Indulgent and Irresistible: The Ultimate Gluten Free and Dairy Free Chocolate Cake
I couldn’t resist sharing this mouthwatering recipe with all of you. If you have a weakness for rich, fudgy, and decadent chocolate cakes, this one is sure to capture your heart. It’s just like sinking your teeth into a brownie cake – with a delightful contrast of a crunchy top and a light, luscious center that’s not overly sweet. And the best part? It’s perfect for anyone, not just those with Celiac or dairy intolerance but even for the most devoted chocoholics out there.
Of course, to make this extraordinary dessert, I used nothing but the best chocolate in the world – Callebaut Chocolates. Specifically, their Dark Chocolate Callets 811, with a glorious 54.5% cocoa content, bring an intense chocolate taste that never fails to satisfy my cravings.
What makes this recipe even more special is that it’s free from wheat flour, thanks to a process reminiscent of chiffon making. Instead, I opted for the goodness of virgin coconut oil, making it a dairy-free delight. Not only does it cater to those with dairy intolerances, but it also adds a healthier twist to the already divine treat.
Ingredients:
Egg yolks - 108 grams
White sugar 1 - 100 grams
Virgin Coconut oil - 130 grams
Vanilla - 2.5 grams or 1/2 teaspoon
Callebaut Dark Chocolate Callets - 100 grams
Egg whites - 192 grams
White sugar 2 - 150 grams
Cocoa powder - 30 grams
Procedure:
Begin by melting the dark chocolate over hot water until it becomes a velvety goodness, then set it aside.
Whisk together the egg yolks and white sugar 1 (100 grams) until they form a light and fluffy mixture.
Gradually add the virgin coconut oil to the eggyolk and sugar mixture, continuing to mix thoroughly.
Introduce the vanilla and melted dark chocolate into the eggyolk, sugar, and oil mixture, blending them seamlessly.
Sift the cocoa powder and gently fold it into the eggyolk mixture until it’s incorporated smoothly. Set the mixture aside.
In a separate bowl, whisk the egg whites until they become frothy, then gradually add the white sugar 2 (150 grams) while continuously mixing.
Keep whisking the egg white and sugar mixture until it forms a soft, glossy, and stable meringue.
Carefully fold the chocolate mixture into the meringue, ensuring it blends perfectly to create a uniform color.
Pour the batter into a lined round cake pan (10 inches) and bake it in a pre-heated oven set at 150°C. Allow the cake to bake for 1 hour.
Once baked, let the cake cool slightly in the pan for about 2 minutes, then gently loosen the sides with a palette knife.
Allow the cake to cool completely in the pan before removing and transferring it to a serving plate.
For the finishing touch, dust the top with icing sugar or cocoa powder, enhancing its already enticing appearance.
To complement this delightful treat, serve it with a steaming cup of coffee – a match made in heaven!
Whether it’s a special occasion or a delightful treat to brighten your day, this flourless chocolate cake is a guaranteed showstopper. The richness of Callebaut Dark Chocolate Callets combined with the subtle sweetness of virgin coconut oil creates an unforgettable dessert experience. Savor each delectable bite, and let this mouthwatering treat become a favorite in your kitchen.
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