Dad is great, he gave us chocolate cake!

Have you heard the infamous 1982 Bill Cosby bit where he let’s his small children have chocolate cake for breakfast? (Yes, I wrote this before Cosby was a bad word, but stay with me here…)  It went something like this:

“The child wanted chocolate cake for breakfast! How ridiculous! … And something in my brain thought about the ingredients: eggs! Eggs are in chocolate cake! And milk! Oh goody! And wheat! That’s nutrition! … And their father said, ‘Chocolate cake coming up!!’ … And five children sat at breakfast and the morning music was playing and they were eating chocolate cake and singing songs to me:  ‘Dad is great! He gave us chocolate cake!'”

IMG_0710-2Mrs. Cosby, upon arising, did not find this scenario remotely amusing.  And we know why.  The average chocolate cake is not the healthiest thing for anyone any age.  But, there are ways to tweak the recipe, and not only make it better, but make it healthier.  Now, this is NOT a recipe I condone for everyday eating.  I made this for Easter dinner.  It was a huge hit.  And I thank my friend Mariefrance for sending it to me!  This is a wheat-free cake.

I served this with Vanilla Rice Dream (as we don’t do dairy), and I ate it plain.  Warm out of the oven, this is similar to a freshly baked brownie!  People have no clue there is flour missing.

Remember, everything in moderation.  And you should enjoy these simple pleasures in life.  Life is NOT about total denial, rather 90%/10%.  This is my 10% for this week!!!  That means you stay on task 90% of the time.

 Wheat Free Chocolate Tarte

• 1 cup lightly toasted walnuts
• 3 TB plus 1/2 cup sugar (I use raw or turbinado sugar, which has a lower glycemic load.)
• 5 eggs
• 2 TB dark rum
• 6 ounces bittersweet chocolate, very finely chopped
• pinch of salt
Preheat oven to 350.  Butter and flour 8-inch springform pan; if your pan is not absolutely tight, wrap the outside in aluminum foil.  Finely grind walnuts with 3 TB sugar in food processor.  Add the chopped chocolate, and pulse a few times, so there are no large chunks of chocolate left.  Beat egg yolks with 1/2 cup sugar for a few minutes, until mixture looks like mayonnaise.  Beat in rum.  Stir in walnuts and chocolate.
Beat egg whites with salt until stiff but not dry; fold into chocolate mixture.  (I didn’t do this very well, and it still turned out, so don’t sweat it).
Bake about 35-40 minutes and cool in pan on rack.  Remove sides of pan.  Decorate with cocoa powder and/or chopped chocolate/walnuts.  Serve warm or room temp.

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