Note: You can use a large glass bowl and add chocolate and butter then microwave for 1 minute. Use a spatula and combine until chocolate and butter is melted. Then add in vanilla.
- 16 Ounces dairy, soy, and nut-free chocolate chips, such as
- 1 stick unsalted, organic butter, plus extra for greasing
- 2 Teaspoons vanilla, divided
- 1 Teaspoon instant espresso powder
- 9 large eggs, separated
- 1/4 Cup agave
- 8 Ounces heavy cream
Preheat the oven to 350 degrees. Butter a 9-inch springform pan then wrap the outside with foil.
Place the chocolate and butter into a double boiler heat over over simmering water until melted. Let cool for a couple of minutes, and then whisk in 1 teaspoon of the vanilla and espresso powder.
In a medium bowl, whisk the egg yolks with the agave until light yellow in color.
Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs — this will prevent the eggs from scrambling due to the heat of the chocolate. Combine the remaining chocolate to the eggs and whisk well.
Using an electric mixer, beat the egg whites in a large bowl until stiff peaks, about 3 minutes.
Using a rubber spatuala and fold a 1/3 of the beaten eggs whites into chocolate mixture at time. Do not over mix.
Pour the batter into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the center comes out clean, about 25 minutes. Let stand for 10 minutes, and then remove the sides of the pan.
While the cake is baking in the oven take heavy cream and vanilla and pour into a mixing bowl. Beat until fluffy (3-4 minutes). Cover and refrigerate until ready to use.