I make this delicious chocolate cake when craving a light dessert. This recipe is surprisingly full of good protein. Did I mention that it’s also gluten-free?
Rating
5/5
Ingredients
220 g chocolate couverture
200 g salted butter
1/4 cup cocoa powder
1/4 cup hot water
1 cup brown sugar
2 egg yolks, beaten
1 1/2 cup almond flour
30 ml coffee liqueur
1 tbsp vanilla
A bit of salt
4 egg whites
Nutritional Information
Fat
Protein
Sugars
Calories
Carbs
Trans fat
Instuctions
In a deep pan over medium heat, melt the couverture and butter, stirring with the cocoa powder and hot water until smooth.
Remove from the heat and add the sugar, egg yolks, flour, and salt.
In a mixer, beat the 4 egg whites to a meringue.
Add the meringue to the original mixture and mix gently from the bottom up until combined.
Pour the mixture into a 24cm mold after placing the parchment paper.
Bake at 180°C for 40 minutes.
Video
Useful Tips
The same cake can be made without flour if there is a dietary restriction.
