This dessert puffs like a soufflé when baked, then settles to become a rich, mousse-like cake. When slicing, use a knife dipped in hot water and then wiped dry. The heated blade will glide smoothly through the cake without sticking.
- 9 oz. semisweet chocolate, chopped
- 3/4 cup light coconut milk
- 1 Tbs. instant espresso powder
- 1 Tbs. vanilla extract
- 5 room temperature eggs
- 6 Tbs. organic cane sugar
- 1/4 cup almond flour
- 1 Tbs. confectioners' sugar, for sprinkling
1. Preheat oven to 400°F. Coat 9-inch springform pan with cooking spray. Wrap bottom and sides of pan in foil. Grind chocolate to coarse meal in food processor.
2. Bring coconut milk to a boil in saucepan. Remove from heat, and stir in espresso powder. Pour over chocolate in food processor, and pulse until smooth. Add vanilla, and pulse until combined. Transfer chocolate mixture to bowl.
3. Beat eggs and sugar with electric mixer on high speed 5 minutes, or until doubled in volume. Fold eggs, then almond flour into chocolate mixture.
4. Pour batter into prepared pan. Set pan inside roasting pan, and fill roasting pan with 1 inch of hot water. Bake 15 to 20 minutes, or until dry crust forms on top but center is still slightly wobbly. Remove pan from water, and cool on wire rack. Refrigerate 2 hours, or overnight to set. Unmold, and sprinkle with confectioners’ sugar.
- Calories: 184
- Carbohydrate Content: 18 g
- Cholesterol Content: 88 mg
- Fat Content: 11 g
- Fiber Content: 2 g
- Protein Content: 5 g
- Saturated Fat Content: 5 g
- Sodium Content: 31 mg
- Sugar Content: 16 g