Flourless Salted Chocolate Cake
This is the perfect time to bake my favourite chocolate cake ! It’s simple to make and the secret to making this purely delicious is to use quality ingredients that taste absolutely amazing ! It’s important you use room temperature eggs that whip up creamy and velvety. Take your time – put on some classic French music such as “Putumayo” and enjoy the process of creating your masterpiece. Make the cake the day before you need it – I find that gives it plenty of time to settle and set after baking. The cake is not very sweet – but rich, dark and sensual. It’s perfect for after dinner celebration served simply by itself or drizzled with a little raspberry puree that cuts through the richness of this gorgeous cake.
What’s great about it:
The cacao in dark chocolate is rich in magnesium, iron, copper, manganese, riboflavin and essential micronutrients for health and vitality. The high flavenoid content of cacao has been scientifically linked to a reduced risk of heart disease, stroke and diabetes. Cacao contains theobromine that boost endorphins and increases mental alertness. Eggs are high in protein and contain all the essential amino acids needed for growth and repair. Butter provides good amounts of short- and medium-chain fatty acids, which support immune function, boost metabolism and have anti-microbial properties. When butter comes from cows eating green grass, it contains high levels of conjugated linoleic acid (CLA), a compound that gives excellent protection against cancer and also helps your body build muscle rather than store fat.
200 g good quality (70 % ) dark eating chocolate such as Lindt
175 g good quality butter (see notes)
6 organic eggs – room temperature
2 tablespoon coconut sugar or honey
2 teaspoons natural vanilla extract or paste
good pinch sea salt
Preheat your oven to 150 C.
Lightly oil or butter your cake tin and line completely with baking paper. I used a 20 cm springform cake tin for this recipe.
Melt the dark chocolate and the butter in a bowl, set over a pot of gentle simmering water.
Stir the chocolate and butter well until melted then remove from the heat and allow to cool slightly.
Add eggs into a mixing bowl fitted with a wire whisk.
Beat for 10 – 15 minutes until light and creamy.
Add sea salt, vanilla and sugar and beat until combined.
Fold through half of the melted chocolate mixture through the beaten eggs and incorporate lightly, then add the rest of the melted chocolate and fold through gently until combined.
Pour the mixture into the prepared baking tin.
Bake the cake for 35 minutes or until just set and springs back lightly when touched.
Remove from the oven and allow to cool.
Place into the fridge to cool completely before removing from the tin.
Serve straight from the fridge as it is or served with smashed raspberry puree.
This delicious cake will keep for 5 days in the fridge.
This is a very delicate – melt in the mouth cake. Serve in small delicate portions.
I also love to make this cake as mini chocolate fondants and place into smaller individual ramekins for dinner parties.
This cake is very delicate – so care must be taken when removing from the tin.
Use quality butter – cultured or grass fed to make this delicious cake – for those who want to substitute coconut butter or oil….I haven’t tested it yet but I suggest you give it a go and let me us know.
For a slightly firmer texture I something add 1/4 cup coconut flour, almond meal or 1/4 cup Naked Chocolat.