This is a twist on Ottolenghi’s Chocolate Fudge Cake. We’ve made it dairy and refined sugar free – as well as gluten free. It’s perfectly fudgy and chewy – very indulgent!
240g melted coconut oil
265g dark chocolate (52% cocoa), chopped into small pieces
95g dark chocolate (70% cocoa), chopped into small pieces
280g coconut palm sugar
4 tablespoons water
5 large eggs, separated
Pinch of salt
Cacao powder for dusting
- Preheat your oven to 170°C (350°F) and rub coconut oil on a 20cm (8″) spring form pan and line the bottom and sides with parchment/baking paper. In a large heat proof bowl, combine the chopped chocolates and coconut oil.
- Combine the palm sugar and water in a small sauce pan and bring to a boil over medium heat, stirring frequently. Pour the boiling syrup over the chocolate and coconut oil and stir until they have melted.
- Add the egg yolks, one at a time, to the chocolate mixture and then set the bowl aside until the mixture comes to room temperature.
- In a large bowl, beat the egg whites and salt to a firm but not dry meringue. Using a rubber spatula, fold a third of the meringue into the chocolate mixture. Once combined, add another third, fold and then fold in the remaining third until just combined.
- Pour 2/3rds of the batter into your prepared pan (about 800g, reserving the remaining batter for later) and bake for 40 minutes, or until a skewer inserted comes out clean. Remove the cake from the oven and leave it on a wire rack to cool completely. Flatten the cake with an offset spatula. Don’t worry about breaking the surface crust and pour the rest of the batter on top. Level the surface again. Return the cake to the oven and bake for a further 25 minutes.
- Allow to cool completely in the spring form pan before attempting to unmold it.
- Dust with cocoa powder before serving.