Just what a chocolate lover could ever want in her inbox- a coveted recipe from friend/naturopath/food-inspired-goddess with the heading ‘off-topic but Seriously Chocolatey, Seriously Good’.
If the title were’t enough to catch my eye, I know it’s important when the first line reads ‘…trust me, you will want this for your records..’ You bet I do! Props to Rhian Stephenson for all the yummy deliciousness she has brought to my life; after making this cake, you’ll be thanking her too!
Devilishly Delicious Gluten Free Chocolate Cake A Rhian Stephenson Original Recipe
Part cake, part torte, this dessert is so deliciously rich, you wouldn’t believe that it is gluten AND dairy free. Coconut butter replaces butter in this desert, and while coconut butter still contains saturated fats, they come in the form of medium chain fatty acids, which have actually been shown to be good for us. The are easily digestible, produce oodles of energy, stimulate metabolism, and are good for the immune system. A chocolate cake that could actually be good for you…?? Well, not in an eat-every-day-kind-of-way, but it certainly kicks your average chocolate cakes butter laden butt…
Ingredients:
340g dark chocolate, chopped – I use green and blacks 80% cocoa 180g coconut butter 1/4 teaspoon fine salt 6 large eggs, room temperature 330g unrefined cane sugar Icing sugar for dusting
Directions: 1) Preheat the oven to 170C/Gas Mark 3. Lightly grease a 9†spring form cake pan or line the pan with parchment paper.
2) Place the chocolate, coconut butter and salt in a heatproof bowl. To create a double boiler, bring a saucepan filled with a couple inches of water to a very slow simmer; set the bowl on the pan without touching the water and gently stir until the chocolate has melted. Set aside to cool.
3) In a separate bowl, beat the eggs and sugar with a handheld mixer until it becomes light and slightly thickened, about 8 to 10 minutes.
4) To combine the egg and chocolate mixtures, continually but lightly stir the whipped eggs while adding the chocolate mixtures in two additions. Fold the melted chocolate into the whipped eggs until evenly combined. If you add the mixture too quickly and it is still hot you run the risk of scrambling the eggs.
5) Pour the batter into the prepared pan and cover with foil. Bake until a toothpick inserted into the centre comes out moist but not gooey, about 1 hour and 25 minutes. Remove the cake from the oven and cool on a rack.
6) Once the cake has cooled, remove from the spring form pan and dust the top with icing sugar.