A gluten-free, indulgent flourless chocolate cake
As it’s National Chocolate Cake Day on Friday, it would be rude not to provide you with a tasty recipe to make in time for the big day!
Flourless Chocolate Cake
As an alternative to flour, this cake uses ground almonds to bind everything together, though desiccated coconut works just as well and ideal for anyone requiring a nut free cake. Once made it will last a few days in the fridge, or you can freeze half of it, to enjoy another time.
Preparation time: 15 minutes
Cooking time: 35-40 minutes
- 175g dark chocolate, broken into pieces
- 175g salted butter (or add a pinch of salt to unsalted butter)
- 175g caster sugar
- 6 eggs, separated
- 175g ground almonds or desiccated coconut
To serve (optional):
- Icing sugar, for dusting
- Fresh or frozen berries, thick cream or ice-cream
Pre-heat the oven to 180C/160C fan/Gas 4.
Grease a 23cm cake tin and line the base with a circle of baking parchment.
Gently melt together the chocolate over a pan of simmering water or in the microwave.
Beat together the butter and sugar until it is really light and fluffy, using an electric hand which or mixer. Add one egg yolk at a time, beating well after each addition. Then add the chocolate and ground almonds or coconut, mixing until combined.
In a separate bowl, whisk the egg whites until you reach a semi-stiff peak. Stir roughly one-third into the chocolate mixture to loosen the consistency, then gently fold in the remainder with a large metal spoon. Transfer to the cake tin, and place in the oven for 35-40 minutes until cooked. To test, just insert a skewer into the centre and if it comes out clean, it’s done.
Cool in the tin for about 10 minutes then transfer to a serving plate or cake stand. When ready to serve, if using, pile the berries on top and dust with icing sugar and cut into wedges.
This recipe is taken from In the Mood for Quick Family Food by Jo Pratt, which you can buy here.
For more from Jo Pratt head over to her website.