February is known by most as the month of love, but did you know that it’s also Heart Health Month? Treat your loved ones to a dessert that not only says, "I love you" but also, "I care about your heart." These Mini Flourless Chocolate Cakes are made with cacao powder, which is rich in two flavonoids: anthocyanidin and catechins, both known to be especially powerful antioxidants. Be sure to use real cacao powder for maximum benefit… the more well-known cocoa powder undergoes processing that strips most of the naturally occurring antioxidants in the cacao powder.
Don’t let the mini size of these little chocolate cakes fool you. They are so rich and decadent! Serve room temperature or warm with a dusting of powdered sugar and fresh raspberries. The raspberries add a pop of color, freshness, and an extra hit of antioxidants. Mi Amore!
Ingredients:
4 Tbsp unsalted butter, melted
½ cup sugar
¼ tsp vanilla
1 egg
1/3 cup cacao powder
¼ tsp baking powder
1/8 tsp salt
1 T coconut flour
¼ tsp instant coffee (optional – but really deepens the chocolate flavor)
Directions:
- Preheat oven to 350 F.
- Set up two 8-ounce ramekins or four 4-ounce ramekins on a baking sheet. Spray ramekins with baking spray.
- In a medium bowl, whisk together butter and sugar. Add vanilla and egg, whisk until well combined
- Into a small bowl, sift cacao powder, baking powder, salt, coconut flour, and instant coffee (if using).
- Add dry ingredients into wet, stir with a spatula until combined. At first it will seem way too dry but just keep mixing!
- Divide batter evenly between the ramekins.
- Bake in the preheated oven for 23-25 minutes for 4-ounce ramekins, 28-30 minutes for the 8-ounce ramekins. When done, the cakes should be slightly domed and the center semi-firm to touch.
- Cool on a wire rack. The center will fall, which gives you a great space to fill with raspberries.
For more healthy recipes, follow Lindsay at @sheeatstolive