Flourless Chocolate Cake with Raspberry Sauce- A PCOS Friendly Valentine’s Treat

Valentine’s Day is a special day in my house.  We celebrate with a festive dinner. I’ll be making the Maple Mustard “pink” Salmon from week 1 of the Fall Meal Plan, Roasted Sweets, and “red” Beets from week 1 of the Summer Meal Plan and the “pink” Cauliflower Mash from week 5 Winter Meal Plan.  I’ll put a tiny bit of beet juice in the mash to color it pink.

We also include a healthy dose of food for the spirit.  It is our tradition to go around the table and tell one another what we love about each person.  This food will fill you in a way that no amount of chocolate cake ever will!

But speaking of chocolate cake, I want to share my Valentine’s dessert recipe with you. It is elegant and delicious, and you can have a piece without feeling guilty.  “An indulgence is an opportunity to experience pure pleasure.”

Flourless Chocolate Cake with Raspberry Sauce and Coconut Whipped Cream

Serve cake drizzled with Raspberry Sauce, topped with Whipped Coconut Cream and garnished with fresh raspberries and mint.

8.5 oz. bittersweet chocolate, chopped
3/4 cup organic butter
4 large eggs at room temperature, separated and divided
2 egg whites
1 tsp. vanilla
1/2 cup coconut sugar

Preheat oven to 300.  Coat a 9-inch springform pan with cooking spray.  Melt chocolate and butter in a double boiler stir until glossy smooth.  Remove from heat and whisk in beaten egg yolks.  Beat 6 egg whites until foamy and add sugar.  Beat until stiff peaks form.  Gently fold the meringue into chocolate until just combined and pour into prepared pan.  Bake 40 minutes or until a toothpick comes out clean. Cool and remove from pan.

Raspberry Sauce
1 bag frozen raspberries
1/4 cup coconut sugar
1 T lemon juice

Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a sieve or cheesecloth to eliminate seeds.

Coconut Whipped Cream

Believe it or not, this is a viable alternative to whipped cream and the other non-dairy, trans-fat-laden hydrogenated whipped toppings.

1 15-ounce can full-fat coconut milk
1-2 T coconut sugar
1 tsp. vanilla extract

Turn the can of coconut milk upside down and chill in the refrigerator. Open the can of coconut milk and scoop the coconut cream (avoid the liquid) into a large bowl.  Add sugar and vanilla and whip at a high speed with a mixer for about 5 minutes until the milk becomes fluffy and light with soft peaks, much like whipped cream.