Flourless Chocolate Cake
With Melted Dark Chocolate
Level
Easy
Time
60 Min
SErves
6 – 8
Calories
109
Fat
7g
Fibre
2g
Carbs
10g
Protein
1g
Sugar
7g
Ingredients
4 Cara Cara oranges, segmented
2 grapefruit, segmented
zest of one lime
2 tablespoons honey
1 tablespoon minced fresh mint
Instructions
Preheat your oven to 150°C. Butter the bottom and sides of a 20cm springform pan lined with parchment paper.
Add the chocolate and butter to a large glass bowl and melt over a double boiler. Remove from the double boiler and let cool to room temperature.
Add the egg whites to a large bowl and beat on medium-high until soft peaks form. Continue to beat slowly while adding the coconut sugar one tablespoon at a time. Set aside.
Add the egg yolks and espresso powder to the room-temperature chocolate and stir.
Add 1/3 of the egg whites to the chocolate and combine. Gently fold in the remaining egg whites.
Pour the batter into the prepared cake pan and bake for 45 minutes. The cake will rise to the top while baking but will deflate once cooled.
Let the cake cool completely, remove from the pan and serve with a light dusting of cacao powder.