A twist on the regular flourless chocolate cake, this recipe uses 85% dark chocolate, and a bundt tray which requires a lower heat and longer cooking time.
180g dark chocolate (75% cocoa or more), I also added another 100g of melted dark chocolate to serve
2 cups almond meal
1/3 cup of black coffee
100g coconut oil, or like 4 decent tablespoons
3/4 cups caster sugar, or sweetener substitute
2 tablespoons of cacao
1. Preheat oven to 160 Celcius / 320 Fahrenheit. Canola spray the bundt tray.
2. On low-medium heat melt down the chocolate and coconut oil with the coffee and cacao powder. Keep stirring to avoid the mixture sticking to the bottom or overheating.
3. Once all the ingredients are melted and combined, remove from the heat. If the mixture isn't super smooth not to worry, as long as it's not burnt it will still taste good.
4. Separate eggs.
5. Beat egg yolks with sugar until thick and creamy, five minutes in an electric or 10 minutes if you're gangster and are using a hand whisk.
6. Beat egg whites separately until they have doubled in size and foamy soft peaks form, mixing times about the same as for egg yolks and sugar.
7. Gently stir in the almond meal, chocolate mixture and egg-yolk mixture with a large metal spoon, then add egg-white mixture in two parts.
8. Pour into bundt tray and bake for 1 hour.
9. Spike the cake with a fork and if it comes out pretty much clean you're done.
10. Leave to cool in the tray.
11. Serve and top with melted dark chocolate or whatever extras you're keen on, like cream, ice cream or berries.
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