The Ultimate Healthier Chocolate Cake

Wooooohpp wooop!  I'm really excited about this recipe. BUT I have to admit 2 things straight away before I start off with the recipe...
1: I like chocolate now for about half a year, before absolutely hated it.
2: I have never ever ever had a chocolate cake/pie in my entire life (due to the fact I have always hated chocolate).

I'm still not a fan of milky sugary chocolate, so you can give me as much as Easter eggs you like, I won't eat them.. just not my thing.. BUT this cake? Yeah, that was definitely my thing.

To celebrate Easter I went to my boyfriends parents place for the first day where we had a typical "gourmet" night. That means having a grill plate on the table to grill our mini hamburgers, beef, chicken skewers, prawns and salmon. With lots of salads, potato salads, bread dips and sides. When you know you will have too much food, you want a light and fluffy pie right? Well that's why I came up with this recipe, not too much sugar, and guess what... NO flour! Yup, no almond flour, spelt flour and a million nuts.. nothing! And yes it will turn out amazing with just 175 calories a serving!

The great part of this pie, is that it contains healthy ingredients only. The cacao in the dark chocolate is rich in iron, copper, magnesium and cacao has been scientifically linked to a reduced risk of heart disease, stroke and diabetes. The eggs are obviously high in protein and even the butter is a good provider. It contains good amounts of fatty acids, which support immune function, boost metabolism! So I will just say, try out this recipe and enjoy your piece of chocolate pie without all the guilt.

Ingredients

200g good quality dark chocolate (I used half a 85% and half 70% cacao)

90g proper butter (grass half fat butter)

6 organic eggs 

50g palm sugar

10g stevia sugar

1 tsp vanilla extract

1 tsp sea salt

Preheat the oven on 140 degrees. Use a 20cm spring form and spray it with oil or butter so the pie will be easy to get out after baking. Melt the dark chocolate and the butter au bain marie (that means in a bowl with boiling water underneath without the bowl reaching the water). Stir the chocolate and butter well until it's 1 mixture. In the meanwhile your chocolate is melting mix the egg whites only until really, really fluffy. Add the egg yolks, with the sugar, salt and vanilla aroma with the chocolate until it's all combined. Then "fold" the egg white in to the chocolate mixture, reaaaallly gentle. This may take a while but you don't want to beat out all of the air. When everything is well combined you can pour the mixture in to the spring form and bake the cake for about 45-55 minutes in your oven. Check if your cake is cracked on top and when you press down on it with a finger, it should push back just a bit. Then your cake is set, for me it took 50 minutes. Let the cake completely cool down before removing it from the tin. Serve as it is, or sprinkle with cacao and raspberries like I did. 

Notes: 

- Really important to make fluffy egg whites and keep the fluffy texture

- To make it decadent, serve with a cream cheese frosting or serve it with a dollop if ice cream, cream or mascarpone and smashed berries.

- If you adore sweet sweet pies, add a bit more sugar. This cake will turn out sweet, but not super duper sweet as you will have when you buy a chocolate cake at the bakery. I would suggest to use 75 g of palm sugar or 100g of palm sugar and no stevia. But I would try out the cake like it is, it's yummy =)