Description
A rich and indulgent flourless chocolate cake that is dairy-free and perfect for any occasion.
Ingredients
Scale
- 125 grams dairy free butter
- 225 grams dark chocolate
- 6 eggs (separated)
- 120 grams white sugar/granulated sugar
- ½ teaspoon vanilla extract
- to taste cocoa powder (for serving, optional)
- to taste fresh raspberries (for serving, optional)
Instructions
- Preheat your oven to 180°C (350°F). Grease a round 23cm / 9-inch springform pan with oil spray and line the base with baking paper.
- Place the dairy free butter and dark chocolate into a medium heatproof bowl. Melt in the microwave in 30-second bursts, stirring well between each burst, until completely melted and silky smooth. Set aside to cool slightly.
- Fit your stand mixer with the whisk attachment. Add the egg whites to a clean, dry bowl and whisk until soft peaks form. Add the sugar and continue whisking until the mixture is glossy and holds firm peaks. Set aside.
- In a second bowl, using the paddle attachment of a stand mixer, beat the egg yolks and vanilla until they start to look a bit pale, then add in the melted chocolate mixture and continue to beat until thick. Add in about a third of the egg whites and continue to beat to loosen the chocolate batter.
- Switch to the paddle attachment (or use a handheld mixer). In a separate bowl, beat the egg yolks and vanilla until they begin to look pale. Pour in the cooled chocolate mixture and beat until thick and well combined.
- Add about a third of the egg whites to the chocolate mixture and gently mix through by hand using a spatula to loosen the batter. Add the remaining egg whites and continue to gently fold through until no white streaks remain. Take your time here to keep the mixture light and airy.
- Pour the batter into the prepared pan and bake for 40–45 minutes, until the cake has puffed up high and the centre is set and no longer jiggles.
- The cake will puff up during baking and sink back down as it cools; this is completely normal! Allow the cake to cool completely in the pan before releasing the sides.
- Dust with cocoa powder and serve with fresh raspberries if desired.
Notes
- The cake can be served warm or chilled.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18 grams
- Sodium: 50 mg
- Fat: 16 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 150 mg