Cake without added sugar sounds like an oxymoron, but the nutritious whole food ingredients and dark chocolate provide ample sweetness.
- 350g dark chocolate, broken into pieces
- 50g butter
- 2 tbsp raw honey (optional)
- 10 eggs, separated
- ½ tsp vanilla bean powder
- Thick cream, to serve (optional)
Prep time: 20 minutes
Cook time: 35 minutes
What you’ll do
Preheat the oven to 180°C (fan-forced). Line the base of a 20cm springform cake tin with baking paper and oil the side with coconut oil.
First melt the chocolate and butter. Quarter fill a saucepan with water and heat until simmering. Place the chocolate pieces and butter in a heatproof bowl, then set the bowl over the simmering water, but do not allow the base of the bowl to touch the water or any water to get into the bowl. Stir until the chocolate and butter have melted. Stir in the honey (if using) and set aside to cool slightly.
In a bowl beat the egg whites until stiff peaks form.
Place the egg yolks and vanilla in another bowl and blend well. Slowly add the melted chocolate mixture and mix until just combined (make sure it is not hot as you don’t want to cook the eggs). Gently fold in one third of the egg whites, keeping as much lightness and air in the mixture as you can, then fold in the rest. The purpose of folding is to retain the air you have beaten into the whites – use a light touch, and never use an electric mixer for this step. Pour the batter into the prepared tin.
Reduce the oven temperature to 150°C and bake for 35 minutes or until a skewer inserted in the centre comes out clean. Place the tin on a wire rack to cool completely. Serve with a dollop of cream, if liked.
The cake will keep in an airtight container in the fridge for up to four days.
kJ 1203 | Fat 18.2g | Carb 30g | Protein 2.5g
Recipes from I am food by Anthia Koullouros (Lantern, $39.99); Photography: Chris L. Jones and Chris Chen
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