Flourless Chocolate Cake
250g unsalted butter
250g 70% dark chocolate
6 large organic eggs
250g coconut sugar
75g Fair trade organic cocoa powder + extra for dusting
Pinch of sea salt
1 x 20cm/8inch non-stick spring form cake tin, smeared with a little butter or olive oil, and line the base with a reusable liner or compostable non-stick parchment.
Preheat the oven to 160ºC/320ºF
Put a medium-size heatproof bowl over a pan of simmering water. Snap the chocolate into pieces, add to the bowl with the butter and melt gently. When molten and glossy, remove from the heat and cool.
Separate the egg yolks and whites between two large glass bowls. Whisk the whites until soft peaks form.
Add the coconut sugar to the YOLKS and whisk for five minutes. SIFT in the cocoa powder, add the sea salt then using your best figure of eight folding skills (!) gently combine.
Now stir in the cooled melted chocolate and using a large metal spoon, gently fold in the egg whites until smooth.
Transfer the mix to the prepared cake tin and bake for 50minutes-1 hour, or until a thin skewer poked into the cake comes out clean.