2 sticks (8oz) butter
1 cup organic evaporated cane juice (a.k.a. white sugar)
12 oz semi sweet chocolate chips
6 large eggs, separated
1 cup almond meal
1/2 cup coconut flour
2 tspn baking powder
2 tblspns cocoa powder
2 tblspns Kahlua
active time: 20 minutes
baking time 30-40 mins
you will need:
Jolly Roger, the swashbuckling chocolate torte
This may be my best chocolate cake.
It's billowy light and yet it manages to buckle under the weight of its chocolate booty.
Everyone who tasted it commented on how light it seemed, and yet how rich it was.
There were three tricks: a mix of almond and coconut instead of flour, a whopping 3/4 pound of chocolate and separating the eggs so that the whites could be whipped into lofty peaks.
preheat oven to 375f
line a spring form pan with baking parchment on the bottom and sides
melt the butter, sugar and chocolate in a small saucepan
remove from heat and beat in the egg yolks.
add the almond
and coconut and baking powder and kahlua. Pour batter
into a large mixing bowl
beat the egg whites until fluffy, add a pinch of salt and when the whites are billowy and glossy, sift in the cocoa a little at a time. Beat until the cocoa is combined.
fold the egg whites into the chocolate batter carefully, making sure not to knock all the air out of the egg whites.
pour the cake batter into the lined cake pan and bake in the centre of the oven for around 30 minutes or until the cake has a little spring to it when touched in the centre. Do not over bake.
with a Kahlua sauce; melt 1/4 cup chocolate chips, stir
in 2 tblspns Kahlua and 2 tblspns whipping cream. Add
some whipped cream and shredded coconut. Mountain and
drizzle everything into a pile on top of the cake!