Perhaps the Best Chocolate Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

Separate the egg yolks from the egg whites.

Melt butter in a saucepan to make brown butter, heating until it caramelizes.

Whisk egg yolks with sugar until combined.

Make a meringue with the egg whites and a pinch of salt.

Dilute instant coffee with a little water.

Microplane a small amount of tonka bean into the mixture.

Ensure the chocolate mixture has cooled before adding to the egg yolk mixture.

Loosen the chocolate mixture with a bit of the egg yolk mixture before combining.

Fold the egg yolk mixture into the meringue gently.

Prepare a springform tin with baking paper and a collar.

Pour the batter into the prepared tin.

Bake in a moderate oven for about 25 minutes.

Allow the cake to cool completely before removing the collar.

Dust the top of the cake with cocoa powder and icing sugar for decoration.

Serve with crème fraîche or whipped earl grey-infused cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens