Chocolate Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cake
Ingredients
  • 1 cup hazelnuts
  • ½ cup walnuts
  • ½ cup pecans
  • 5 eggs, separated
  • 12 dates, soaked in hot water for 30 minutes
  • ½ cup maple syrup
  • ¼ cup applesauce (unsweetened)
  • 3 Tbl powdered cacao (or cocoa)
  • 2 tsp coffee, finely ground or espresso
  • ½ tsp baking soda
  • ½ tsp apple cider vinegar
  • pinch sea salt
  • optional: pinch cayenne (brings out the depth of chocolate flavor rather than adding a ton of heat)
  • ⅓ cup ghee (or pasture-raised butter)
  • 1 cup 70% dark chocolate chips (my favorite brand is 365 from Whole Foods Market!)
Instructions
  1. Preheat oven to 350F. Grease (and parchment if you'd like) two 9x15 in round baking pans and set aside.
  2. Prepare a double boiler on your stovetop (or a saucepan with a glass bowl on top) to melt the butter and chocolate chips together. Add the butter and chocolate to the top pan of a med-high heat stove and allow to melt completely, whisking intermittently. Turn the stove off a set aside.
  3. In a food processor, add the hazelnuts, walnuts, and pecans. Pulse about 30 seconds until a mealy, fluffy texture has produced. Set aside in a bowl.
  4. Have two bowls on hand to crack and separate your egg yolks. Crack each egg placing the yolk in one bowl and the whites in another. Be sure to use a bowl large enough to whip the whites.
  5. In the empty food processor, add the egg yolks, dates, maple syrup, powdered cacao, coffee, baking soda, vinegar, sea salt and optional cayenne. Process on high for about 1 minute until creamy and well-combined.
  6. Pour mixture into a large bowl and pour in the melted chocolate/butter and the mealy nut mixture. Stir all ingredients together.
  7. Using an electric beater, whisk the egg whites 1 minute until fluffy peaks have formed. Pour the beaten egg whites into the large mixing bowl and gently fold in the whites until well-combined. Be careful not to overstir as you'd like to keep the air bubbles intact to keep the cake fluffy.
  8. Pour cake batter into the greased pans and cook for 30-35 minutes until a toothpick in the center comes out clean. Allow to rest for 15 minutes to separate from pan and top with you favorite icing, fruits, a tiny bit of powdered sugar, chocolate ganache, or just plain as is! Enjoy!
Recipe by Healthy Julie at http://healthyjulie.com/flourless-chocolate-cake/