Chocolate meringue cake

A moist chocolate cake that’s healthy too? It’s not only a luscious cake but its wheat-free and has very little added fat. The trick is lots of patience: 90 minutes in the oven and 20 minutes resting time. Pair it with whipped cream or vanilla ice cream to add a little decadence!

Serves 6 to 8

Prep time: 20 minutes

Cook time: 1h 30

• 1 3/4 cups egg whites or 8 egg whites
• 1/2 cup of cane sugar
• 2 tablespoons of agave nectar
• 1/3 cup of cocoa powder
• 2 oz dark chocolate, chopped finely
• 1/3 cup dried figs, finely chopped
• 1/3 cup prunes, finely chopped
• 3/4 cup gluten free bread crumbs

Preheat oven to 225F. Grease an 8″ springform pan, line with parchment paper & flour the side of the pan, shake off the excess.

Beat the egg whites in a large bowl until soft peaks form. Gradually add the sugar, beating until the sugar is dissolved between additions. Add the agave nectar 1 tablespoon at a time.

Fold in the cocoa powder followed by the dark chocolate, the figs, the prunes & the breadcrumbs. Pour the batter into the cake pan. Bake for 1 1/2 hours or until the cake is set and pulls away from the edges of the pan.

Cool in the oven with the door ajar for 20 to 30 minutes.

Sprinkle with cocoa powder. Serve in slices with whipped cream or vanilla ice cream, for a little extra indulgence!