The only two claims this cake has to a health food are that it is gluten free, and it will make you happy. I’m convinced happiness is part of good health.
I made this cake for a class I hosted at my home: Intro to Essential Oils. The cake got almost as many rave reviews as the class. 🙂
Ten days later, I was hosting another class, this time teaching. Of course I made the same fabulous dessert.
Here’s the recipe:
Preheat oven to 300 and oil a 10 inch spring form pan.
Heat in saucepan on stove until melted, then set aside:
1/2 cup water
1/4 tsp sea salt
3/4 cup organic unbleached sugar
Melt over double boiler:
2 packages (5.5 oz each) dark chocolate, Belgian (from Trader Joe’s)
8 oz. semi-sweet chocolate chips (Trader Joe’s
Transfer melted chocolate into a mixer bowl. Use beaters on low speed to blend in:
1 cup unsalted organic butter, cut up and added in piece at a time. Blend in sugar/water mixture. Add one at a time:
6 eggs (I used 5 duck eggs)
Pour into pan. Bake at 300 for 45 minutes. The center will look wet. Allow to cool some before transferring to the refrigerator overnight.
To serve, I just removed the sides of the pan and placed the bottom of the pan on a cake plate. I sprinkle with a lovely flaky finishing salt, and a side of whipped cream with 3 drops of pure peppermint essential oil. Enjoy!