flourless cacao cake
- 1 cup (250ml) melted coconut oil
- 1 cup (100g) raw cacao or cocoa powder, plus extra for dusting
- ½ cup (175g) rice malt syrup
- 6 eggs, separated
- 1¼ cups (200g) rapadura sugar
- 1 cup (120g) almond meal (ground almonds)
- Preheat oven to 180°C (350°F). Line a 22cm round springform tin with non-stick baking paper. Place the coconut oil, cacao and rice malt syrup in a small saucepan over medium heat and cook, stirring, for 2–3 minutes or until smooth. Set aside to cool.
- Place the egg yolks and half the sugar in the bowl of an electric mixer and whisk for 2–3 minutes or until thick and pale. Add the cacao mixture and gently fold to combine. Add the almond meal and mix to combine.
- Place the eggwhites in a clean bowl of the electric mixer and whisk until stiff peaks form. Gradually add the remaining sugar and whisk until thick and glossy.
- Add the eggwhite mixture to the cacao mixture and gently fold until just combined. Pour into the tin and bake for 25 minutes or until firm at the edges but with a slight wobble in the centre. Allow to cool a little in the tin before refrigerating for 2–3 hours or until chilled.
- Remove from the tin and place on a cake stand or serving plate. Dust with extra cacao to serve. Serves 6–8
Loukia Papageorgiou
This cake is a great alternative for gluten free options, it’s not very sugary either, but its super rich! I must have over-baked mine because it was crumbly. I think it needs something on the side to cut the richness personally, maybe yogurt?
Esther Espinoza
We made this yesterday and it was HEAVENLY!! We didn’t have the sugar mentioned in the recipe so we used coconut sugar & it still tasted delicious! Thank you for a great recipe
Nadia Miodragovic
This has become my signature dish. It is the most requested dish for me to bring to events by my friends and family. For my friends and family I do 1/2 cup of cocoa and 1/2 cup organic cacao.
Virginia Loeza Castro
Baked it, loved it. Even my picky eaters at home enjoy it a lot! I used what I had at home so I substituted rapadura for coconut palm sugar, and rice syrup for maple syrup, and it turned out great. I’m craving it right now I will have to bake it again! Thank you for sharing.
© DONNA HAY GROUP
