Fran Costigan Recipe: Flourless Chocolate Desire Cake

Sloane Miller Health Guide




    This almost raw refrigerator cake does not contain any soy, wheat, dairy, or eggs.

    If you do not want to make a tart, simply make the cream. Fill 2 small ramekins (or 1 larger one and share).

    Sprinkle lot of chocolate covered cocoa nibs over the top and enjoy.












    Ingredients: Crust (Yield: about 10 tablespoons)


    • 6 medjol dates, pitted
    • 3 tablespoons dark whole cane sugar (such as SUCANAT or Rapudura)
    • 3 tablespoons Dutch process cocoa powder, sifted
    • pinch fine sea salt
    • 1 teaspoon pure vanilla extract
    • 1/3 cup (1ounce) chocolate covered cocoa nibs, or plain nibs


    Procedure: Crust

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    1. Chop the dates coarsely, in a food processor. Add the rest of the ingredients, and process until the mixture is smooth and holds together when squeezed.

    2. Put the crust mixture in a medium bowl and press the nibs into the crust. Have patience; you can do it.

    3. Spray the bottom and sides of a 6-inch tart pan or equivalent. Press the crust mixture evenly and thinly onto the bottom and up the sides of the prepared pan. Take care the crust is not too thick at the corners. A piece of parchment paper placed on the mixture is helpful. Alternatively, roll the crust thin between 2 large pieces of plastic wrap. Piece into the pan.



    Ingredients: Filling (Yield: 1 cups filling)


    • 1/3 cup Dutch process cocoa powder, sifted
    • 2 tablespoons dark whole cane sugar, finely ground in blender
    • pinch fine sea salt
    • 1/4 cup boiling water
    • 2 1/2 tablespoons agave syrup
    • 1 teaspoon pure vanilla extract
    • 2 1/2 ounces bittersweet chocolate, melted
    • 1 ripe Hass avocado (about 1 /2 cup mashed)


    Procedure: Filling



    1. Combine the cocoa, sugar and salt in a medium saucepan. Add the boiling water and whisk until smooth. Add the agave and simmer over low heat, whisking constantly for 1 minute. Take care that the bottom does not burn. Remove the saucepan from the heat, add the vanilla and cool for a couple of minutes.

    2. While the cocoa mixture cools, peel and pit the avocado. Immediately puree the avocado in a food processor until smooth. Measure 1/2 cup; reserve any extra for snacking. Add the cocoa mixture and process until combined. Add the melted chocolate and process until absolutely smooth.

    3. Spread the chocolate mixture over the crust and smooth the top. Refrigerate until ready to serve. Overnight chilling creates a denser, cake but the more mousse-like just made filling is excellent too.


    Serving: Carefully remove the tart ring. The tart is flexible; you can actually form a heart. Sprinkle with a few cocoa nibs before serving. Get ready to be adored.


    Copyright 2007 © by Fran Costigan. All rights reserved.


Published On: February 05, 2008