You’ll notice the term ‘clean’ mentioned more and more in my posts. For me, clean eating is all about eating as close to the earth as possible. This means removing as many processed foods, refined sugars and additives as possible. Essentially, if you can’t pronounce it, don’t eat it. I’m a little embarrassed to admit just how difficult weening out processed foods in my home has been. With two young ones who are naturally attracted to all things florescent coloured and Dora-shaped and a husband who naturally assumes “organic” is just another word for expensive, I’ve had to tread lightly. We’ve dealt with a few hurdles these past couple of weeks and a couple nightmarish dinnertime tantrums but I think we’re breaking through. Edie, 3, helped herself to an apple from the fruit basket today and there wasn’t a single mutter of the word “treat”. We’ll continue to take it one day at a time.
A truly ‘clean diet’ would not include refined sugar, instead these recipes would likely include organic evaporated cane juice of natural sweeteners like stevia, agave or honey. All excellent options but when I crave cake and fruit topping I’m just not willing to give it all up (yet); I’m torn between the vintage baker in my soul and the new-age health nut that I so eagerly strive to be. Eventually I hope the two find common ground in taste and nutrition.
One way or another, this is an excellent start to creating a healthier option to the traditional Black Forest Cake. As an added bonus, it’s perfect for your gluten-free friends to enjoy. Did I mention the cherries were local? Oh, how I have fallen in love with creating new recipes from goodies I find at the local farmer’s market. Clean, organic, local… call it what you will, I’ll just call it good eatin’.
Flourless Chocolate Cake
Original recipe courtesy of epicurious.com (and thanks to my lovely sis-in-law for bringing it to my attention)
Makes one 8-inch cake
- 4 ounces fine-quality bittersweet chocolate (Not unsweetened. For those who love it dark, you can substitute for a dark 70%+ chocolate)
- 1 stick (1/2 cup) unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax 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 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
Fresh Cherry Sauce
- 2 cups fresh pitted cherries
- 1/2 cup water
- 1/2 cup sugar
- 2 tablespoons cornstarch
Cook cherries in water for 10 minutes then mix together sugar and cornstarch.
Add to cherries then cook cherry mixture until thickened.Add to favorites