Flourless Chocolate Cake - Version 2.0

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I've mentioned that my original Flourless Chocolate Cake recipe (found here: http://beeve04.blogspot.com/2013/02/gfcf-flourless-chocolate-cake.html ) can be made using cocoa powder...but I've always just guessed as to how much should be used. So, here's a definitive answer to that. This is gluten free, grain free, and dairy free.



Ingredients:
  • 1 cup cocoa powder (I used Rapunzel)
  • 1/2 cup honey
  • 1/2 cup coconut oil 
  • 9 eggs, separated
Directions:
  1. Preheat the oven to 350F. Grease a 9-inch springform pan with coconut oil. If you don't have a springform pan, you could use something else, but be warned that this cake WILL RISE while cooking, so you don't want to fill whatever pan/container you use all the way to the top. The batter is usually at least 1/2 inch from the top when poured into the springform pan...and it rises to the top during the baking process.
  2. Separate the eggs...with the yolks in one bowl and the whites in another. If using separate sized bowls, put the yolks in the larger bowl. 
  3. Melt the coconut oil in a bowl. Add the cocoa powder and mix thoroughly. 
  4. Whisk the whites until they form stiff peaks. Set aside. 
  5. Whisk the yolks with the honey until it turns a lighter shade of yellow...about 2-3 minutes. 
  6. If needed (as in, if the chocolate mixture is overly hot), temper the yolk mixture by adding a bit of the chocolate to the yolks while stirring. Make sure the chocolate it thoroughly incorporated, then add in the remaining chocolate and mix thoroughly.
  7. Gently fold the whites into the chocolate/yolk mixture...about 1/3 of the whites at a time. 
  8. Pour the entire thing into the prepped springform pan. Bake in the oven for 20-25 minutes...until the middle of the cake springs back when touched. 
  9. Let stand 10 minutes before removing the sides of the springform pan. 
  10. I prefer this cake completely cooled and, in fact, chilled. It takes on a brownie-like richness and consistency when cold...but you can cool like a normal cake and ice with frosting if you wish. Here are links to some frostings I've used with this cake before and liked...
    http://beeve04.blogspot.com/2012/08/the-best-chocolate-frosting-ever.html
    http://beeve04.blogspot.com/2013/12/a-special-birthday.html

Also, you can cut the entire recipe into 1/3 (so 3 eggs, 1/3 cup cocoa powder, etc.) and it'll make about 11 cupcakes. Bake for 10-12 minutes in that case. 

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