Valentine’s Day kicks into high-gear and still the debate rages on: Boxed chocolates or a bouquet? Countless delinquent romantics face this dilemma right at this very moment, weighting their options at the nearest corner store. It seems like an obvious choice to me, and the numbers agree; polls consistently rank candies and sweets as the top pick, beating out everything from cards to cologne by a landslide. They say it’s the thought that counts, but let’s be honest: For this occasion, any gift less than cacao decadence would be given in bad taste.
While I don’t have a sweetheart to spoil, there’s still plenty of love to go around because the passion for chocolate knows no bounds. Even for those procrastinating Romeos and Juliets out there, this quick-fix flourless cake is simple enough to have ready in about an hour, and is far more impressive than any handful of wilted blossoms or waxy confections. Each dense, dark, and fudgy wedge is incredibly rich so it may very well serve more than just one happy couple… but then again, for my fellow single ladies and lads out there, I certainly wouldn’t judge you for considering it as a single serving, too.
Flourless Chocolate Cake
3 Tablespoons Vegan Butter
5 Ounces Dark or Bittersweet Chocolate, Finely Chopped
1/2 Cup Aquafaba
1/4 Cup Granulated Sugar
1/4 Teaspoon Cream of Tartar
1 Tablespoon Finely Ground Chia Seeds
2 Teaspoons Arrowroot Powder
1/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
Preheat your oven to 300 degrees with a rack in very center. Lightly grease a 6-inch round mini springform pan and set aside.
Place the vegan butter and chocolate in a large, microwave-safe bowl and heat at 30-second intervals, stirring thoroughly each time, until melted and completely smooth.
Meanwhile, begin whipping the aquafaba in your stand mixer at low speed. Once you work up a stable froth, increase the speed to high. Mix together the sugar and cream of tartar in a small bowl and slowly begin adding the mixture as the machine continues to run. Allow 8 – 10 minutes of steady whipping for the meringue to reach full volume.
Stir the remaining ingredients into the bowl of melted chocolate, taking care to beat out any clumps. Whisk about 1/4 of the stiff meringue into the chocolate to help lighten the mixture, and then switch over to a wide spatula. Gently fold in the remaining meringue until, keeping as much air in the mixture as possible, until fully incorporated. A few residual pale streaks are just fine.
Transfer the batter into your prepared pan and smooth down the top with a spatula. Bake until cake pulls away from the sides of the pan and is set on top; about 40 – 45 minutes. Don’t worry if it seems to collapse in the center! It will just give you more space to fill with fresh berries or whipped coconut cream.
Serves 2 – 4