Plan Z Fudge Cake
Can chocolate possibly be good for you? YES. A resounding yes.
Here’s what you have to remember, though:
You need to eat GOOD Chocolate. That means DARK chocolate that is 72 percent cacao or higher. Good news is the number is front and center now on many packaged chocolate bars.
You need to eat it in moderation. You don’t buy one of those big bars and chow it down. You must limit yourself to three ounces or less per day. That might be as little as three of those little squares. So eat it slowly and enjoy it.
Here are a host of medically-backed reasons to enjoy chocolate...
Read the full column at PlanZDiet.com
Related Recipes at PlanZDiet.com:
Dark Chocolate Peanut Clusters
Chocolate Peanut Butter Squares
Plan Z Fudge Cake
This is a ZReboot recipe that actually has three tablespoons of flour in it, but by spreading that over 10 to 12 servings leaves minimal weight gain risk.
This is a dense tasting cake. Don’t expect it to be overly sweet. Twenty years ago a cake like this was all the rage. I used to order it in restaurants. It came with a crème anglaise or maybe a raspberry sauce. You can serve it with either of those or whipped cream or even Truwhip (low carb version of Cool Whip). I’m glad I was able to invent this new recipe for Plan Z!
Servings: 8 to 12 servings
Ingredients:
1-3/4 sticks of butter
6 oz of bittersweet chocolate. 70 percent cacao. Chop the chocolate fairly fine.
8 tsp of Truvia (stevia sweetener)
5 large cold eggs
3 Tbl of all-purpose flour
Pinch of salt
Instructions:
Preheat the oven to 400 degrees. Generously butter a nine-inch springform pan and dust lightly with flour.
Melt the butter and chocolate in a heavy sauce pan over very low heat. Then remove from heat and whisk in each egg, one at a time. Or instead of whisking you can add each egg and just put your mixer on low and run it for three to four seconds per egg addition. Then turn it off and add the next egg and so on.
Put in the Truvia and stir vigorously two or three times about five strokes each (or run your mixer again about five seconds), and then gently fold in the flour and salt. Pour the batter into the pan and then hold the pan about three inches above the kitchen counter and drop it on top of the counter. Thwack. This process breaks up air bubbles in the cake.
Bake about 15 minutes or until a knife inserted in the middle comes out clean. You might want to put a cookie sheet under the pan (next shelf down) in case a bit of butter oozes out. That way it won’t hit the bottom of your oven and burn. Don’t be surprised if you see butter bubbles around the edges or that the cake might be very puffy in places and look uneven. This is fine. The cake will settle as it cools and will have a cross between brownie and fudgy consistency.
Serving Suggestions:
After the cake cools on the counter, run your knife along the edges of the cake to loosen it and then unmold. Slide it onto a platter to serve.
You can serve this with a dessert sauce/cream or fresh berries. Or even just dense and straight. Pieces don’t need to be big. About 1.5 inches across the back is probably plenty. Store leftovers in the refrigerator.
Enjoy!
Cheers,
Zola
