Flourless chocolate cake

Ingredients:

• 230g butter
• 330g dark 70%+ chocolate

• 6 eggs

• 60g kefir (buttermilk)
• 185g sugar
• 4 teaspoons cornstarch (about 10g)
• 0.75 teaspoons salt
• 2 teaspoons vanilla extract (10g)
• 1 tablespoon instant coffee (about 5g)

• hazelnuts

Methods:

• Preheat the oven to 130C. Grease a 23cm loose-bottomed round cake tin with butter.
• In a saucepan over medium heat, add butter cut into chunks and chocolate broken into squares. Stir frequently until fully melted, and remove from heat.
• Separate egg whites from egg yolks into two large bowls.
• Into the yolks, add kefir, sugar, cornstarch, salt, vanilla, coffee and melted chocolate. Mix well.
• Whip egg whites to soft peaks.
• Fold whipped egg whites into the cake mix.
• Transfer into the greased cake tin and bake for about 40min at 130C. When you take it out of the oven, it should still be slightly jiggly in the center.
• Toast hazelnuts in the oven at 180C.
• Refrigerate the cake overnight. Then serve with hazelnuts.

Notes: I keep small slices of this cake in my freezer; eating them straight out of the freezer (with hazelnuts) instantly satisfies chocolate, cake and ice cream cravings.

Inspired by: Brian Lagerstrom

This recipe superseded my previous favourite - aubergine chocolate cake. The main difference is that aubergines and almond flour are replaced with kefir.