Chocolate Chip Meringue Cake
- Yield: 6 servings
- 4large eggs, saparated
- 1/4teaspoon cream of tartar
- 1teaspoon vanilla extract
- 1/8teaspoon liquid vanilla stevia
- 1/4cup honey
- 1/4cup unsweetened almond milk
- pinch sea salt
- 1/4cup coconut flour, sifted
- 3ounces dark chocolate, chopped
- Preheat oven to 350F
- Line bottom of a 7” spring form pan with unbleached parchment paper and lightly grease the sides
- In a small mixing bowl, use an electric mixer to whip the egg whites, cream of tartar, vanilla extract, and liquid vanilla stevia to form stiff peaks. In order to achieve stiff peaks, make sure that the bowl and beaters are completely clean and free of oil. Set aside.
- In a separate bowl, use the electric mixer to beat the egg yolks and honey for 3 minutes until they are very pale.
- Add the almond milk and salt to egg yolk mixture and beat for a few seconds.
- Add the sifted coconut flour to the egg yolk mixture and beat for a few seconds until the ingredients are just combined.
- Quickly pour the coconut flour batter into the stiffened egg whites, and use a flexible silicone spatula to fold the batter into the whites. Its important to do so right away because the coconut flour will immediately begin to absorb the liquids and thicken the batter, making it hard to fold in.
- Gently fold the chopped chocolate into the batter.
- Transfer the batter to the prepared spring form pan and bake for about 25 minutes or until the middle is just set but still slightly jiggly.
- As soon as you take the cake out of the oven, run a knife around the outside to loosen it, but let it cool completely in the pan.
- This cake is very airy and delicate, which makes it tricky to slice. I suggest using a long serrated knife heated in a tall glass of hot water and dried before each slice.
- Store the cake at room temperature or refrigerate it.
Reprinted with permission from The Paleo Chocolate Lover’s Cookbook by Kelly V. Brozyna, copyright © 2013. Published by Victory Belt Publishing Inc.