Dairy-free Flourless Chocolate Cake
Makes 1 x 20cm cake
- Preheat oven to 170C. Grease and line a 20cm cake tin with baking paper.
- Melt the chocolate and butter together and whisk until smooth. Set aside to cool down. Meanwhile, in the bowl of your stand mixer or with a hand mixer, whip egg whites and sugar together until stiff peaks.
- When the chocolate is cooled down to room temperature, add the egg yolks one by one, incorporating well before each addition. Sift the cocoa powder and mix until smooth.
- Carefully fold in the meringue in 3 additions into the cake batter. Pour the batter into the cake pan and bake for 30 minutes. The cake should feel set but still soft in the centre. When you shake it, it should jiggle a little in the centre. Do not over bake or the cake will dry out.
- Cool down on a rack for 15 minutes then move to the fridge for 1 hour to completely set. To serve, take out of the cake pan and peel off the baking paper. Sprinkle cocoa powder on top and decorate with berries and edible flowers, if using. Serve with a scoop of coconut or raspberry sorbet.
- Nuttelex Buttery is actually margarine but I use this brand because the taste is not like other margarines. You can also opt for coconut oil and other dairy-free butter substitutes.
- Pure cocoa powder (dutch processed or not) should be gluten-free
- Make sure the 70% chocolate is dairy-free, I used Valrhona Guanaja 70% but there are plenty of good quality baking chocolate that are dairy-free too, like Ghirardelli & Callebaut.