A chocolate cake is a chocolate cake. Right? Wrong!
A chocolate cake made without butter- and with little fat- is that even possible?
Like edible possible?
When I read this recipe, I thought to myself that this can't be a good chocolate cake. I like my chocolate cake rich. I mean, if I have to indulge, I like to have the real thing. Well, this is the real thing alright...just without the high amount of fat that usual cakes have. The only fat it contains comes from the real dark chocolate that I used. And even that, I take it as extra antioxidants that my body needs...and the endorphins of course.
I'm guessing the moist airy nature of this cake comes from the egg whites. It's also gluten free-with no flour to weigh it down. Rather hazelnut meal was used.
I picked up this recipe from an advertisement for CSR LogiCane Sugar (it's a smart sugar with a lower GI). Hubby didn't like the taste of this sugar, so i substituted it with normal sugar. Logicane sugar said 1/2 cup = 1 cup of normal sugar. Well, I used just slightly over 1/2 cup and the sweetness is just right. A dark chocolate cake should have a slight bitter undertone-which is what I love about chocolate! Sweet and bitter at the same time. Just like life.
Best Ever Chocolate Hazelnut Cake250 grams dark chocolate chopped (I used 70% Lindt)
2 tbsp vegetable oil
1 tbsp milk (I used soy)
5 large eggs separated
180 grams hazelnut meal
slightly more than 1/2 cup of sugar
dusting of icing sugar and some fruits to serve with it. I used strawberries.
Preheat oven to 180C. Line 20cm cake tin with baking paper.
Place chocolate, milk and oil in heatproof bowl over simmering water. Stir with spoon till chocolate melts. Cool.
Combine melted chocolate with hazelnut meal, egg yolks and suagar.
Meanwhile, beat egg whites till stiff peaks. Fold egg whites gently into chocolate mixture. Spoon into cake pan. Bake for 45 minutes or till firm.