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Ingredients (Makes 12 slices)
- 150g Butter or Coconut Oil, softened. (Extra for greasing)
- 100g Walnuts, raw or activated
- 150g Coconut Sugar
- 200g Dark Chocolate (70% Cocoa), broken into pieces
- 2 tbsp Espresso (very strong)
- 1 tbsp Rum or 1 tsp Rum Essence
- 5 eggs, seperated
- 1/4 tsp Cream of Tartar
- Cocoa Powder, for dusting
- 1 batch Cashew Cream, to serve (Optional)
- Preheat oven to 180oC. Lightly grease and line a springform cake tin (21 cm) with baking paper and set aside.
- Place walnuts into mixing bowl and mill 6s/ Speed 6. Transfer into a bowl and set aside.
- Place sugar into mixing bowl and mill 20s/ Speed 9.
- Add chocolate and grate 10s/ Speed 9.
- Add espresso, rum or rum essence and butter or coconut oil, and melt 3 mins/ 50oC/ Speed 2.
- Add reserved ground walnuts and combine 10s/ Speed 5.
- With blades rotating speed 3.5, add egg yolks 1 at a time through the hole in mixing bowl lid, allowing a few seconds between the addition of each yolk. Transfer batter into a large bowl and set aside. Thoroughly clean and dry mixing bowl.
- Insert butterfly whisk. Place egg whites and cream of tartar into mixing bowl and whisk 3 min/ Speed 4, until stiff peak form. Gently fold whipped egg whites into batter until just combined, taking care not to overmix.
- Carefully spoon batter into prepared cake tin and bake for 40-50 minutes (180oC), or until a wooden skewer inserted into the centre of the cake comes out clean. Leave to cool in tin (approx 20 mins), then remove and transfer to a wire rack to cool completely. The cake may crack and sink a little in the centre as it cools.
Tip: This cake will be slightly crumbly if cut while warm, so patience pays off if you wait until it is fully cooled before serving. It improves texture when stored in a sealed container overnight at room temperature.
Recipe adapted from Quirky Cooking by Jo Whitton
For more allergy-friendly recipes for the whole family from Quirky Cooking, buy it here.