Dairy-free flourless chocolate cake
Prep 30min (+1hr cooling and 30min standing time) Bake 40minMakes 10 serves
This dairy-free, flourless number is the Jewish Passover dessert of choice.
75g (⅔ cup) cocoa powder, sifted
165ml (⅔ cup) boiling water
200g pecans, toasted
1 teaspoon gluten-free baking powder
4 eggs, at room temperature
220g (1 cup) raw caster sugar
200ml light olive oil, plus extra to grease
1½ teaspoons natural vanilla essence or extract
185g dairy-free dark chocolate, chopped
60g dairy-free spread
- Preheat oven to 170°C (150°C fan-forced). Grease a 22cm springform tin with extra oil and line the base with non-stick baking paper.
- Place the cocoa in a medium bowl and gradually stir in the boiling water until smooth. Set aside to cool.
- Process the pecans in a food processor until finely ground. Transfer to a medium bowl and stir through the baking powder until evenly combined.
- Use an electric mixer with a whisk attachment to whisk the eggs, sugar, oil and vanilla on high speed for about 5 minutes or until thick and pale. Add the cocoa mixture and whisk until just combined. Add the pecan mixture and stir until just combined.
- Pour the mixture into the prepared tin and bake in preheated oven for 40 minutes or until wet crumbs cling to a skewer inserted into the centre. Cool the cake in the tin sitting on a wire rack.
- To make the dairy-free ganache, combine the chocolate and dairy-free spread in a medium heatproof bowl over a saucepan of barley simmering water (make sure the waster doesn’t touch the bottom of the bowl). Stir occasionally until the chocolate melts and the mixture is smooth. Remove the bowl form the saucepan and set aside for 10 minutes, stirring occasionally, until the ganache thickens to a thick spreadable consistency.
- Remove the cake from the tin and place on serving plate. Spoon the ganache over the cake and use the back of a spoon to spread. Set the cake aside for 30 minutes or until the ganache sets. Serve in wedges.
- This cake will keep in an airtight container at room temperature for up to 1 week.
Photography by Alan Benson.