This crazy delicious chocolate cake is incredibly good for you. I love having (what I call) a #NoGuilt slice for breakfast.
It's gluten free, nut free, mood boosting, immune supportive (bursting with antioxidants, vitamins and minerals), filled with metabolism revving 'healthy fats', low glycemic, moist and super duper delicious! It's even a reasonable source of protein. So rich that it's hard to pig out on this cake because it's incredibly toothsome and satisfying.
Doesn't get much better than that, does it?
Well keep reading, the recipe is below!
250 grams (approx. 9 oz) dark chocolate Our favourite is Chocosol’s Vanilla Sea Salt Dark Chocolate Bar) There are a lot of reasons why you want to increase your intake and it’s not just b'cuz it tastes good. In fact, there are sooooo many, we've devoted a whole blog post as to why -- so sit down and have a read!
100 grams (approx. 3.5 oz) unsweetened butter We use Rolling Meadow’s grass fed butter if you can because it contains 5 times more CLA (conjugated linoleic acid) than butter from grain-fed cows. The great thing about CLA is that it can help rev your body into burning fat. Grass fed butter is also much higher in Omega-3 fatty acids and vitamin K2, compared to butter from grain-fed cows.
5 eggs Please be kind to the chickens and purchase cage free eggs. Or better yet, get them from your local farmer’s market, not from a pretty pink styrofoam supermarket box). There are so many reasons that eggs are good (for your skin, hair, nails, eyes, brain, nervous system, libido and not to mention that they’re super high in Vitamin D + B12. I’ll leave it to Toronto’s very own nutirionista herself to expand upon their many benefits.
75 ml (4 tablespoons) of raw cane juice crystals We get ours from Giddy Yoyo because it’s lower in the glycemic scale and is mineral rich due to chemtrail-free high elevation Ecuadorian volcanic soil in which it’s grown) If you can’t get raw cane juice crystals, just use minimally processed raw sugar or coconut sugar.
Optional: 1/8 tsp cayenne pepper blended with 1/8 tsp cinnamon and/or 1/8 tsp raw vanilla powder.
1. Preheat the oven to 150°c (300°F). Grease a medium sized springform pan (use the above mentioned grassfed butter, if you can :)
2. In a double boiler pan melt the chocolate and butter (both broken into chunks) and whisk until smooth.
3. Separate the egg whites from the yokes.
4. Beat the egg yokes and then add the cane crystals. As soon as they are well blended add to the melted chocolate.
5. Beat the egg whites until stiff (but not dry) and fold into the chocolate mixture using a wooden spoon.
6. Pour the batter into the prepared pan.
7. Bake in the centre rack of a preheated oven at 150°c (300°F) for 30 minutes, making sure the cake tester inserted into the centre comes out clean.
8. Let cool on a rack for 15 minutes before removing the springfoil rim, and completely cool before removing the bottom of the pan.
Serve with a light sprinkling of cinnamon, cayenne and/or vanilla for an extra yummy immume boosting kick.
If you want to get a little more fancy (like for a dinner party) whip up some coconut cream and spoon over the cake. Toss a handful of berries on top for extra colour and pizazz.