I received free samples from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsored by Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’m not a good baker. I can do cookies, or quick breads, and I’ve made homemade cinnamon rolls once or twice, but I’m not much of a cake baker. Unless it’s one of those serve it in a pan type cakes, they usually look kind of lopsided, and the frosting is all messy, or the layers are uneven. Baking has lots of chemistry involved, and there’s usually not much room for error, so you have to be really exact with the measuring and leveling off and everything. I’m more of a taste and tweak as I go sort, which is why I love cooking more than baking.
So I was a little bit nervous about this baking challenge from the In The Raw folks, who challenged us to adapt a signature baked good recipe by reducing sugar with Monk Fruit in the Raw. This all-natural zero-calorie sweetener comes from vine ripened monk fruit, which is native to Asia. I found it has a nice, sweet, clean taste, and because it measures cup for cup just like sugar, I also found that it was very easy to bake with. Hooray for me!
Flourless chocolate cake is a totally decadent treat for the holidays (or anytime). I am fond of it because it’s actually easy to bake, with no layers or frosting involved, yet it’s quite a stunner. It’s also a perfect dessert for anyone who is gluten-free, or low carbohydrate because it really, truly doesn’t have any flour. I loved using Monk Fruit in the Raw in this cake, and in the raspberry topping, because it makes this entire recipe even lower carb, and while I can’t quite call this is a healthy recipe, cutting out almost all of the added sugar certainly makes it healthier. So whether you’re just trying to be healthier and eat less sugar, or you watch your carbs for diabetes, anyone can have a little bit of a treat with this cake.
The baking advice at In The Raw suggests substituting about half the sugar with Monk Fruit in the Raw for best results. I replaced about two-thirds of the sugar, and still had great results. Deep chocolate flavor, with perfectly dense, rich texture and a huge savings of over 200 grams of sugar in this recipe.
Hey, maybe I am a baker! 🙂
- 12 oz bittersweet chocolate 60% cacao, chopped
- 12 Tbs unsalted butter
- 1/4 tsp salt
- 1 Tbs espresso powder
- 6 large eggs room temperature
- 1/2 cup granulated sugar
- 1 cup Monk Fruit in the Raw + 2 Tbs divided
- 1-12 oz package frozen unsweetened raspberries
- Optional - powdered sugar or cocoa powder for dusting and vanilla ice cream or whipped cream
Preheat oven to 325 degrees. Spray a 9 x 2-inch springform pan with nonstick spray.
Put the chocolate, butter, salt, and espresso powder in a microwaveable bowl or measuring cup. Melt the chocolate on 60 percent power for 2 minutes. Stir and microwave again for another 2 minutes, or until completely melted.
Beat the eggs, sugar, and Monk Fruit in the Raw with a mixer until light and thickened, about 10 minutes.
Fold the melted chocolate mixture into the whipped eggs gently, until evenly combined.
Pour batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out slightly wet, but not gooey.
Remove the cake from the oven and cool on a rack.
For Raspberry sauce:
Mix berries and 2 Tbs Monk Fruit in the Raw in a small saucepan, and bring to a boil. Reduce heat and simmer for 10 minutes or until slightly thickened, and berries are broken down. Strain sauce to remove seeds. Cool until ready to serve.
When ready to serve, dust with powdered sugar, if desired, and serve with raspberry sauce, and vanilla ice cream or whipped cream.
Do you like to cook or bake?