This flourless chocolate cake is DIVINE! I was wanting to make one and Valentine’s Day was the perfect excuse. This recipe is from The Defined Dish Blog.
Ingredients:
- 1 stick unsalted butter- *Sub Vegan Butter for Dairy-Free Option, *can also sub ½ cup ghee or coconut oil
- 8 oz. dark chocolate (at least 85 percent)
- ¾ cup coconut sugar, divided
- ¼ cup maple syrup
- 2 Tbsp strong brewed coffee (or one shot of espresso)
- 2 Tbsp cocoa powder
- 1 Tbsp orange zest
- ½ tsp. Kosher salt
- 6 large eggs, room temperature
- Powdered Sugar
- Vanilla Ice Cream
- Raspberries, blueberries, & strawberries
Preparation
- Preheat the Oven to 350 Degrees F.
- Line a 9-inch cake pan with a circle of parchment paper for easy removal. Spray all sides with non-stick cooking spray and press the parchment paper down to stick. Set aside.
- In a large saucepan over medium heat, add the butter. Once melted, add in the chocolate. Stir to combine and melt over medium-low until glossy and smooth. Remove from the heat. Whisk in ¼ cup coconut sugar, maple syrup, coffee, cocoa powder, orange zest, and salt. Whisk until smooth. Set aside to allow to cool.
- Meanwhile, set out two large mixing bowls, OR one mixing bowl and a stand mixer fitted with the whisk attachment. Carefully separate the yolks from the whites, placing the yolks in the bowl and the whites in the stand mixer (if using). Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on high speed. Once the whites have become foamed and an opaque white, add in the remaining ½ cup of coconut sugar. Continue to whip the eggs for 4 minutes until they are fluffy, glossy, and a pale tan. The mixture will be a bit shiny.
- Meanwhile, If the chocolate mixture is still warm, temper the egg yolks by adding about a tablespoon of the chocolate mixture to the egg yolks and whisk so that the eggs don’t curdle. Slowly pour the chocolate mixture into the bowl with the egg yolks and stir vigorously. It should be thick like a brownie batter.
- When the egg whites are ready, to the bowl with the chocolate mixture, carefully begin to fold in the egg whites. Using a rubber spatula, add in the egg whites in increments, by dropping in large spoonfuls of the egg whites and folding in from the sides and spinning the bowl. This is important to do slowly so that you do not deflate the eggs. Once all is combined, Carefully tip the mixture into the prepared cake tin. Transfer to the oven and bake until the cake is puffed and just set, 35 to 40 minutes. Remove from the oven and allow to cool completely in the pan. During this time, it will crack and deflate.
- To remove from the pan, take a knife and run it around the edges. Place your cooling rack over the cake and invert the cake onto the rack before cooling completely.
- Garnish the cake with powdered sugar and serve with vanilla ice cream or whipped cream, if desired. Top with fresh fruit & enjoy!
