The information and recommendations in this blog are not intended as a substitute for individualised medical and/or naturopathic advice.

Wednesday, May 29, 2013

Part 2 - Flourless Nutrient-Dense Chocolate Cake

If you missed Part 1, just click on this link

  • 8 eggs 
  • 150 grams of raw dark chocolate
  • 125 grams of butter 
  • 1 heaping tablespoon of raw honey or 2 tablespoons of maple syrup
  • 1/4 teaspoon of vanilla powder

  1. Preheat oven to 160 degrees (or 320 F) 
  2. Break raw chocolate into small pieces. Mix them with butter in a bowl. Heat them in a "bain-marie" (water-bath)
  3. Separate eggs
  4. Beat egg whites until light and fluffy, using an electric mixer
  5. Beat egg yolks until foamy
  6. When chocolate and butter are melted, allow to cool
  7. Add vanilla powder and honey (or maple syrup) to the chocolate sauce.
  8. Slowly pour the chocolate sauce onto the egg yolks, and mix well. 
  9. Add the egg whites to the mixture. Gently. Very important. 
  10. Pour the cake batter into a round oven dish.
  11. Bake for 30 minutes or so. 

This cake is best when chilled. 

Enjoy with some raw cream and blueberries! 

Egg whites should be avoided by people who have gut disorders and autoimmune diseases. 

Replace those 8 eggs by 12-14 egg yolks. 

Why? Egg whites contain a protein called LYSOZYME which is good at crossing the gut barrier. It forms monster molecules with random things in the gut, then transports them into the gut. As people with autoimmune diseases already deal with a leaky gut (= intestinal hyper-permeability), dealing with an extra transporter may be detrimental to their health. The effect is relatively small in those with a healthy digestive system.  

For more information about LYSOZYME, read this post from Sarah Ballantyne. 

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