Flourless Chocolate Cake
Prep time: 20 mins + 1hr setting time
Cooking time: 50 mins
Serves: 6
Ingredients:
For the cake
200g almond meal
35g dutch cocoa powder
1tsp baking powder
1 tsp salt
150g caster sugar
Aqua faba from one can of chickpeas (120ml)
200g vegan dark chocolate chips or chopped choc pieces (I used Callebaut 54.5%)
125g vegan butter
For the ganache
100ml soy mik
25g vegan butter
125g vegan dark chocolate chips
For the decoration
1 punnet of strawberries, tops removed and sliced
Method:
Preheat the oven to 170°C.
Grease and line a 7 inch spring form tin.
In a medium sized bowl combine the almond meal, cocoa powder, baking powder and salt. Set aside.
Melt together the chocolate and butter in the microwave or over a bain marie stirring regularly to ensure the chocolate doesn’t burn, set aside.
Combine the aqua faba and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk to stiff peaks (approx. 5mins).
Add half of the dry ingredients to the meringue and fold through until almost combined.
Add the remaining dry ingredients and fold until well combined.
Add half of the melted chocolate and fold through until almost combined.
Fold through the remaining chocolate until well combined.
Pour the cake batter into the prepared tin and use the back of a spoon to smooth the top. Gently tap it on the bench a few times to remove air bubbles.
Bake for 40-50 minutes or until the edge of the cake is completely set (the centre will still be a little bit wobbly but will set once cooled).
Allow the cake to cool slightly before placing in the freezer for at least an hour or the fridge over night.
To make the ganache, heat the soy milk and butter together until hot but not boiling.
Add the chocolate and allow to sit for a minute before mixing. The milk should be warm enough to melt the chocolate completely but if there are still some choc chunks, place back on the heat until completely smooth.
Remove the cold cake from the tin and pour the ganache on top.
Arrange the strawberry pieces in a fan pattern or decorate with whatever berries you choose.
This dessert is best eaten cold so I would recommend making it the day before serving. But no stress if you’re impatient or short on time, enjoy however you please!