By: Susan Joy
This cake is perfect for chocolate lovers, it has the most amazing texture. While it’s similar to a rich fudgy brownie it has a light and airy texture with a hint of orange.
Instead of just using whipped egg whites to help the cake rise, I’ve whipped organic coconut sugar into the egg whites producing a meringue consistency that holds up well when folded into the chocolate batter. I’ve used organic coconut sugar as it’s a natural sweetener and has a low GI, and half as sweet as regular refined white sugar. Once this cake is removed from the oven, it will slowly fall creating the fudge-like texture. I’ve dusted my cake with raw cacao powder or you can top it with chocolate frosting for a special celebration (chocolate frosting recipe).
Preheat oven to 160c (fan-forced). Grease the sides and line the base of a 23cm (9in) springform cake tin with baking paper. Place your sheet of baking paper over the base and clip the sides closed, leaving a little hanging out (I also find it’s easier to slide the cake off the paper to your serving plate if it’s also been greased).
Add the ghee and chocolate pieces to a medium saucepan over low heat, stir to combine, melt and goes glossy, then turn off the heat (don’t overheat). Add in 1/4 cup of the coconut sugar and stir to dissolve, then add the cacao powder and stir to remove any lumps. Pour in the maple syrup and vanilla, then add the salt and orange essential oil. Whisk together well and set aside to cool.
Meanwhile, take two large bowls. Place the yolks into one of the bowls and set them aside and the egg whites into the other. I use a handheld electric beater to whisk the egg whites but you can use a stand mixer.
Beat the egg whites at high speed until you have soft peaks, approximately 1 minute. Take the remaining 1/2 cup of coconut sugar and add the sugar one spoonful at a time while beating on high speed, making sure to beat in the sugar well. This will take approximately 3 minutes to reach a thick, glossy and light tan colour meringue texture. Set aside.
The chocolate mixture should be cooled now. Whisk the egg yolks and add two tablespoons of the chocolate mixture and whisk to temper the egg yolks. Slowly pour the chocolate mixture into the bowl of egg yolks while stirring vigorously.
Now take the meringue mixture and slowly begin to fold it into the chocolate mixture, by dropping in large spoonfuls at a time and folding through with a spatula. Once it’s all combined, carefully transfer it to the prepared cake tin.
Bake for 50 – 55 minutes, your cake will have risen very high to the top of the tin. The surface will be firm but not browning and will have a few cracks in the centre (if the surface is still smooth wait until it has a crack in the middle or it may be undercooked). Allow the cake to cool in the tin for 30 minutes, during this time the cake will crack further on top and it will deflate and sink in on itself. Before removing from the tin, take a thin knife and run around the insides of the tin to loosen the cake. Remove the springform sides and allow the cake to finish cooling on the base. Once completely cooled, carefully remove the baking paper, using your hands to support the bottom of the cake while transferring it to your plate.
To serve, place on a cake stand or serving plate and dust with raw cacao powder using a fine sieve. Decorate with berries and serve with a dollop of vanilla coconut yoghurt or dairy-free cream.
Store covered in the fridge for up to 1 week. Allow to return to room temperature before serving. I’ve also tested individual slices frozen and once thawed they had kept their delicious fudgy texture.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied