Rich, indulgent, and oh-so-chocolaty, this cake will impress both you and your loved one.
Yield 2 cakes
1/4 teaspoon of cream of tartar
2 tablespoons of coconut sugar, divided
5 ounces of dark chocolate
2 tablespoons of butter (can be substituted with ghee, palm shortening, or coconut oil), plus more for greasing
1/2 teaspoon of vanilla extract
1 teaspoon of Grand Marnier
A generous pinch of salt
A generous pinch of cinnamon
A generous pinch of clove
A generous pinch of ground black pepper
Preheat the oven to 400 degrees and grease two 6-ounce ramekins (oven-safe, please–we don’t want an explosive cake) with butter or coconut oil.
Separate the eggs and place the whites in the bowl of a stand mixer. On high, whip them with the cream of tartar until stiff peaks form, about 4 minutes. Set the egg yolks aside.
Once the egg whites are stiff, pour in 1 tablespoon of coconut sugar and whip just to combine, about 1 minute more…then, leave them be!
In a double-boiler or microwave with 30-second intervals, melt the dark chocolate with the butter. Go low and slow so the chocolate won’t burn, and remove it from the heat when it’s just melted.
To the warm chocolate-butter mixture, fold in the egg yolks, 1 tablespoon of coconut sugar, vanilla extract, Grand Marnier, salt, cinnamon, clove, and ground black pepper. When I say “a generous pinch,” I’m looking at somewhere around 1/8 teaspoon, but no way am I exact.
Using a spatula, gently fold in 1/3 of the egg white mixture into the chocolate. Slowly and carefully incorporate it into the chocolate until no streaks remain, then add the rest of the egg whites. DO NOT over-mix, or you’ll ruin the eventual fluffiness!
Evenly divide the batter between the two prepared cups, sprinkle with a little sea salt (if you’d like), and bake until just barely firm on top, about 10 to 12 minutes.
Let cool for just a minute or two, then serve alone or with a scoop of ice cream.