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This recipe I found in the our newspaper. I wanted to have it in sooner but you know how thing's keep coming up? It does not use flour and it can be used for July 4th for a family member who can not have flour and likes cake and chocolate. It surprised me!
The newspaper called it a chocolatey confection between fudge and cake. How can you not want to try it? I am a choc-aholic I admit it. This also has strawberries on it. However if you are also allergic to strawberries try something else, fruit is all so good!
In one Bowl:
Beat butter until smooth. Add 1 cup sugar and beat until creamy. Add ground nuts, chocolate and egg yolks beat thoroughly.
In another bowl:
Beat egg whites until soft peaks form. Stir 1/3 of egg whites into chocolate mixture. Gently fold in remaining egg whites.
Scrape batter into prepared pan. Bake 35 to 45 minutes or until a toothpick comes out nearly clean.
Cool 30 minutes then release sides and slide onto serving plate.
Combine cream, vanilla and 2 Tbsp. sugar, beat until soft peaks form. Top cake with cream and strawberries. Enjoy!
By Darlene from Fairview, PA
This recipe is perfect for anyone trying to limit their sugar intake. It is diabetic friendly and easy to make.
Preheat oven to 300 degrees F. Grease an 8 inch round cake pan and dust with cocoa powder. Over low heat, melt butter and chocolate. Remove from heat and add remaining ingredients. Pour into pan and bake 30 minutes, remove and let cool. This is best if served warm (can reheat in microwave for 20 seconds). Serve with ice cream or dust with powdered sugar.
Note: You can use real sugar and chocolate if you don't like artificial sweeteners.
This would be a healthier alternative to chocolate cake because there is no flour. Very easy and simple to make and tastes just as great, sort of like a giant brownie too. Pairs great with fresh berries and drizzled with melted chocolate.
Prep Time: 15-20 minutes
Cook Time: 25 minutes
Total Time: 40-45 minutes + cooling time
Yield: 1 cake