Flourless Chocolate Coffee Cake with Sauce
Ingredients
- 250ml strong coffee
- 200g dark chocolate, chopped
- 150ml aquafaba (water from a can of chickpeas)
- 100g vegan butter block
- 150g sugar
- 100g Crazy Good Cacao protein
- 100g ground almonds
Chocolate sauce
- 100ml vegan double cream
- 50g dark chocolate, chopped
- 20g sugar
- 25g vegan butter
Preparation
Preheat the oven to 180C and line a 20cm round cake tin with greaseproof paper.
Melt the chocolate and butter together in a small pan or in the microwave on 30 second bursts.
Mix together the protein, sugar and ground almonds, then stir in the coffee and melted chocolate mixture. Mix well.
Beat the aquafaba until stiff peaks form. Mix 1/4 of the aquafaba into the chocolate mixture to loosen it up and then gently fold in the rest of the aquafaba.
Transfer to the prepared cake tin and bake for about 45 minutes or until a skewer inserted comes out clean. Leave to cool in the tin. The cake will sink back slightly as it cools.
To make the chocolate sauce, heat the cream, butter and sugar in a small pan until the butter is melted and sugar dissolved. Remove from the heat and stir in the chocolate. Mix well until a smooth sauce is obtained.
Serve warm or cold.
