Dairy Free Flourless Chocolate Cake
Prep TIme: 20 Minutes
Cook time: 30-35 minutes
It’s important to pay attention to the order of ingredients when baking! It’s totally normal for the batter to seize and turn a little chunky, there’s no avoiding that with the egg yolks and Olive Oil in this recipe. Loosen it up with a few tablespoons of warm water until smooth again.
For the Cake
1 cup Vegan Dark Chocolate Chips
4 Eggs, separated
1/2 cup + 1/4 cup Granulated Sugar
1/2 cup Emma Extra Virgin Olive Oil
1 cup Almond Flour
Pinch of Salt
2-3 tbsp warm water
For Dusting
Cocoa Powder
Special Equipment
Stand Mixer or Hand Mixer
Spring-Form Pan
Directions
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Preheat oven to 350° F.
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Melt chocolate in a bowl over a double boiler, set aside to cool slightly.
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Beat egg yolks and ½ c of sugar in a stand mixer fitted with paddle attachment until pale. Approx 5 mins. Scrape down the sides of the bowl and any sugar that may have settled at the bottom.
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Stir in the melted chocolate until incorporated. Then, add the olive oil.
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Here’s where it will start to seize. Be ready with your warm water and pour a little in at a time until the mixture smooths itself out. It shouldn’t take more than 3 tablespoons.
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Stir in the almond flour and salt. Transfer to another mixing bowl.
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In a clean mixing bowl, beat the egg whites with the whisk attachment until foamy. Sprinkle in the remaining ¼ c of sugar and beat until it forms stiff peaks. Gently fold into the chocolate mixture, taking care not to deflate the egg whites.
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Transfer to a greased spring-form pan. Bake for 30 -35 mins, until it is set and doesn’t jiggle when you gently agitate the pan. It’s a very moist cake and will never produce a clean toothpick when inserted through the center.
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Let cool in the pan for 20 minutes. Take care when removing the top part of the pan, run a sharp knife around the circumference before you unlatch.
Finish with a dusting of cocoa powder.
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