Moist Eggless Chocolate Pie
4 servings
50 minutes
This eggless moist chocolate cake is a true discovery for lovers of rich, aromatic desserts. Its history dates back to a time when access to eggs was limited, and cooks sought alternative ways to create tender baked goods. With a combination of cocoa, instant coffee, and vanillin, the cake has a deep chocolate flavor with subtle coffee notes. White wine vinegar and baking soda give the batter lightness and softness, while chocolate paste and grated dark chocolate at the final stage create an appetizing texture and added sweetness. This cake pairs perfectly with tea or coffee and can be served as a standalone dessert or with fresh berries and ice cream. Its simplicity makes it an excellent choice for any kitchen, and the absence of eggs allows even those avoiding animal products to enjoy it.
1
First, turn on the oven and preheat it to 180 ºC.
2
Now take a bowl and sift the wheat flour into it. This will not only remove lumps from the flour but also help make the pie fluffy and tender.
- Wheat flour: 300 g
3
Add cocoa powder, salt, baking powder, and soda to the flour in a bowl. Mix all the dry ingredients together with your hands or a tablespoon.
- Cocoa powder: 3 tablespoons
- Salt: 0.3 teaspoon
- Baking powder (raising agent): 0.5 teaspoon
- Baking soda: 0.5 teaspoon
4
In a separate deep and large bowl, pour in all the sugar and then add sunflower oil.
- Sugar: 200 g
- Sunflower oil: 50 ml
5
Pour room temperature drinking water into a bowl with sugar and sunflower oil. Also add white wine vinegar.
- White wine vinegar: 1 tablespoon
6
Mix everything thoroughly in a bowl. Then add the instant coffee and mix again. Don't worry if not all coffee granules dissolve; it's not necessary. However, ensure that the sugar completely dissolves. Let the mixture sit for a while.
- Instant coffee: 1 teaspoon
7
Carefully combine the liquid and dry mixtures. It's better to do this as follows: gently pour the sugar-butter mixture into the dry ingredients. At the same time, start using a whisk to help yourself. Knead the dough with slow circular movements.
8
After a while, you can work with the whisk more vigorously. Mix the pie base until it becomes completely homogeneous. Try to eliminate all flour lumps. You should have a thick, slightly sticky, and bubbly dough of rich brown color.
9
Grease the bottom and sides of any shape with butter. This way, you can be sure to remove the finished pie without any problems.
- Butter: 15 g
10
It won't hurt to place special baking paper (parchment) at the bottom of the mold.
11
Carefully pour the prepared pie dough into the baking pan.
12
Send the baking form with the chocolate pie to the preheated oven. Baking time is 35-40 minutes. It will all depend on your oven's power and the quality of the wheat flour.
13
You can easily check the readiness of the pie with a wooden stick or a regular toothpick. Insert the skewer into the pie. If it comes out dry, the baking is ready.
14
Generously spread chocolate paste on top of the pie. You can also use nut paste if desired. Grate dark chocolate on a special grater to get large shavings. Sprinkle the baked goods with chocolate shavings.
- Chocolate spread: 2 tablespoons
- Dark chocolate: 30 g
