Flourless Chocolate Cake - What Would Billy eat?
Not always as pretty as some may like, and I may not win the Great British Bake Off, but my focus has always been on easily produced calorie dense foods made with ingredients that are not inflammation promoting.
Take more time and effort and share your results with me, above all let me know if it tastes good.
Ingredients
300g of Dark Choc (I used Seed & Bean)
110g of Coconut butter (normal unsalted butter is fine)
10 Large Eggs
1/2 of cup of Cane/Beet Sugar plus a separate 6 tablespoons for later in the recipe
1 teaspoon of Vanilla Extract
1/8th teaspoon Sea Salt
Method
Heat the oven to 180 deg C
Lightly butter a large cake tin that has a removable base. I often use a small and medium tin and make a double layer cake.
Melt the chocolate and butter in a glass bowl over boiling water then leave to cool slightly.
Separate the eggs, making sure you don’t get any yoke mixed in the white or it becomes hard work later getting it to thicken.
Mix the yolks and 1/2 cup of sugar till it thickens, then mix in the vanilla and the sea salt.
Slowly mix in the chocolate and butter now it has cooled slightly.
Using an electric mixer (or a hand one if you're feeling energetic), mix the egg whites with the 6 tablespoons of sugar till it begins to peak.
Slowly add in the egg whites mixture to the chocolate mix and mix by hand with a spoon until the consistency is equal.
Pour into the cake tin(s) and transfer to the oven. Bake for around 25 mins but check that a knife comes out clean.
Once baked, remove from the oven, run a knife round the edge and remove from the tin.
Once cooled enjoy a slice with cream, greek yogurt, ice cream, or whatever takes your fancy.
If like some you’re concerned about the amount of eggs used in this current egg shortage, cut all the ingredients by half and the cake is sufficient size for most. We just have a hungry family of four, plus seem to get visitors wanting a slice whenever one appears.
