By, Lisa Roukin
1 min read
ByLisa Roukin, Lisa Roukin
You will need a 10-inch bundt tin for this cake which is moist and light and keeps fresh for up to a week. Serve at room temperature or warmed with the salted caramel sauce heated.
Serves: 12
Preparation: 20 mins
Cooking: 40-45 mins plus overnight refrigeration for the coconut milk
Ingredients
● 230g dark chocolate (dairy-free)
● 150g coconut oil
● 6 large eggs, yolk and whites separated
● 150g coconut sugar
● 45g coconut flour
● 2 tsp vanilla bean extract or seeds of 2 vanilla pods
● 2 tsp baking powder
● 85g dark chocolate (dairy free), cut into chunks
For the chocolate salted caramel sauce:
● 1 coconut milk can (400ml), chilled overnight
● 100ml agave nectar, rich and dark or maple syrup
● 1 tbsp coconut oil
● 3 tsp cacao powder or cocoa powder
● 2 pinches sea salt
Garnish
● 30g dark chocolate (dairy free), shaved
Method
● Pre-heat oven to 180°C (160°C fan) and place a rack in the middle of the oven.
● Melt the 230g dark chocolate and coconut oil and leave to cool.
● Separate the eggs and whisk the whites until stiff and glossy.
● In a separate bowl, beat the egg yolk then add the melted chocolate and oil and whisk together.
● Add the coconut sugar, vanilla, baking powder and coconut flour. Then gently fold in the egg whites until fully combined. Gently fold in the chocolate chunks.
● Pour the mixture into the tin and bake for 40-45 minutes. Check after 40 minutes to see if the cake is ready by inserting a sharp knife. If it does come out clear, bake for a further 5 minutes.
● Cool in the tin and once cooled, turn onto a cake stand or plate.
● For the sauce, open the can of refrigerated coconut milk and pour off the coconut water - you can keep it for smoothies.
● Melt the solidified coconut cream with the coconut oil, agave or maple syrup in a medium pan and bring to a boil.
● Simmer over a medium heat for 12-15 minutes. Once the mixture has reduced and thickened, whisk in the cacao powder and 2 pinches sea salt.
● Cool to room temperature, stir until smooth and pour over the cake. Top with the dark chocolate shavings.
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