I think I’ve cracked the perfect chocolate cake recipe! Well its more like a torte. Almost crispy and brownie-like on the outside, with a melt in your mouth chocolate-fudge centre. It’s the Business! Did I mention its sugar-free, gluten-free and well…. guilt-free! Of course that means you can have two… It’s the perfect combination of crunchy and moist and tastes so incredibly good – you will be converted!
- 200g raw cacao bars optional)
- 1 cup coconut oil, melted
- 1 cup raw cacao powder
- ½ cup maple syrup/ rice syrup
- 8 eggs, separated
- 1 cups coconut sugar
- 2 cups almond meal
Preheat oven to 180°C Break up the raw chocolate and melt over a bain-marie. Set aside to cool. Place the oil and maple syrup in a small saucepan and heat until just melted. Set aside to cool. In another bowl, sieve the cacao and add the almond flour. Place the egg yolks and half the sugar in a mixer, and beat until thick and pale. Add half the melted chocolate (the other half you will use to drizzle over the top), and the coconut oil mixture then fold in the flour mix. Set aside. Place the egg whites in an electric mixer and whisk until stiff peaks form. Slowly add the sugar mixture until the mixture is glossy. Fold in the egg white mix into the chocolate mixture Pour into a lightly greased individual moulds. You could also use one large spring-form tin, just make sure you line the base with greaseproof paper, as the cake will be quite moist when you un-mould. Bake for 20 minutes, depending on your tin size. Its perfect when its firm on the outside with a slight wobble in the centre. Set aside to cool for 20 minutes, then un-mould and refrigerate for a few hours, and top with drizzled melted chocolate and toasted nuts of your choice.