I’m curious, I really am. This recipe for chocolate truffle cake is low-fat and has absolutely no butter in it. Really, the only fat comes from the low-fat milk in the recipe.
This is a problem for me on so many levels. First of all, I embrace fat in my diet. Butter? I’m all for it (as long as it’s organic). Coconut? Bring it on.
Also, the only flourless chocolate cake I have ever made is pretty much chocolate, butter, eggs and sugar, so I find it hard to believe the texture would be anything but … well, icky without the creaminess of the butter.
People, if you’re going to do it, do it right. Eat the most decadent flourless chocolate cake you can make, and enjoy just a sliver. Why make something you’ll only sort-of enjoy when you can indulge with willpower and make every bite be the perfect flourless chocolate cake experience.
With that said, here’s the recipe for flourless chocolate cake that I’d recommend. It’s my go-to and it’s perfect in every way, especially if you add a nice raspberry coulis to the plate.
I suppose if you’re allergic to good-tasting foods or something then the low-fat recipe might be for you. In all seriousness though — has anyone tried anything like this? Is it even worth eating? If just one person tells me it’s amazing, I just might try baking it. Who knows? Maybe I’ll be forced to eat my words along with the cake.
Clacked by Debbie McDuffee
on Oct 14, 2009 @ 10:00 EST5EDT
