I’m fairly certain that chocolate cake is good for you, once in awhile… just saying. This one especially, since it’s gluten-free, made with coconut oil instead of butter, and contains only five simple ingredients: bittersweet (or semisweet) chocolate, eggs, coconut oil, sugar and vanilla. I served it warm with whipped greek yogurt that I lightly sweetened with honey and flecks of vanilla bean. It’s outrageously delicious and the ideal indulgence.
6 organic (ideally free range) eggs
12 ounces of bittersweet chocolate (you can use semisweet if you prefer a slightly sweeter cake)
1 tablespoon of vanilla extract
1/2 cup of coconut oil
1/4 cup of sugar
Preheat oven to 375 degrees. Grease a springform cake pan and dust with unsweetened cocoa powder. Set aside
Separate yolks and whites into 2 mixing bowls. Melt 1/2 cup of coconut oil in a medium saucepan over low heat. Add chocolate and whisk until it’s fully melted and the mixture is smooth and creamy. Let cool for a few minutes. Whisk egg yolks, vanilla and chocolate until fully combined. Using an electric mixer, beat egg whites, slowly add 1/4 cup of sugar until stiff peaks form. Fold 1/2 of the egg whites into chocolate mixture, add the remainder and gently fold in. Pour batter into cake pan and cook for 25 minutes. Let cool for 5-10 minutes.
To make whipped greek yogurt, combine 3/4 cup of whole greek yogurt with 1 tablespoon of honey and the vanilla from 1/2 of a vanilla bean pod. Using the electric mixer, whip for 30 seconds.
*photo courtesy of Naomi Romm