Flourless Chocolate Cake

It’s the crisp shell and gooey fudge centre that makes this chocolate flourless cake the best. A kiwi slice of gluten free heaven!

Serves 10+

For Flourless Chocolate Cake, you will need:

250g dark chocolate (at least 70% cocoa) roughly chopped
150g butter, diced
2/3 cup caster sugar
125g almond meal
5 eggs (yolks separated from whites, saving both)
Icing sugar to dust
Fresh berries to serve

How to make Flourless Chocolate Cake:

Preheat oven to 180 degrees celcius.

Grease the sides of a 23cm springform tin with butter and line base with non-stick baking paper.

Put the chocolate, butter and sugar in a glass or stainless steel bowl. Place this over a saucepan of simmering water (making sure the bowl doesn’t touch the water).

Stir constantly until smooth and melted. Move this chocolate mixture to a large mixing bowl then stir in the almond meal.

Add the egg yolks, one at a time, beating well between each egg yolk with a wooden spoon.

Place the egg whites in a new, separate bowl. Use an electric beater to beat the egg whites until firm and when the peaks form. Add 1/3 of the eggwhite to the chocolate mixture and use a large metal spoon to fold in until combined. Fold through the remaining egg white.

Pour your cake mixture into the prepared tin. Smooth the surface with the back of a spoon. Bake in your preheated oven for 40-45 minutes, until crumbs cling to a skewer inserted into the centre.

Remove from the oven but let the cake cool in the tin.

Dust the chocolate cake with icing sugar and serve with fresh berries.

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