Hi lovelies,
Hope you are all having a wonderful week!
Since the weather is turning cold we've been wanting more comfort foods, warm foods and desserts, of course. 😉
Chocolate lovers listen up! (read up!)
This cake is on constant demand in our house lately and for a good reason. The dark chocolate and many eggs makes it rich, smooth, fudgy and light in the same time. It is easy to make, quick and delicious. Originally grain/gluten free but you can also make it dairy free, using vegan butter.
When I first had this cake at my dear friends house, I knew immediately that it will become my favorite chocolate recipe. The original version uses a lot of white sugar and dairy so I altered the recipe to my liking and sharing it with you today because...
....sharing is Caring! ❤️
You are in for a treat my friend, let's get started!
You'll need:
8 oz salted butter (I use Miyokos vegan butter and add a pinch of salt)
3/4 cup (9 oz) dark chocolate, coarsely chopped (at least 65-70%, I use Whole Foods 365 dark chocolate baking chunks)
2 tsp of finely ground coffee (decaf is great too)
1 cup coconut sugar
1 tbsp vanilla extract
6 large eggs at room temp
Method:
Position the rack in the center of the oven and heat to 375 F.
Grease an 8 inch spring form cake pan with melted butter, line bottom with parchment paper.
Put a large heat resistant bowl over a pot of barely simmering water and melt the: butter, salt (if using vegan butter) chocolate, espresso, stirring occasionally.
Off the heat, whisk in the vanilla, sugar and the eggs- one at a time (make sure they are fully incorporated before adding another one).
Position cake pan on a cookie sheet and pour batter into the prepared pan.
Bake it for 30 to 35 mins. Rotating the pan halfway through.
The cake is done when top is crackly and center wobbles just the tiniest bit.
Let it cool and top it with toasted slivered almonds, fresh fruit or cocoa powder.
Enjoy!
Save recipe on your phone through my Instagram post!
Love & melons,
❤️🍉