|A slice of the dense chocolate cake with some of its fair trade ingredients.|
Here's another recipe using fair trade ingredients, this time a delicious flourless chocolate cake that incorporates dark chocolate, cocoa and coffee.
Flourless Chocolate Cake
Adapted from a Baking Bites recipe
110g fair trade dark chocolate, chopped
110g unsalted butter
0.75 cup caster sugar
3 large eggs
1.5 tsp vanilla extract
1.5 strong brewed fair trade coffee
0.5 cup fair trade cocoa powder (see note)
- Preheat the oven to 180C and line a 20cm diameter springform tin with baking paper.
- Melt the chocolate and butter together either in a pan on the stove or in the microwave. If using the stove, put butter in first and let melt a little so that the chocolate won't burn.
- Pour warm chocolate/butter mixture into a medium mixing bowl with the sugar. Whisk to combine. Beat in eggs one at a time, waiting until each has been fully incorporated to add the next, then mix in vanilla extract and coffee.
- Sift cocoa powder into the bowl and whisk until well-combined.
- Pour into prepared cake tin.
- Bake for 25 minutes until firm to touch. The top will have a crackly crust
- Allow the cake to cool in the tin for 5 minutes, then run a knife around the edge of the cake to loosed from the tin. You can serve the cake crackly side up, or invert it so that the smooth base is on show.
Note: The original recipe calls for Dutch processed cocoa powder. This is cocoa powder that has been treated with an alkaline to neutralise its acidity. You can tell it apart from unalkalised cocoa powder by its darker colour. The Green and Black's organic cocoa used to make the cake pictured above is Dutch processed.