6-Ingredient Flourless Chocky Cake
The Wrote Oat
August 13, 2023
This is delicious served with fresh, sliced strawberries or topped with diary-free whipped cream!
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Ingredients
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| 310 grams dark or semi-sweet dairy-free chocolate chips I like Enjoy Life brand which is free of top allergens | |
| 140 grams dairy-free butter | |
| 7 egg yolks | |
| 30 grams dark cocoa powder | |
| 1 tsp salt | |
| 7 egg whites | |
| 150 grams white sugar Do not substitute stevia or monkfruit for the white sugar. The egg whites will not beat into stiff peaks and the cake will fall while baking. |
Directions
1.
1.
Grease and line a 9-inch cake pan or spring-form pan.
Preheat oven to 355*F.
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2.
2.
In a saucepan, melt on low the dark chocolate chips and dairy-free butter.
Stir constantly to ensure it doesn't burn. Remove from heat.
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3.
3.
Allow the melted chocolate to cool slightly and slowly whisk in the 7 egg yolks, one at a time.
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4.
4.
Add the dark cocoa powder and salt and stir to incorporate.
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5.
5.
In a stand mixer, beat the 7 egg whites into stiff peaks.
While the egg whites are beating, add 1 Tbsp at a time of white sugar, allowing the sugar to be dissolved into the egg whites before adding more sugar.
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6.
6.
Remove the bowl of beaten egg whites from the stand mixer and gently fold in 1/3 of the chocolate batter until combined. Fold in the batter 1/3 at a time until completely combined.
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7.
7.
Pour the batter into the prepared baking pan and smooth the top.
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8.
8.
Bake 30-40 minutes.
An inserted toothpick won't come out clean; it'll come out with chocolate streaks and crumbs.
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9.
9.
Allow to cool on a wire rack completely and refrigerate 1-2 hours, until chilled.
Serve cool with freshly sliced strawberries and dairy-free whipped cream.
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