Flourless Chocolate Cake
"A Decadent, Rich, Moist, Gluten Free Cake "
Prep Time: 15 minutes Cooking Time: 20 – 25 minutes Degree of Difficulty: Easy No Servings: 12-16
This flourless chocolate cake is perfect for those with gluten intolerance , but will be popular with everyone as it is a really decadent ,chocolate cake. It is so easy to make – another you whip up in the kitchen whizz, but will have friends and family thinking you have slaved for ages.
Decorated with fresh cream, icing sugar or cocoa powder with fresh berries or fruit it will look amazing. It is not the cheapest recipe with 6 eggs and a block of chocolate, but wonderful for a special occasion cake.
Decorated with fresh cream, icing sugar or cocoa powder with fresh berries or fruit it will look amazing. It is not the cheapest recipe with 6 eggs and a block of chocolate, but wonderful for a special occasion cake.
Ingredients
250grams dark chocolate (approx 62% - 70%) chopped
1 cup caster sugar ¾ cup hot water 1 teaspoon coffee granules 225 grams chopped butter 6 eggs separated 1 tablespoon vanilla extract Method
1)Preheat oven to 175oC
2) Prepare a 23cm springform cake pan with baking paper 3) Place chocolate and sugar in food processor and pulse until the mixture resembles fine breadcrumbs 4) Add hot water, coffee, butter, egg yolks and vanilla extract and pulse until combined 5) Beat egg whites with an electric beater until they form stiff peaks 6) Fold one large tablespoon of the chocolate mixture into the egg whites – I transfer the mixture into a bigger bowl at this stage 7) Fold in the remaining chocolate mixture until well combine – it will look a little lumpy as in the photo 8) Pour the mixture into the prepared cake tin and bake in center of the preheated oven for 50 minutes or until cooked
9) Leave cake in cake pan to cool – it will sink in the middle a little 10) Turn out onto a serving plate and decorate with cream, a dusting of cocoa powder and berries or stewed or roasted stone fruits such as apricots, nectarines or peaches Topping Ingredients
1 cup of whipped cream
1 cup of cream fraiche ( approx 250 gram packet) 1 tablespoon vanilla essence Berries or Roasted Stone Fruit or Rhubarb Icing Sugar or Cocoa Powder for dusting Method
1) Place cream and crème fraiche - or alternatively sour cream or mascarpone) icing sugar, and vanilla essence in a bowl and beat until soft peaks form
2) Spoon onto cake and top with the fruit 3) Dust with cocoa powder or icing sugar NOTE: This cake develops a richer texture and flavour if left overnight before eating, but is nice either way. |
Shopping
More Chocolate Cake Recipes
|