This recipe for flourless cherry cheesecake chocolate cake is a healthier dessert option due to simple substitutions to eliminate flour, reduce sugar, eliminate butter and oil, all without sacrificing taste!
This is one of those recipes that I was hesitant to post. There are a million and one chocolate cake recipes out there, especially the cheesecake and marble variety. Before you roll your eyes and click the [x] at the top right hand corner, this is not your average chocolate cake recipe.
This recipe started off last night (yes, very last minute) with flourless brownies in mind. Whenever there is chocolate I always fancy fruit paired with it to cut through the richness. My go-to is almost always raspberries but I happened to have frozen cherries on hand that I thought would be perfect. Cheesecake immediately popped into my head and it may be due to me craving these cherry cheesecake crepes. I immediately started creating the recipe with these three components in mind:
- Moist chocolate cake with no flour, decreased sugar, and no butter or oil.
- Sticky and thick cherry jam with a splash of lemon and sprinkle of sugar.
- Creamy cheesecake filling that is slightly sweet with a strong touch of vanilla.
I had a few ideas in mind but began creating the recipe as I went.
- Oat flour replaces all-purpose flour.
- Pumpkin replaces butter and oil
- Eggs are optional but flax eggs worked perfectly.
- Just enough cocoa powder and small amount of chocolate chips.
- Lots of baking soda to give this flourless cake its lift, and oh it lifts beautifully!
Don’t be afraid of making your own jam, it is quite simple. This gelatin-free jam is thickened with natural occurring pectin in the lemon that is used with a quickly whisked slurry of cornstarch thrown in at the last minute. The jam, once cooled, is pulled through the cheesecake layer that tops the thick chocolate batter to ensure that every bite has a perfect ratio of cheesecake to cherry jam.
When this was pulled out of the oven it was the furthest texture from the fudge-like dense brownies I had in mind and I should have expected that with how much baking soda I used to lift this brownie-cake. I happily settled on calling it a cake and am pleased to say that this airy and moist chocolate cake is truly — well, delicious. I am pleased to exclaim that there is no grainy texture to this cake which can be common in flourless and gluten-free cakes and does not have a bitter flavor to it.
One bite and it is truly believable that you are enjoying a rich, full-calorie, full-fat cherry cheesecake chocolate cake.
Enjoy your Sunday! I will be back later on today with link love from the week.
As a member of Recipe Redux, our inspiration for the month of February was to create our favorite pairing with chocolate. Mine is fruit and chocolate, but check out what the other members have created!