A moist cake that releases all the essences of 70% dark chocolate and cocoa of good quality. Ideal for every occasion and season, it’s perfect for an early autumn afternoon, accompanied by a hot drink.
By Veronica Lavenia
A moist cake that releases all the essences of 70% dark chocolate and cocoa of good quality. Ideal for every occasion and season, it’s perfect for early autumn afternoon, accompanied by a hot drink.
PrintSinfully Rich Dark Chocolate Cake
A cake that releases all the essences of dark chocolate and cocoa of good quality. It’s perfect for an early autumn afternoon, accompanied by a hot drink.
- Yield: 8-10 1x
- Category: Dessert, Baking, Chocolate
Ingredients
Scale
- 3 eggs
- 150 g (5½ 0z) dark brown sugar
- 300 g (10½ oz) rice flour
- 15 g (½oz / ¼cup) organic baking powder
- 150 g (5 ½ oz) dark chocolate 70% (gluten-free, if intolerant)
- 2 tablespoons unsweetened cocoa powder (gluten-free, if intolerant)
- 125 ml (4 fl oz, ½ cup) rice milk at room temperature
- 60 ml (2 fl oz, ¼ cup) extra virgin olive oil (or 80 ml- ¹/5 cup organic cold-pressed sunflower oil)
- a pinch of salt
Instructions
- Beat the egg yolks with the sugar. Combine the flour mixed with baking powder, stirring until dough is smooth.
- Melt the chocolate in a double boiler and add to the dough along with tablespoons unsweetened cocoa.
- Add the milk and oil, mixing the dough quickly.
- Whip the egg whites until stiff with a pinch of salt.
- Combine the egg whites to the mixture, using a spatula and stirring from the bottom up so that they do not disassemble.
- Place the baking paper and pour the mixture into the mold.
- Bake at 180° C (350°F/gas 4) for 25 minutes.
- The cake is ready when the surface cracks are formed but the inside remains soft.
