Ingredients
- 115 g unsalted butter
- 300 g semisweet or bittersweet chocolate, broken into pieces (I used Lindt 70% cacao mild)
- 2 tablespoons coconut oil
- 6 large eggs, room temperature
- 1 tablespoon raw cacao powder
- 1 teaspoon pure vanilla powder
- 1/2 teaspoon sea salt
- 1/4 cup soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado) (40 g)
- 1/2 cup raw cane sugar (100) g
To serve:
- 2 tablespoon powdered sugar
Instructions
- Preheat oven to 350°F / 175°C. Lightly grease a springform pan (Ø 22 cm) with butter or coconut oil and lightly sprinkle with raw cane sugar; tap out any excess sugar.
- In a large heatproof bowl, combine the chocolate, coconut oil, and butter. Set over a saucepan of gently boiling water and heat, stirring often, until melted and smooth. Remove bowl from saucepan and set aside.
- Using two separate medium-sized mixing bowls, separate the whites and the yolks for 4 of the eggs. Set the bowl with the egg whites aside.
- Take the bowl with the yolks and add the raw cacao powder, vanilla, salt, brown sugar, plus the remaining 2 eggs (both yolk and white) and whisk until mixture is smooth.
- Gradually whisk the yolk-cacao mixture into the bowl with the melted chocolate; mix until well combined.
- Using an electric mixer on high speed, beat the egg whites until frothy. With the mixer running, add the raw cane sugar and continue beating until firm peaks form.NOTE: Adding an acid to the egg whites while you are beating them helps fluff them up. The acid stabilizes the whites and adds volume. For 4 egg whites I add approximately half a teaspoon lemon juice. If you have it on hand, cream of tartar also works well.
- Using a spatula, gently fold HALF of the egg whites into the chocolate mixture until JUST incorporated. Do the same with the remaining egg whites. Scrape the cake batter into the prepared pan and smooth the top.
- Bake until the top has puffed up and has started to crack, and you see the sides of the cake pulling away from the pan; about 35-40 minutes. Remove from the oven and transfer a wire rack to cool completely in the pan (another 30–45 minutes).NOTE: the cake will further collapse and may crack a little more as it cools — this can be expected!
- Sprinkle with icing sugar and enjoy!
Nutrition
Notes
- PLAN AHEAD: This cake can be made the day before. Once the cake has fully cooled, cover the springform pan so it’s airtight and store at room temperature.
- Adapted from Bon Appetit</li>