I think I’ll jump right in today: make this now. Alex at Spoonful of Sugar-Free (awesome lady, btw), posted a recipe for grain-free bitter chocolate cake for one last month, which I have had my eyed trained on. The only catch keeping me from my blissful bitterness? the recipe called for a chicken’s egg, and I wasn’t sure what to replace it with!
Well, I would like to extend a grateful “thank you” to my miss Jenny, who tried this recipe with a flax egg, proving it could work! I would have gotten around to it eventually, but it would have kept me form this awesome recipe longer than I could bear.
I know my bitter cake’s texture is most likely different from the original (I didn’t change a thing except for using the flax egg– approximately a teaspoon of ground flax seed with hot water. I may or may not have also jumped the gun on taking it out of the oven!). Mine was akin to a pudding-y fudge, or a fudgey pudding– the description doesn’t matter though, as it was nonetheless a great texture! It actually reminded me of Katie’s hot chocolate butter, in that it was very spreadable and very deeply chocolate flavored. And not a drop of sweetener in it! I will be interested to see if I could use it as a spread, and if it would stay spreadable when cooled. It would make a great dip for fruit, or sandwich filling!
Are you a fan of bitter chocolate? I have always loved dark chocolate. This recipe was right up my alley! Thanks, Alex!