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

©Hannah Kaminsky http://www.BitterSweetBlog.com