1 Tbl gluten free flour
1-1/2 Tbl sugar
1 tsp instant coffee granules
1/4 tsp kosher salt
4 extra large eggs, separated, at room temperature
1/4 cup full fat coconut cream
1. Preheat over to 425 degrees. Grease an 8" springform pan and line the bottom with parchment paper.
2. Place 1 lb of chocolate in a large heat-proof bowl set over a pan of simmering water, stirring occasionally until the chocolate is melted.
3. Remove from heat and stir in ghee, flour, coffee grounds and salt. Whisk in egg yolks until smooth.
4. Place the egg whites in a bowl and with a whisk attachment beat until they form soft peaks.Scrape the egg whites into the chocolate mixture and fold in carefully until just combined.
Scrape the mixture into the prepared pan, smooth the top and bake for 15 minutes (exactly).
5. Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool for 1 hour. The cake will sink in the middle.
6. Carefully release the sides of the pan and slide the cake into a flat serving plate or cake stand.
7. Scoop the coconut cream into a saucepan and heat on low until it melts and gets fairly warm.
8. Place 3 oz of chocolate in a glass bowl. When the coconut cream is almost to a boil pour over chocolate and stir until melted. Add a little vanilla extract if you want and stir until smooth. Do not add moisture or water as the chocolate will seize up.
9. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted.
10. Allow to cool and serve at room temperature with a puddle of orange sauce (see below for recipe) in the middle of each dessert plate and place a slice of cake in the middle, sprinkle with candied orange.
3. Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly until it reaches 180 degrees on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees or the eggs will scramble immediately.
4. Pour the sauce through a fine mesh sleeve into a bowl and stir in the vanilla, Cognac, Grand Marnier, and orange zest. Cover and chill.
5. The sauce can be made up to five days in advance.
© High Prairie Life 2017