How can a baked cake with no flour and no sugar taste decent? Well not only does this one taste marvellous but you can eat it without pre-planning how many hundred sit-ups you have to do the next day.
You see I tend to start a new diet every five minutes. Some are more successful than others. Some are catastrophic and the husband deems me my absolute worst when i’m ‘hangry’. Hungry and angry.
We all know sugar is evil, but cutting it out completely is easier said than done. So here i’ve used Xylitol which contains no fructose, has a low glycemic index and does not cause a spike in blood sugar levels and contains 40% less the calories of normal sugar. Just don’t eat the whole bag. Ok? Ok.
Flourless Chocolate Cake
200g dark chocolate
200g unsalted butter
a pinch of sea salt flakes
2 tsp instant coffee
2 tsp vanilla powder / extract
50g dark cocoa powder ( I use NOMU)
5 free-range eggs, separated
Pre-heat oven to 170˚C. Grease and line a 23cm springform cake tin.
Chop your chocolate and butter into smallish chunks. Place them together in a saucepan and allow to melt on a very low heat.
Once melted, sprinkle in the sea salt flakes, coffee and vanilla and mix well. Sieve in the cocoa powder and incorporate with a spatula.
Separate your egg yolks into a mixing bowl and place the whites directly into a very clean and dry bowl of a stand mixer fitted with a whisk attachment.
Add 100g of Xylitol to the egg yolks and whisk until they turn a light, pale yellow and becomes fluffy.
Whisk the egg whites in the stand mixer until they begin to foam up and commence stiffening. At this point sprinkle in the remaining 50g of Xylitol and continue to whisk until you have reached stiff peaks.
*a little cheffie tip- to help the egg whites along squeeze in a few drops of fresh lemon juice before you begin whisking.
With your three mixes at the ready begin by combining the egg yolk and Xylitol mixture with the chocolate mixture using a spatula.
Add one third of the egg white mixture to this and fold it in really well. You can do this a little bit roughly. You are trying to lighten the batter and incorporate the egg whites as well as possible.
With the remaining two thirds of the egg whites, very gently fold them into the batter. At this point you really do not want to knock the air out of them so fold like a dainty little fairy!
Pour your mix into the prepared cake tin and place in the oven for approximately 45 minutes or until a tester comes out clean.
The cake will be beautifully puffed up and will almost immediately begin deflating. Do not cry. You’ve done everything right! The cake will deflate to a third of its size.
Leave to cool completely on a wire rack. The longer you leave it the easier it will be to handle and cut.
Once completely cool, remove the sides of the pan. Place a dinner plate face down onto the top of the cake and flip it onto its head. Peel off the baking paper. Then from that plate flip it back onto your desired serving dish.
Decorate however your heart desires but I found this is best served with fresh raspberries, a dollop of double thick cream and some toasted almonds. Yummm.