16 ounces semi sweet chocolate
3/4 cup avocado or vegetable oil
6 large eggs, separated
1 cup sugar, divided
2 tablespoons water
1 teaspoon vanilla extract
Pinch of salt
1/4 cup cocoa powder
Preheat oven to 325°F.
In a microwave proof bowl, melt chocolate with oil or vegan butter in the microwave for 1 minute.
Remove from microwave and stir.
Set in microwave for 1 more minute until chocolate is completely melted.
Beat egg yolks with 1/2 cup sugar and water until foamy.
Add vanilla and a pinch of salt.
At low speed, add melted chocolate and cocoa powder and combine well.
With a clean, dry beater, slowly beat egg whites till foamy.
Slowly add sugar and beat on medium speed till completely stiff.
Add half of the egg whites to the chocolate mixture and fold until combined,
then carefully fold the rest of egg whites into the chocolate mixture.
Pour into greased and parchment lined round pan.
Bake for 45 to 55 minutes. Comments:
Sometimes I sub oil for cashew butter. I use melted Miyokos cultured vegan butter.
Make sure no yolk gets into egg whites.
Cake can be stored up to seven days in the refrigerator.