Gluten-free and Flourless Fudge Cake with Whipped Cream

INGREDIENTS

Cooking Spray

157 grams (3/4 cup) coconut oil/melted butter

340 grams chocolate chips

1 tbsp vanilla extract/essence

25 grams unsweetened cocoa powder

3/4 tsp salt

250 grams sugar (or zylitol for sugar-free version)

INSTRUCTIONS

1. Preheat oven to 180°C

2. Spray and flour your 23 cm spring foam pan and set aside. You can also line the bottom with baking paper.

3. Combine coconut oil/butter and cocoa powder together in a small pan over medium-low heat.

4. Cook the mixture stirring almost constantly until both are completely melted. Whisk smoothly, then remove the pan from heat and set it aside.⁣⁣

5. Separate 4 of the 6 eggs placing the egg whites and yolks in separate medium-sized bowls. You can use the bowl of a stand mixer.

6. With the egg yolks, add the vanilla extract, cocoa powder, salt, remaining eggs, and half of the sugar. Whisk the egg mixture well to combine. Add the cooled chocolate mixture into the yolk mixture. Whisk well and set aside.⁣⁣⁣

7. Using an electric mixer set to medium- high speed, beat egg whites until very frothy. Gradually beat in the whipped egg whites and the remaining 1/2 cup sugar until firm peaks form.⁣⁣ Fold the egg whites into the chocolate mixture, stirring until incorporated.

8. Pour the cake batter into the prepared pan and smooth the top with a spatula.⁣⁣⁣ Place the pan in the oven and bake until the top is slightly cracked and the middle no longer moves.

9. The cooking time needed is about 35 to 40 minutes.

10. Transfer the cake to a cooling wire rack and let it cool completely before cutting and serving.⁣⁣⁣