It’s been a while since I last posted a recipe here. Currently, it’s quite a mess. I have recipes scribbled on papers, stored in my notepad, emails, bookmarked in my computer and there are those which are still sitting in my handphone messages. I have them all over the place! I realised that this is about the most organized space I have for my recipes!
Anyway I surprised my boys with a flourless chocolate cake for Valentine’s Day. My husband loves it and I think it was the healthiest chocolate cake I’ve baked so far.
I stole the recipe from my sister. It was actually a recipe taken from Jamie Oliver’s site but she had cleverly tweaked it so that my nephew who is allergic to dairy products could eat it. She substituted the butter with coconut oil and the cake turned out to be not just flourless but dairy free.
And oh, don’t we love coconut oil these days, the once demonized oil which contains saturated fat. I tried to use coconut oil in my cooking but never got used to the roasted or nutty smell. These days, I am happy to use it in my baking. I used it for our homemade granola and we love it.
To serve this cake, a dusting of chocolate powder and some berries would suffice but because it was for a fancy occasion, I did a little more to decorate the cake.
I had wanted to frost the cake with chocolate ganache but thought that the heavy cream or butter used would ruin this healthy cake. I used greek yogurt instead.
200g of dark chocolate was melted and a few scoops of yogurt were added. The final consistency wasn’t quite right because I think yogurt doesn’t have enough fat to make it smooth and glossy. I had a little problem coating the cake but I thought I could live with an imperfect looking cake.
I tried to cover up the imperfection with some of my boys’ favourite. Godiva chocolates, crackers, more berries and a sprinkle of crushed nuts. Basically, you can decorate it with whatever you want!
Here’s the recipe
Recipe for Dairy Free Flourless Chocolate Cake
150 g organic unrefined coconut oil
200 g organic dark chocolate (70%)
1 tablespoon strong coffee
6 large eggs
150 g organic brown sugar
70 g organic cocoa powder, plus extra for dusting (optional)
1. Preheat the oven to 160ºC. Grease a 20cm round cake tin and line the bottom with parchment paper.
2. Rest a medium heatproof bowl over a pan of simmering water on a medium-low heat. Break in the chocolate
3. Add the coconut oil then allow to melt, stirring occasionally until smooth and glossy.
4. Carefully remove the bowl from the heat, stir in the coffee and set aside to cool slightly.
5. Separate the egg yolks and whites between two large bowls. Whisk the egg whites for 1 to 2 minutes, or until soft peaks form.
6. Add the sugar to the yolks and beat until pale. Sift in the cocoa powder and 1 pinch of sea salt, then gently fold through to combine.
7. Stir in the melted chocolate mixture, then gently fold through the egg whites until smooth.
8. Transfer to the prepared tin and place in the hot oven for around 1 hour, or until an inserted skewer comes out clean.
9. Allow to cool completely on a wire cooling rack, decorate with your favourites then serve.