Widely popular for those who don’t have a high tolerance for wheat or gluten is the Flourless Chocolate Cake. Our recipe for this dense, crispy on the edges, dessert isn’t all that hard to make either. Follow our instructions below to create this decadent chocolate treat.
Tip
Flourless Chocolate Cake should not just be considered an alternative for those who can't handle gluten! This dessert is an elegant and delicious finale to the best of the best meals.
Ingredients
- 1 tsp instant coffee powder
- 1/4 cup boiling water
- 200g butter, chopped
- 1 cup caster sugar
- 180g dark chocolate, chopped
- 2 tbsp cocoa powder, sifted
- 4 eggs, separated
- 2 cups almond meal (ground almonds)
- Powdered sugar, for dusting
- Double cream and strawberries, to serve
Method
1. Preheat oven to 180°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring form cake pan. Line base and side with baking paper.
2. Place coffee powder and boiling water in a heatproof jug. Stir to dissolve. Place butter, chocolate, cocoa powder and coffee mixture in a medium saucepan over low heat. Cook, stirring constantly, for 2 to 3 minutes or until melted and combined. Remove from heat. Transfer to a bowl to cool slightly.
3. Using an electric mixer, beat egg yolks and sugar for 5 minutes or until thick. Set aside. Using an electric mixer, beat egg whites until soft peaks form.
4. Add chocolate mixture and almond meal to egg yolk mixture. Stir to combine. Using a large metal spoon, gently fold half the egg whites into chocolate mixture. Repeat with remaining egg whites. Pour into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out with moist crumbs clinging. Cool cake completely in pan. Dust with powdered sugar. Serve with cream and strawberries.
