Wow, it feels like it’s been forever since I last blogged! I never wanted to be one of those bloggers apologizing to my readers for a prolonged hiatus due to putting other elements of my life first…but, sorry, all you readers out there, I’ve been focusing on other things for the past several months. Nothing particularly interesting, mostly staying caught up with schoolwork (barely) and dealing with dental problems (let’s not have an extended discourse about that fascinating topic.) Oh, yeah, and I spent some time doing schoolwork too.
While it may seem like it’s been a long time since I last blogged, Passover is here again after what doesn’t seem like a whole year since its last dreaded appearance on the calendar. Don’t get me wrong – I love Passover, but don’t really like the aspects such as cleaning the house and sitting at a long nighttime seder and then eating matzo for eight days…
DON’T eat matzo for eight days! You will probably die a humiliating death of constipation, as well as be denying your tastebuds the deliciousness of more interesting options. Take this flourless chocolate cake I made yesterday.
Dense and fudgey, not too sweet, and laced with the subtle kiss of caramel and a swirl of cinnamon, your tongue will dance with joy for the liberation from boring Passover food. Furthermore, with a greatly reduced fat content and more fiber and Vitamin C than most Passover cakes, it will set your health conscience free from worries. The cake can also be made gluten-free quite easily by making sure the cocoa and any other questionable ingredients are certified gluten-free, so a wider audience can benefit from its nutrition and decadence!
It’s true that the Israelites only had 18 minutes to bake their bread before the Exodus, whereas this cake takes considerably longer what with all that beating of eggs and thorough mixing of ingredients. But if you can spare an hour or two out of your day, it is more than worth making – whether or not you observe the dietary restrictions of Passover.
When I first tried a piece of this cake, I was unsure if non-health-fanatics would like it, since it wasn’t very sweet at all. My mom, a standard test subject for my cuisine, and not the biggest fan of health-ified desserts, took a tentative half a piece. She tasted it and grabbed the other half as well. Success!
I intended to follow the “Mexican Chocolate Cinnamon” flavor trend, but the cinnamon swirl I added was very subtle – I might suggest doubling that part of the ingredients. (Ingredients listed below are amounts I used.) Other than that, I wouldn’t change anything about this recipe. Enjoy!
Flourless Chocolate Cinnamon Cake with Caramelized Banana
makes about 8 servings
for cinnamon swirl (I recommend doubling these three ingredients)
- 2 tbs Earth Balance Original Buttery Spread
- 1 tbs Truvia Baking Blend
- generous shake or two of cinnamon
- 6 eggs, separated
- 12 tbs Truvia Baking Blend, separated
- 1-1/2 cups unsweetened cocoa powder (I used Hershey’s)
- 4 oz/113 grams Tree Top brand cinnamon flavored applesauce (I used one of their single-serving units)
- 1/2 cup plain almond milk (or other milk of choice)
- 2 tsp vanilla extract
- 1 tbs chocolate hazelnut spread (I used Safeway brand)
- 1 single-serving pouch of Weight Watcher’s by Whitman’s candies brand bite-size caramels
- 1 banana
- 1 tbs Earth Balance Original Buttery Spread
- 1 tbs Truvia Baking Blend
- dash cinnamon
- 1/3 cup dried cranberries
For Cinnamon Swirl: Place Earth Balance in a microwave-safe bowl. Heat for 25 seconds or until melted. Mix in the Truvia and cinnamon thoroughly. Set aside until ready to swirl into cake batter just before baking.
For Cake: Preheat oven to 350 Fahrenheit. Line an 8″ square pan with aluminum foil, and spray the foil generously with nonstick spray.
In a large bowl, combine the cocoa, applesauce, and almond milk. Mix well.
In a medium bowl, use a hand mixer to beat the egg yolks with 6 tbs of Truvia Baking Blend, as well as the vanilla extract and chocolate hazelnut spread.
Add the egg yolk mixture in with the chocolate mixture, and mix well.
In another medium bowl, use hand mixer to beat the egg whites with the remaining 6 tbs of Truvia Baking Blend until stiff-ish white peaks form (this takes longer than you’d think.)
Fold egg white mixture into chocolate mixture, 1/4 at a time, until completely combined.
Pour cake batter into pan. Swirl cinnamon mixture into batter. Break up caramel candies by hand and drop the pieces into the batter, gently swirling them in.
Bake at 350 Fahrenheit for a total of 33-35 minutes, pausing after 20 minutes to add the caramelized bananas…
For Caramelized Bananas: Cut one whole banana into circular slices of medium thickness.
Place 1 tbs Earth Balance in a nonstick pan. Heat to medium, melting the Earth Balance to coat the pan.
Add the banana slices. Cook until one side is slightly browned. Then flip over and sprinkle with Truvia and cinnamon. When other sides of banana slices have browned, flip once more to coat with Truvia and cinnamon and cook until both sides are golden brown. (Slightly burnt-looking is okay.)
After cake has baked for about 20 minutes, remove from oven and distribute caramelized banana slices evenly across the top. Sprinkle with dried cranberries.
Return cake to oven for another 13-15 minutes (it should bake for 33-35 minutes total.)
Serve warm or chilled in the fridge. I recommend topping your slice with Healthy Choice brand Greek Frozen Yogurt, Caramel Swirl Flavor!
Bon appetit and happy spring holidays!
Recipe adapted from the following sources:
caramelized bananas: http://www.lovefoodeat.com/caramelized-bananas-topped-with-roasted-cashew-nuts/
cinnamon swirl: http://www.food.com/recipe/cinnamon-swirl-coffee-cake-47134
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