Little French Girl











{February 13, 2010}   Flourless & Lactose-Free Chocolate Cake

Ingredients for 6-8:
170 ml (6 fl oz) + 1 tablespoon walnut oil (or olive oil)
170g (6 oz) organic chocolate (70% cocoa or more depending on taste), roughly chopped
1 cup (200g) unrefined sugar
4 eggs (+ 2 egg yolks)
1/2 cup ( unsweetened cocoa powder

Oil a 10-inch (25cm) round or square cake pan with 1 tablespoon of the oil, and preheat your oven to 350F (180C).
Over a double boiler (bain marie), melt the chocolate. Stir in the rest of the oil and mix until smooth. Turn off the heat and stir in the sugar. Remove from heat and gradually whisk in the eggs vigorously. Finally, lightly add the cocoa powder and whisk batter until it’s smooth and even again.
Pour the batter into the pan and bake for about 30 minutes or until the blade of a knive you stick in the middle of the pan comes out completely clean.
Take out and let cool 10 minutes, then carefully invert the cake onto a platter, makeing sure it doesn’t break.

You can serve this cake warm with:
a scoop of ice cream such as walnut, caramel, chocolate or vanilla are great if you use the walnut oil…or almond, chocolate and fig are wonderful with the olive oil
a little home made whipped cream
a cold vanilla creme anglaise

You can also serve it cold with:
raspberry coulis
strawberries poached in wine

Or simply eat it on its own!

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Emm says:

This cake sounds yum!!! I’ve tried many like it that use butter so I’d be interested to try it with the oil instead, Thanks for sharing šŸ™‚



littlefrenchgirl says:

Thanks Emm, I hope the cake turned out well! A number of my friends are lactose intolerant and enjoy it a bit. Avocado oil and coconut oil are good alternatives too šŸ™‚



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