I have never met a chocolate cake I didn’t like. But I do have a special fondness for moist ones with nuts and bananas in them and this tweaked version of my mom’s recipe is my favorite. It is my go-to dessert, great when you want to bring something special and homemade to the office for a birthday or tea and cake afternoon delights at home. Seriously, everyone loves this cake and the best thing is, it stays yummy for days (when wrapped properly). I have adapted the recipe to fit my organic and fairtrade taste and it has only become yummier in the process: flourless organic chocolate cake heaven, here we come!
I can honestly say: Recipes bore me. More often than not, I feel overwhelmed and I start deviating from them, with tragic results (You know, skipping a step or adding what you think works just fine as a substitute….it doesn’t.) So this cake is for all the lazy ones among us: the main measurements are almost all the same and the steps are so easy, you would need to go out of your Nigella ways to mess them up. Let’s get started:
about 15-20 minutes
Ingredients for flourless organic chocolate cake:
- 150 grams of fairtrade organic brown sugar (finely granulated if possible)
- 150 grams fairtrade organic chocolate (you can use milk or dark chocolate or a mix of both, I have tried all combos and they are equally great) NOTE: You can read up on the importance of buying fairtrade chocolate/cocoa products here.
- 150 grams of organic butter
- 4 large free-range organic eggs
- 2 ripe fairtrade organic bananas
- 200 grams of ground organic almonds or hazelnuts
- 1 organic rum flavoring, liquid (optional)
- 1 pinch of salt
- 2 pinches of baking powder
- 1 sachet of organic vanilla sugar (make your own by mixing organic vanilla and brown sugar)
- 1 sachet of organic vanillin sugar (optional)
Using a small pot in a water bath, break up the chocolate in small pieces and together with the butter let it melt at low temperature. Once the two ingredients are completely melted and combined, add rum flavoring to the mixture. Put aside to cool.
Using two large bowls (preferably glass), separate the egg whites from the yolks. Put aside the egg whites.
Add the brown sugar, vanilla sugar and a pinch of salt to the egg yolks and using a hand mixer stir until you have a smooth mixture. Depending on the type and degree of granulation of your brown sugar, it will never be completely smooth. Don’t worry, as long as it is a creamy texture.
Peel and cut the two ripe bananas into small dices and put them into a small dish. Mash with a fork and stir until creamy.
Add the grounded almonds or hazelnuts, the chocolate mixture, and the bananas to the egg yolk mixture and combine them all using a spatula. When they are all combined, add two pinches of baking powder and vanillin sugar and stir again. Note: The vanillin sugar is used to offset the taste of the eggs, it is purely optional. It adds a very nice flavor though.
Beat the egg whites until glossy anf then fold them in slowly into the chocolate/nut/yolk mixture.
Preheat the oven at 180 degrees celsius. Bake the cake using a shallow cake form for about 35-40 minutes. Check cooking time using a knife or tooth pick.
That’s it! Isn’t this super easy? I usually keep the cake on the counter for up to 3 days, covered in aluminium foil and it’s just as moist on day three as it is when it comes out of the oven.