Description
This hybrid dessert combines a dense, fudgy chocolate base with a cake-like top. Two textures in one bite, baked with applesauce for moisture and replaced non-animal binders.
Ingredients
1.5 cups all-purpose flour
1 cup unsweetened Dutch-processed cocoa powder
1 cup granulated sugar
1 cup packed brown sugar
3 large egg yolks
3 large egg whites
1/2 cup unsalted butter, melted
1/2 cup unsweetened applesauce
1/4 cup whole milk
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat oven to 250°F (120°C)
Whisk egg yolks, melted butter, sugars, applesauce, milk, and vanilla until smooth
In a separate bowl, whisk flour, cocoa powder, baking powder, and salt
Mix dry ingredients into wet ingredients until homogenous
Gently fold in whipped egg whites
Pour batter into greased 9-inch springform pan
Bake 45 minutes until cake springs back when touched
Cool completely before slicing
Notes
Store in airtight container at room temperature up to 3 days
Substitute coconut sugar for granulated sugar if preferred
Add fresh berries or peanut butter drizzle as garnish
Can chill egg white/yolk stage and complete batter 1 day ahead
- Prep Time: 25
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 18mg
- Fat: 32g
- Saturated Fat: 19g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg