DECADENT DARK CHOCOLATE FLOURLESS CAKE plus a giveaway!

With Christmas is just around the corner I'm practicing a few  decadent recipes, like this rich and velvety flourless dark chocolate cake.  Flourless chocolate cake traditionally calls for castor sugar, but I've replaced it with Chelsea Sugar Organic Coconut Sugar, resulting in rich and deep caramel notes. The delicate crust caves in as it cools, leaving a perfect cavern to fill with whipped cream or yoghurt and berries.   It's safe to say this cake falls into the 20% category of the 80/20 rule (coconut sugar is still sugar)! But hey, treat yourself today and eat ya greens tomorrow! 

Read on, I've also got a $50 Chelsea Prize Pack to giveaway. 

for the cake you'll need

• 250 grams dark chocolate 
• 125 grams soft unsalted butter
• 6 large eggs (2 whole, 4 separated)
• 3/4 cup Chelsea Organic Coconut Sugar
• grated zest of 1 orange

for the topping

• 1 cup of greek yoghurt or coconut yoghurt; or whipped cream or coconut cream. I went for coconut yoghurt as it's lighter and a little sour, balancing the rich sweetness of the cake!)
• 1 handful of fresh raspberries

Method
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Preheat the oven to 180°C

Line a 9 inch springform cake tin with baking paper.

In a double boiler, gently melt the chocolate. Add the butter and let that melt too. 

In a bowl, beat the 2 whole eggs and 4 egg yolks with 1/4 cup Chelsea Organic Coconut Sugar until combined. Gently add the chocolate mixture and orange zest. 

In a clean mixing bowl using a clean mixer (no oil, water residue etc), beat the 4 egg whites until just foamy; about 30 seconds. Adding the remaining Chelsea Organic Coconut Sugar, beat until high peaks form, but be careful not to overdo it!  If the egg whites stiffen and curdle, you'll have to start again! 

Bit by bit, gently fold the egg whites into the chocolate mix. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Leave the cake to cool completely in it's tin on a wire rack; the middle will sink as it cools.

When you are ready to eat, carefully remove the cake from its tin and fill the sunken centre with whipped cream or yoghurt, and garnish with fresh berries.

Ready to serve!
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CHELSEA PRIZE PACK GIVEAWAY

Do you have a favourite coconut sugar recipe? Share it below, all comments go in the draw to win a Chelsea Product Pack worth $50 

For more delicious Chelsea Organic Cocnut Sugar Recipes, visit their website here or check out #chelseasugar on instagram and Facebook.

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