Chocolate Cloud Cake
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Serves: 8
·
Prep time: 20 minutes
·
Cook time: 35 minutes
Ingridient
·
350g dark chocolate, broken into pieces
·
50g butter
·
2 tbsp raw honey (optional)
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10 eggs, separated
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½ tsp vanilla bean powder
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Thick cream, to serve (optional)
Chocolate cloud cake
Recipe
1. Preheat the oven
to 180°C (fan-forced). Line the base of a 20cm spring form cake tin with baking
paper and oil the side with coconut oil.
2. 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.
3. In a bowl beat
the egg whites until stiff peaks form.
4. 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.
5. 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.
6. The cake will
keep in an airtight container in the fridge for up to four days.
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Nutrition: kJ 1203 | Fat 18.2g | Carb 30g | Protein 2.5g
Cake without added sugar sounds like an oxymoron, but the
nutritious whole food ingredients and dark chocolate provide ample sweet ness.
