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Prep Time: 5 mins | Cook Time: 45 mins | Serves: 12

Ingredients

• ½ c almond meal

• 2 Tbsp cassava flour or all-purpose flour

• 6 oz 70% cacao chocolate, such as Callebaut

• ½ c extra-virgin olive oil

• ¼ tsp salt

• 4 large eggs, separated, room temperature

• ¾ c sugar, divided

• ¼ tsp baking powder

Topping suggestions: unsweetened cocoa and olive oil

Directions

1. Preheat the oven to 350°F.

2. Brush a little olive oil onto an 8-inch round springform pan.

3. Heat chocolate, oil, and salt over a double boiler until chocolate is creamy. Remove from heat. Whisk in 1/2 cup sugar, almond flour, and cassava flour. Whisk in egg yolks. Set aside.

4. In a stand mixer with whisk attachment, beat egg whites and baking powder on medium high until foamy. Then add remaining ¼ cup sugar until soft peaks hold.

5. Use a rubber spatula to stir about a third of the whipped whites into the chocolate mixture. Then gently fold in the rest of the whipped whites until the chocolate and whites are just combined. Pour batter into the oiled pan. Bake 30–40 minutes.

6. Let cake cool completely before releasing the sides.

Nutrition: (per serving) Calories: 270 kcals | Total Fat: 19 g | Saturated Fat: 5 g | Sodium: 49 mg | Carb: 22 g | Protein: 4 g | Fiber: 2 g.

Providence Heart Guide 2021
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