Brownies and restaurant-quality chocolate cake are the perfect Valentine's Day treat. While grain-free baked goods are usually disappointing, this chocolatey treat will win you over!
INGREDIENTS
for the cake:
– 1 stick unsalted butter- *Sub Vegan Butter for Dairy-Free Option, *can also sub ½ cup ghee or coconut oil
– 8 oz. dark chocolate - at least 85 percent I use Hu Gem
– ¾ cup coconut sugar - divided
– ¼ cup maple syrup
– 2 Tbsp. strong brewed coffee
– 2 Tbsp. cocoa powder
– 1 tbsp orange zest
– ½ tsp. Kosher salt
– 6 large eggs - room temperature
for serving:
– Powdered Sugar
– Vanilla Ice Cream
INSTRUCTIONS
Preheat oven to 350°F. For easy removal, wrap a 9-inch springform pan or cake tine in parchment paper. Keep non-stick spray. No springform? See note.
Step 1
Heat butter in a large saucepan on medium. Mix melted chocolate. Melt and mix medium-low until glossy. Stop heating.
Step 2
Combine ¼ cup coconut sugar, maple syrup, coffee, cocoa powder, orange zest, and salt. Stir well. Chill.
Step 3
Prepare a stand mixer with the whisk attachment and two big mixing bowls or one dish. Carefully separate yolks and whites in a dish or stand mixer. Save.
Step 4
Beat egg whites quickly in a stand mixer basin with the whisk attachment. Once the whites turn opaque, add the remaining ½ cup of coconut sugar. Beat eggs till foamy, glossy, and pale tan in 4 minutes. Combination rocks.
Step 5
To avoid curdling, whisk in a teaspoon of egg yolks while the chocolate mixture heats. Stir egg yolk bowl while chocolate mixture gently pours in. Dense like brownie batter.
Step 6
When done, carefully add egg whites to chocolate mixture. Fold bowl sides and twist with a rubber spatula as large spoonfuls of egg whites enter.
Step 7
Avoid egg inflation by moving slowly. Carefully add ingredients to cake tin. The cake should puff and harden after 35–40 minutes. Let pan cool for 10 minutes after baking. Deflates.
Step 8
Remove tin cake to serve. Serve cake with vanilla ice cream or whipped cream and powdered sugar. Enjoy!