For many of us, in the light of the current state of the world, find solace in the kitchen. It is my therapy. Please allow me to share with you my therapy in the hopes that it might help a bit- a lot least in the moment.
Fudgey Chocolate Cake
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
For many of us, in the light of the current state of the world, find solace in the kitchen. It is my therapy. Please allow me to share with you my therapy in the hopes that it might help a bit- a lot least in the moment.
Ingredients
- 200 g dark chocolate, roughly chopped
- 100 g unsalted butter
- 100 g coconut oil
- 4 large eggs, room temp
- 1½ tspn vanilla extract
- 1 cup or 200 g soft brown sugar
- 1 cup or 100 g almond flour
- ¼ tspn salt
- cocoa powder, for dusting
Method
- 1)
Preheat the oven to 180°C. Grease the bottom and sides of a 20cm or 23cm springform pan.
- 2)
Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking.
- 3)
Place the chocolate, coconut oil, and butter in a medium bowl and melt over a bain marie, making sure the boiling water doesn’t touch the bottom of the bowl. Set aside.
- 4)
In a large bowl, whisk the eggs and sugar with an electric whisk for a minute until pale and thick. Fold in the chocolate mixture, vanilla, almond flour, and salt.
- 5)
Pour the batter into the prepared pan and smooth the top. Bake for 30-35 min, until a toothpick inserted into the center comes out with moist crumbs.
- 6)
The cake should be set on the sides but still wobbly in the center.
- 7)
Allow to cool on a wire rack, then refrigerate for at least 4 hours until completely set.
- 8)
Sift cocoa powder over the cake before serving. Serve chilled or at room temperature.