This healthy flourless chocolate cake will blow minds and make (many) new friends. The prefect dessert to make with leftover egg whites, it’s gluten and dairy free, as well as paleo. Super chocolatey and ridiculously delicious, it’s bound to impress!
Pre-heat the oven to 355 ºF (180 ºC) and line a round 8 inch cake baking pan with baking/greaseproof paper. If you use a cake pan with different dimensions, you will need to adjust the baking time.
In a heatproof bowl above simmering water, melt together the chocolate and coconut oil. Allow to cool slightly.
Add the maple syrup, cocoa powder and salt. Mix well.
Add the almond flour and mix until you get a homogeneous, dense mixture.
Add 1/3 of the whipped egg whites and mix them in to loosen the chocolate mixture.
Fold in the remaining 2/3 of the whipped egg whites. Fold them in gently, so as to retain as much volume and air in the batter as possible.
Add the chopped pecans and white chocolate (optional) and mix them in briefly until evenly distributed.
Transfer the cake batter into the lined cake pan and bake in the pre-heated oven at 355 ºF (180 ºC) for about 25 - 30 minutes or until the middle is no longer wobbly but an inserted toothpick still comes out slightly dirty. 25 minutes gives a fudgy, brownie-like cake, 30 minutes a more "cakey", spongey consistency.
Allow to cool (the cake will drop a bit), dust with cocoa powder and serve!
The flourless chocolate cake keeps well in a closed container in a cool dry space for 3 - 4 days (but only if hidden really really well).
Recipe by The Loopy Whisk (www.theloopywhisk.com).