- 1 ½ tablespoons coconut oil
- 2 tablespoons Raspberry Dark Balsamic Vinegar
- 4 ounces dark chocolate (70% cocoa content, chopped, check to make sure it’s dairy free)
- ½ cup white sugar
- 3 large eggs (separated)
- ½ teaspoon salt flakes
- 1 teaspoon instant coffee or vanilla extract
- 3 ½ ounces fresh raspberries
- Preheat the oven to 350ºF. Butter and line either 2 x 4.5-inch springform pans with parchment paper or you can butter ½ cup ramekins to use instead of springform pans.
- Place the chocolate, salt, balsamic vinegar, and coconut oil in a bowl, melt the chocolate in the microwave in 20-30 second bursts, stirring in between. Alternatively, you can melt the chocolate over a pot of simmering water (in a double boiler), making sure that the hot water does not make contact with the bowl or the chocolate.
- Leave the melted chocolate mixture to cool until you prepare the eggs.
- In a large bowl, start whisking the egg white with a hand beater until frothy. Turn the speed to high and gradually add half of the sugar while whisking. Whisk the egg whites until they have tripled in volume and are glossy, thick, and have stiff peaks. Set aside.
- Add the remaining sugar, and coffee/vanilla to the egg yolks and whisk until the mix turns pale, thick and reaches the ribbon stage.
- Add the melted and cooled chocolate mix to the egg yolks. Mix through.
- Add ⅓ of the whisked egg whites to the chocolate mix and fold through to loosen the mix (It is recommended using a big metal spoon to avoid deflation of the egg white mix).
- Add the rest of the egg whites in 2 batches, folding them in gently until well mixed. Be very careful not to deflate the mixture.
- Pour the mixtures into the prepared springform pans or prepared ramekins, pour the batter up to the top rim of the pan and stud the cake with the raspberries.
- Bake in the preheated oven for 15-20 minutes until the cake rises and an inserted toothpick comes out with a few crumbs attached to it.
- The cake will have risen when it comes out of the oven but will deflate as it cools down.
- Serve at room temperature or chilled in the fridge with extra berries, a dusting of icing sugar and optionally with some whipped cream (or a dairy free substitute).
Adapted from The Flavor Bender