Pink Peppercorn Gluten-Free Chocolate Cake

Directions

1. Preheat the oven to 350°F and butter the bottom and sides of 9x3" springform pan. Dust the pan all over with the almond meal, rotating several times to coat evenly. Invert the pan over the sink to shake out any excess crumbs and set aside.

2. Place the chocolate chips and coconut oil in a microwave-safe bowl and heat at 15 second intervals, stirring in between, until melted. Set aside.

3. Place the sugar and the pink peppercorns in a food processor fitted with a metal chopping blade. Pulse until the peppercorns are coarsely ground. Set aside.

4. Separate the egg yolks from the whites in 2 small bowls. Put the yolks in one bowl and the whites in a separate bowl and set aside.

5. In a large mixing bowl, beat the butter until soft. Add ½ cup of the sugar mixture and beat to mix. Add the egg yolks and beat again, scraping down the sides of the bowl as necessary, until fully incorporated. Then add the melted chocolate and the cocoa powder and beat until combined. Set aside.

6. In another mixing bowl, beat the egg whites with the salt and lemon juice starting on low speed and gradually increasing to high. When the whites barely hold a soft shape, gradually add the remaining ¼ cup of the sugar mixture. Continue to beat until stiff peaks form when the beaters are raised, making sure not to overbeat.

7. Beat a large spoonful of the white mixture into the chocolate mixture on medium-low speed. Then fold in the remaining egg whites, using about a ⅓ of the mixture at a time.

8. Spoon the mixture into your prepared pan and use a spatula to level the batter.

9. Bake for 20 minutes, then reduce the temperature to 325°F and continue to bake for another 50 minutes.

10. Remove the cake pan from the oven and allow it to rest for about an hour.

11. Once cool, remove the sides of the pan. Serve as is or garnish with a dust of powdered sugar, a scoop of your favorite vanilla ice cream, or a dollop of whipped cream.