tsp of oil - if you don't have coconut, substitute canola - it will add moisture to the cake
  • Make sure you use the 50% power setting
I hope you enjoy this recipe :)  It was probably the most incredible thing I've ever made in the microwave!

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Chocolate Peanut Butter Ramekin Cake

Ingredients

2 tbsp gluten-free flour
1 tbsp dark cocoa powder
1 packet stevia
1/4 tsp baking powder
1 tbsp ground flaxseed + 2tbsp hot water
1 tsp coconut oil
1/2 tsp vanilla
2 tbsp milk
1 tbsp dark chocolate chips
1 tbsp peanut butter

1. Spray ramekin with non-stick spray.
2. Combine flour, cocoa powder, stevia & baking soda together in a small bowl.
3. Add flaxseed/water mixture to flour mixture.
4. Add the coconut oil, vanilla and milk.  Stir to combine.  Gradually fold in chocolate chips.
5. Pour batter into ramekin, gradually drop chunks of peanut butter into ramekin and fold into batter.
6. Microwave for 2 minutes at 50% power.  Allow to cool for one minute!

Topped with a tiny bit of fat-free whipped cream :) 
Look at those peanut butter swirls in the batter!!!


See you tonight for what I ate Wednesday :)


What kind of chocolate cake would you like to see in the future?