Collapsed Chocolate Souffle Cake
My go-to recipe for gluten-free, dairy-free festivities is a Collapsed Chocolate Souffle Cake from Celia Harvey. It's amazing. Very intense and rich but with a light texture. It's also pretty damn easy for the results you get.
- 500g dark chocolate (64% or darker)
- 120g butter (use marge to make it dairy free)
- 6 eggs, separated
- 90g caster sugar
- 150ml cream (use coconut cream for dairy free)
- 2 tablespoons booze (brandy is good)
- 1 teaspoon vanilla extract
Preheat oven to 180 degrees Celsius (350 Fahrenheit). Line a 24cm (10 inch) springform cake tin with baking paper (you'll need it).
Melt butter (marge) and chocolate in a bowl over a pot of simmering water. When melted set aside to cool.
Whisk egg yolks and sugar until thick and light. Stir in the cream (coconut cream), cooled chocolate, booze and vanilla.
Whisk egg whites in a large bowl until soft, droopy peaks form. Gently fold the egg whites into the chocolate mixture in two batches. Gently pour the cake mixture into the prepared tin and bake for 25 mins until just set. The cake will be cracking slightly on top. Let cool completely (at least an hour)before turning out.
It's good served with whipped cream or any similar substance.