Labneh Flourless Chocolate Cake

Method

• 1)

  Preheat oven to 180C
  

• 2)

  Line an 8inch springform cake tin with crunched baking paper.

• 3)

  Melt the butter and chocolate in a small saucepan over very low fire.

• 4)

  Remove and allow transfer to a medium bowl to cool.

• 5)

  Meanwhile, place the egg whites in a large clean (grease free) bowl of your mixer.

• 6)

  Add the sugar, pinch of salt and vanilla. Whisk until medium-stiff peaks form.
  Keep aside.

• 7)

  When the chocolate mixture has cooled down, add the labneh, the cocoa and finally the egg yolks.

• 8)

  Mix until combined and smooth.

• 9)

  Fold in about 1/3 of the egg white mixture into the chocolate to loosen it.

• 10)

  Finally carefully fold in the remaining whites until the mixture is homogeneous and it is still mousse like and fluffy.

• 11)

  Pour into the prepared tin and bake in for 25 min or until it has risen, the top is fry and crusty but the middle still jiggles.

• 12)

  Transfer to a wire rack and allow to cool for 10-15min before un-unmoulding it and allowing it to cool completely.

• 13)

  It is ok if it cracks and sinks in the middle.

• 14)

  Dust with cocoa powder and serve with creme fraîche or labneh/yogurt.