The trick with this decadent dairy and gluten free chocolate cake is to use high-quality dark chocolate. Recipe by Annabel Langbein
Ingredients
- 1 cup coconut cream
- 250g dark chocolate
- 1 cup caster/superfine sugar
- 6 eggs, seperated
- pinch of salt
- 1 cup coconut yoghurt, to serve
Method
- Preheat oven to 160 degrees, fan bake. Grease the sides of a 25c, spring form cake tin and line the base with baking paper.
- Heat coconut cream in a medium pot over a low heat and until warm. Break in the chocolate and heat very gently, stirring until melted. Be careful not to overheat or the chocolate will seperate.
- Add sugar and stir to dissolve. Remove from the heat and set aside to cool.
- Once the chocolate mixture is cool, mix in the egg yolks.
- In a separate bowl, beat the egg whites with a pinch of salt until they form soft peaks when the beater is lifted. Fold chocolate mixture into egg whites, 1/3 at a time until evenly combined.
- Pour mixture into prepared tin and bake until the sides are set and the centre is slightly soft (30 minutes). Leave to cool (it will shrink down a bit).
- In this picture I have tossed on top some Persian candy floss (available from Faro or deli style shops )and sprinkled over freeze dried rasberries, Annabel uses macerated Blueberries with whipped creme fraiche or greek style yoghart
- To serve, swirl yoghurt over the cake then top with fresh berries. The cake will keep without toppings, in a covered container in the fridge for 3-4 days. Bring to room temp before serving.
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