Gina Sakic

chocolatecake gluten-free grain-free paleo primal jerf.lowcarb

Flourless Salted Butter & Orange Chocolate Cake

300 g good quality (85% ) dark chocolate
250 g lightly salted grass-fed butter
9 organic eggs – room temperature
beans from 2 vanilla pods, scraped
zest from 1 orange

Preheat your oven to 160 C.
Butter your cake tin and line completely with baking paper.
Gently Melt the dark chocolate and the butter in a bowl, stir well and allow to cool slightly.
Beat the eggs for 10 – 15 minutes until light and creamy - try to incorporate as much air as possible.
Add vanilla and orange zest and beat until combined.
Fold through half of the melted chocolate mixture through the beaten eggs and incorporate lightly, then add the rest of the melted chocolate and fold through gently until combined.
Pour the mixture into the prepared baking tin.
Bake the cake for 35 minutes or until just set and springs back lightly when touched.
Remove from the oven and allow to cool.
Place into the fridge to cool completely before removing from the tin.
Serve straight from the fridge as it is or with creme fraiche or whipped coconut cream.