by Cathy Rankin, recipe by Dana Jackson
When women come together, good things happen. A friend of mine is in large part supporting a group called Creative Social where creative minds come together. She happens to be amazing in the kitchen! So when I wrote my article on fair-trade chocolate, it was meant to be for Dana and I to converge and support as the group was intended for.
Just in time for Valentine’s Day and in support of my article and fair trade chocolate, here is a recipe for foodies everywhere, compliments of Dana Jackson of HotPinkApron.com.
This is a delicious gluten-free, flour-less fair-trade chocolate cake recipe. We’re preparing it in a 6″ pan, making it ideal for small dinner parties or intimate date nights.
The chocolate flavour is rich and the dense texture is that perfect mix between cake, brownie and fudge. This is a household favourite with fresh berries or homemade jam, and a dollop of fair trade certified ice cream. Yum! For this recipe and many other chocolate based recipes of mine, I use the fair trade certified cuisine Camino brand products found in most major grocers.
Follow Dana on Twitter @hotpinkparon for more recipes and adventures in eating well.
Flour-less Fair Trade Chocolate Cake
Ingredients
1 bar (100g) of fair trade certified, fine-quality bittersweet chocolate (Not unsweetened. You can substitute for a dark 70%+ chocolate. I use camino brand bittersweet 71% dark chocolate bar.)
1/4 cup unsalted butter, plus additional to butter the pan
1/2 cup granulated sugar
2 large eggs
1/4 cup fair trade certified, unsweetened cocoa powder, plus additional for sprinkling (I also use the Camino brand 100% cocoa powder.)
Instructions
Preheat oven to 375°F and butter a 6-inch round or spring-form baking pan. Line bottom with a round of parchment paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/4 cup cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven for 30 minutes, or until top has formed a thin crust. Cool cake in pan on a rack for at least 10 minutes and invert onto a serving plate. I recommend letting this cake completely cool to room temperature, approximately 2 hours, before serving.
Dust cake with additional cocoa powder and serve with berries and ice cream, if desired. This cake will keep, after being cooled completely, in an airtight container for one week but after the first taste I wouldn’t count on it being around for longer than a day. 🙂
Enjoy!
Recipe and photos courtesy of:
Dana Jackson of HotPinkApron.com.
Cathy Rankin is a freelance writer and mother of one wonderful little boy, teaching her daily how not to sweat the small stuff. Follow her on Twitter.