This gluten-free, dairy-free cake is the new favorite at our dinner parties. I had so many requests for the recipe that I decided to post it on this blog.  

I used Turbinado raw sugar, which is minimally processed. You can substitute Coconut palm sugar, which doesn’t produce spikes in insulin levels. If you don’t like coconut oil or would prefer a dairy dessert, you can use butter instead.

Dark chocolate provides high concentrations of antioxidants called flavanoids. The Resveratrol in dark chocolate boosts endorphin and serotonin levels.

Use a block of dark chocolate or chocolate bars. I don’t recommend using chocolate chips for this cake since they have added ingredients and stabilizers.

Ingredients:

• 6 organic pasture-raised eggs, room temperature
• 1/2 cup coconut oil (or 6 ounces melted butter)
• 10 ounces Dark chocolate (you can use milk chocolate if you prefer a sweeter cake)
• 1 Tablespoon pure vanilla extract
• 1/4 cup sugar (you can substitute raw cane sugar, coconut palm sugar or Turbinado sugar)
• Cocoa powder for dusting (optional)

Directions:

• Preheat the oven to 375 degrees.
• Separate yolks and whites into 2 mixing bowls.
• Melt the coconut oil in a medium saucepan over low heat. Add chocolate and whisk until it’s fully melted and the mixture is smooth and creamy. Let it cool for a few minutes.
• Whisk egg yolks, vanilla, and chocolate until fully combined.
• Using a stand mixer or an electric mixer, beat egg whites, and slowly add the sugar until stiff peaks form.
• Fold half of the egg whites into the chocolate mixture, add the remainder, and gently fold in.
• Pour batter into a greased cake pan or a Springform pan and bake for 25 minutes.
• Cool for 10 minutes.
• Garnish with powdered sugar, cocoa powder and/or Matcha powder and berries (optional)
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•  Angela Cohan