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–+ servings
Total Time :1 hour
Servings: 8

INGREDIENTS
 

  • 4 large eggs, separated
  • 3.5 ounces/100 grams dark chocolate
  • 2 tablespoons coconut oil or mild olive oil
  • 4 tablespoons honey
  • ½ teaspoon vanilla extract
  • ½ cup/50 grams almond flour
  • ½ teaspoon baking powder
  • 1 tablespoon unsweetened cocoa powder
  • ⅛ teaspoon sea salt

Ganache:

  • 5.3 ounces/150 grams dark chocolate
  • ⅔ cup coconut or oat cream

INSTRUCTIONS

  • Preheat the oven to 340°F/170°C. Line an 8-by-4-inch loaf pan or 20 cm/8-inch round pan with parchment paper.
  • Melt chocolate and oil together over a double boiler or in short microwave pulses until smooth. Stir in almond flour, baking powder, and cocoa until combined. Let cool slightly, then mix in egg yolks and vanilla until glossy.
  • In a separate bowl, whip egg whites with salt until foamy. Gradually add honey, one tablespoon at a time, until the foam holds soft peaks. For chocolate over 60% cocoa or a sweeter cake, add 1–2 extra tablespoons of honey.
  • Fold egg whites into the chocolate mixture in three additions, gently preserving the airy texture.
  • Pour batter into the prepared pan and bake for 35 minutes, until a toothpick inserted at the edges comes out clean and the center is slightly moist. Let cool completely before slicing to allow the texture to set.
  • To make the ganache, melt chocolate and stir in coconut cream until smooth. Pour over the cooled cake before serving.