6 oz dark chocolate, I used 2 Lily’s Chocolate Bars
3 ounces butter
3 ounces almond butter, can substitute with cashew butter
3 eggs, separated
4 tbsp honey, divided
2 tsp instant espresso powder
1 teaspoon vanilla extract
Preheat oven to 300 degrees F and line a 9″ round cake tin with parchment paper. In a small sauce pan or double boiler, melt chocolate, butter, and almond butter. Once chocolate mixture is melted remove from heat, mix in instant espresso powder, and allow to cool.
In a small bowl, add egg yolks and 2 tbsp of honey. Mix on high with an electric mixer until egg yolks are a pale yellow color. Slowly mix in cooled chocolate mixture until combined. If your chocolate mixture is still warm, add a little bit to your egg yolks to temper the eggs, so they don’t cook, then you can mix in the rest of the chocolate.
In a separate bowl, whip egg whites until frothy. Next, add in vanilla and remaining 2 tbsp of honey. Whip on high until soft peaks have formed. Gently fold in egg whites to your chocolate mixture and pour into your prepared baking tin.
Bake at 300 degrees F for 18 – 22 minutes. You should be able to insert a toothpick and remove with a light crumb.
Dust with coconut whipped cream, cocoa powder, and edible flowers.
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