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
Stand Mixer or Hand Mixer
Preheat oven to 350° F.
Melt chocolate in a bowl over a double boiler, set aside to cool slightly.
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.
Stir in the melted chocolate until incorporated. Then, add the olive oil.
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.
Stir in the almond flour and salt. Transfer to another mixing bowl.
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.
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.
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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