Flourless Chocolate ‘Cloud’ Cake, and Fair Trade Month
The Saffron Girl
The Saffron Girl
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Ingredients

  • 1.2 million farm
  • 8 ounces (226g) chocolate* (please see my notes below)
  • 1/2 cup (113g) butter, and a little extra for greasing the mold
  • 5 egg whites, from large eggs (at room temperature)
  • 4 egg yolks, from large eggs (at room temperature)
  • 1 cup (340g) raw honey
  • 1 tablespoon water
  • 1/4 teaspoon cream of tartar (or fresh lemon juice)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground black peppercorns
  • 2 eggs yolks
  • 1/4 scant cup raw honey
  • 1 cup of milk of preference (I used coconut milk)
  • 1/2 vanilla pod or 1/2 teaspoon vanilla extract

Instructions

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