Coconut Rum-Infused Caribbean Flourless Chocolate Cake with Mango Coulis

Allergens

Eggs, Dairy (Milk, Butter)

Ingredients

• 10 oz dark chocolate (gluten
• free), finely chopped
• 1 cup unsalted butter, cubed
• 6 large eggs, separated
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 3 tbsp dark rum
• 1/4 cup shredded coconut, toasted
• 1 ripe mango, peeled and chopped
• 2 tbsp lime juice
• 1/4 cup granulated sugar (for mango coulis)

Instructions

1. a. Preheat oven to 350°F (180°C). Grease an 8 inch springform pan and line the bottom with parchment paper. Set aside. b. In a double boiler, melt the chocolate and butter until smooth. Remove from heat and let cool slightly. c. In a large bowl, whisk together egg yolks and granulated sugar until pale and creamy. Stir in cocoa powder, rum, and melted chocolate mixture until well combined. d. In another clean bowl, beat egg whites to stiff peaks using an electric mixer. Gently fold the beaten egg whites into the chocolate mixture. Transfer the batter to the prepared pan and smooth the top. e. Bake for 35 40 minutes or until a toothpick inserted in the center comes out with a few crumbs. Let cool completely before unmolding. f. For the mango coulis, blend chopped mango, lime juice, and granulated sugar in a blender until smooth. Strain through a fine mesh sieve to remove any fibers or seeds. Chill until ready to serve. g. Serve each slice of cake with a dollop of the chilled mango coulis and sprinkle with toasted coconut for an added touch of flavor and texture.

Chef’s Insight

Use high-quality dark chocolate for the best flavor and mouthfeel.

Notes

Be sure to use gluten-free chocolate and cocoa powder for a truly gluten-free dessert.