{"id":5355,"date":"2016-03-25T00:00:00","date_gmt":"2016-03-24T13:00:00","guid":{"rendered":"https:\/\/herheart.org\/2016\/03\/25\/flourless-cacao-cake\/"},"modified":"2016-03-25T00:00:00","modified_gmt":"2016-03-24T13:00:00","slug":"flourless-cacao-cake","status":"publish","type":"post","link":"https:\/\/area54.thedct.net\/herheart\/flourless-cacao-cake\/","title":{"rendered":"Flourless Cacao Cake"},"content":{"rendered":"<div class=\"recipe-ingredient\">\n<ul>\n<li>1 cup (250g) coconut oil, melted<\/li>\n<li>1 cup (100g) raw cacao powder, plus extra, for dusting<\/li>\n<li>\u00bd cup (180g) rice malt syrup<\/li>\n<li>6 eggs, separated<\/li>\n<li>1\u00bc cups (220g) rapadura sugar<\/li>\n<li>1 cup (120g) almond meal<\/li>\n<\/ul>\n<\/div>\n<div id=\"Print_Proddesc\" class=\"recipe-description\">\n<p>Preheat oven to 180\u00b0C (350\u00b0F). Place the oil, cacao and rice malt syrup in a small saucepan over medium heat and cook, stirring, for 2\u20133 minutes or until smooth and melted. Set aside to cool. Place the egg yolks and half the sugar in the bowl of an electric mixer and whisk for 2\u20133 minutes or until thick and pale. Add the cooled cacao mixture and gently fold to combine. Transfer to a large bowl, add the almond meal and mix to combine. Set aside. Place the eggwhites in the clean bowl of an electric mixer and whisk until stiff peaks form. Gradually add the remaining sugar and whisk until thick and glossy. Add the eggwhite mixture to the cacao mixture and gently fold until just combined. Pour into a lightly greased 22cm round springform tin lined with non-stick baking paper and bake for 25 minutes. The cake will still have a slight wobble in the centre. Set aside to cool slightly then refrigerate for 2\u20133 hours or until chilled. Dust with the extra cacao to serve. Serves 6\u20138.<\/p>\n<\/div>\n<p>Originally published at <a href=\"https:\/\/www.donnahay.com.au\/recipes\/fresh-and-light\/flourless-cacao-cake\" target=\"_blank\" rel=\"noopener noreferrer\">Donna Hay<\/a> online.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 cup (250g) coconut oil, melted 1 cup (100g) raw cacao powder, plus extra, for dusting \u00bd cup (180g) rice malt syrup 6 eggs, separated 1\u00bc cups (220g) rapadura sugar 1 cup (120g) almond meal Preheat oven to 180\u00b0C (350\u00b0F). Place the oil, cacao and rice malt syrup in a small saucepan over medium heat [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5110,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","pmpro_default_level":0,"footnotes":""},"categories":[33],"tags":[],"class_list":["post-5355","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-foods","pmpro-has-access","grve-entry-item","grve-blog-item"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Flourless Cacao Cake | Her Heart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/area54.thedct.net\/herheart\/flourless-cacao-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Flourless Cacao Cake | Her Heart\" \/>\n<meta property=\"og:description\" content=\"1 cup (250g) coconut oil, melted 1 cup (100g) raw cacao powder, plus extra, for dusting \u00bd cup (180g) rice malt syrup 6 eggs, separated 1\u00bc cups (220g) rapadura sugar 1 cup (120g) almond meal Preheat oven to 180\u00b0C (350\u00b0F). 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