Recipe for 8 pax

 Pre-heat the oven 190c

Ingredients 

125g flour 

3 egg yolks

3 egg white

125g coconut sugar

150g 70% Dark Chocolate Couverture

3 Tbsp almond milk

125g butter (diced and at room temperature)

Sieve the flour. Using a spatula mix together the 3 egg yolks and sugar till it becomes pale in colour. In a bowl, melt the chocolate with the almond milk over simmering water. Make sure to cover the bowl with cling film so the moisture doesn’t evaporate.

Whip the egg whites to a firm peak. Take the bowl of chocolate away from the simmering water and add the butter. Mix well until smooth. Add straight away the egg yolks/sugar mixture and quickly mix together. Gradually add the sieved flour and incorporate the whipped egg white.

Pour the mixture into a round cake tin and bake in the oven for about 25 minutes or until the tip of a knife comes out clean from the centre of the cake.

Once baked, leave to cool down in the tin and tip upside down onto a wired rack ready to be glazed with the ganache.

Chocolate Ganache (dairy free)

150g almond milk (unsweetened)

1 Tbsp coconut sugar

125g 70% Dark Chocolate Couverture

25g Cacao Butter

Bring the almond milk and coconut sugar to a boil. Pour half of it onto the chopped dark chocolate, let it sit for a little while and then stir using a spatula. Slowly Add the rest of the liquid. Once all the liquid is incorporated add the cocoa butter (finely chopped) and mix well using the spatula until you obtain a smooth and silky mixture.

Finishing Touches

10g Cacao Nibs

Cacao Powder

Once the cake is completely cool and the ganache ready, pour the ganache over the cake and using a spatula spread it evenly onto the cake, covering the side. Let it sit for a few minutes, then sprinkle some cacao nibs or a dusting of cacao powder.