This cake was inspired by the Italian dessert, torta caprese (flourless chocolate cake). The recipe yields a small, semi-thin cake that's decadent, silky, and moist. A little slice goes a long way! The Madras Curry Powder adds an edge that is slightly spicy, bringing a depth to the cake beyond the chocolate.
- 3 Endorfin Chocolate Bars, broken up into chunks
- 6 tablespoons coconut oil, plus more for greasing pan
- 3 eggs
- 6 tablespoons coconut sugar, break up any chunks
- 6 tablespoons almond meal or flour, break up any chunks
2 tablespoons Natural Cocoa Powder
3 teaspoons Oaktown Spice Shop Madras Curry Powder
Big pinch sea salt
- Preheat oven to 350°F. Line the bottom of an 8-inch springform cake pan bottom with a round of parchment paper; lightly grease sides and paper with coconut oil. A regular cake mold is also fine.**
- In a bowl, whisk the eggs and add in the coconut sugar, almond flour, cocoa powder, Madras Curry Powder, and sea salt. Whisk until well combined.
- In a double boiler or metal bowl set over a saucepan of barely simmering water, melt the chocolate with coconut oil, stirring, until smooth. Remove top of double boiler/bowl from heat and whisk the chocolate into the egg mixture.
- Pour batter into pan and bake in middle of oven for 15 minutes. The edges of the cake will look done, but the middle will still look undercooked, but will be semi-firm to the touch. You want to undercook the cake so it will be soft, moist, and decadent. If cooked too long it’ll be dry. Let the cake cool in pan on a rack 5-10 minutes before removing and plating.
- Dust cake with additional cocoa powder and curry powder. Serve with dairy free ice cream or fresh berries if desired.
**Alternatively you could fill 4 small ramekins.`
Cake keeps in an airtight container up to 1 week.