When my big sister was about seventeen, she used to buy ‘Australian Gourmet Traveller’ magazines. She loved to cook (yep, it runs in the family), and one of her favourite recipes was a flourless chocolate fudge cake. We loved that cake. I used to watch her make it, whipping up the egg whites, folding them into the rich chocolate batter, carefully placing it in the oven where it would rise, form a crispy crust, then the crust would crack and slightly crumble to reveal a dark, fudgy interior. She’d dust it with cocoa and we’d savour each bite. For some reason I never thought to ask her for the recipe until a couple of months ago when she came for a visit. Unfortunately, the recipe was long gone. But when she went home she sent me a few versions that are similar. One of them had a buttery, chocolate concoction on top that sounded amazing – but of course it had lots of sugar and dairy in the recipe. So I decided to come up with my own version, and after many trials and errors (which were happily eaten by my family and friends), here it is, the long-awaited… [drum roll…] Double Whammy Chocolate Cake recipe!
This is a very rich, decadent cake that has two layers – a flourless chocolate cake for the base, and a chocolate mousse-ish layer on top. A delicious ‘double whammy’ of chocolate. The method for each layer is very similar (and the ingredients are mostly the same) – but the base is baked, and the top is thickened with agar agar. Because of all the eggs (eight altogether!), dark chocolate and Rapadura, it’s not something you’d make every day – but it’s perfect for special occasions. It’s similar to a chocolate cheesecake, except it’s dairy free, gluten free, grain free and nut free… which is why I’m so excited about it!
The two layers
I love flourless cakes made with ground almonds or hazelnuts, but a lot of people can’t have nuts. And if you can’t have gluten or dairy either, eating cake becomes a very rare pastime. Which I think is very sad. So if you are one of those people, I hope this recipe makes you very happy. (And I’m pretty sure that even if you can have gluten, dairy and nuts, this cake will still make you very happy!) Enjoy.
You really only need a thin sliver of this cake – it’s very rich!
Green stevia powder
Agar agar powder
The chocolate mixture will become thick and creamy, kind of like a pudding consistency – like this:
This cake will keep for up to a week in the fridge, so it’s great to make ahead if you’re taking it to a party. Or you could just make it for yourself and eat a little tiny slice every day for days on end… Just freeze the individually wrapped slices and they’ll last for ages. And they taste great straight from the freezer too – like an ice cream cake!
Sigh. Mine’s all gone now, and I’ve finished testing this recipe. I need to think of another excuse to make it now…
* It’s very handy to have two Thermomix bowls when making this recipe! You can have one bowl for the egg whites, one for the chocolate mixture, and it’s a lot quicker and easier. But if you only have one bowl, that’s okay – this cake is still worth the little bit of extra work.
* Room temperature egg whites whip up the best, so leave the eggs out of the fridge for a while before you make this.
* I buy my coconut oil in bulk either through my co-op or on the internet. It’s a lot cheaper that way. If you’d rather, you can use butter instead of the coconut oil.
* The green stevia is added to cut down on the amount of Rapadura used. If you want to you can increase the Rapadura to 250g and leave out the stevia. Or you could cut the Rapadura down further and use more stevia – eg. 80g Rapadura + 1/2 tsp stevia for the base, same for top. If you can’t find green stevia, you can order it online here – it tastes better than the white stevia powder or stevia liquid, and is just the dehydrated leaves, ground up.