This is a rich and gooey cake which is perfect for a celebratory meal over Christmas. You might not believe it when you try it, but it's much healthier than your average chocolate cake as its made without the flour and using healthy fats and natural sugars. Whilst I wouldn't recommend you have this every day (there's still a fair bit of sugar!), this cake proves that you can make healthier choices without any compromise on taste. Just you wait and see...
Serves 10 -12
1 hour, 15 minutes
200g 70% dark chocolate
200g coconut oil
6 eggs, separated
100g coconut sugar
200g ground almonds
1 tsp vanilla essence
To serve (optional)
100g 70% dark chocolate
3 tbs almond butter or coconut oil
200g mixed berries
Method for Flourless Chocolate Cake
Pre-heat the oven to 160 degrees C/320 degrees F.
Melt the chocolate and coconut oil in a heavy bottom saucepan, over a low heat, until it becomes a smooth and glossy mixture. Keep stirring and be careful to not let it burn.
In a large bowl, cream together the egg yolks and coconut sugar. Stir in the ground almonds and vanilla essence. Then, stir in the chocolate once it has cooled a little.
Using an electric whisk, beat the egg whites until they form soft peaks. Fold the egg whites into the chocolate mixture using a metal spoon. Try not to over mix so that you keep some air in the cake.
Pour the cake mixture into a lined cake tin and bake in the middle of the oven for 1 hour if you like a firmer texture or, if you're like me, for 50 minutes so it comes out gooey in the middle. Take care to turn the cake halfway through the cooking time to ensure an even bake.
If you are doing the topping, melt the chocolate and almond butter in a pan and drizzle over the cake once it's baked. Pile the berries on top and enjoy as it is or with some coconut or dairy cream.
I love to hear how you get on with my recipes, so feel free to comment below!