FLOURLESS CHOCOLATE CAKE GLUTEN FREE |
- 400g 70% dark cooking chocolate, chopped
- 6 eggs, separated
- 180g caster sugar
- 30mL espresso, cooled*
- 2 tbs Cointreau
- 250mL cream
- Berries to serve
- Dollop cream to serve
- *If you don’t have a coffee machine use one tablespoon freeze dried instant coffee instead.
Conventional Method
- Preheat oven to 180c.
- Melt chocolate in the microwave. Cool.
- Beat the egg yolks and ⅔ sugar until pale and creamy. Add espresso, cointreau, melted chocolate and cream and beat to combine.
- In a new bowl whisk egg whites until peaks form. Slowly add remaining sugar with whisk running and whisk until firm. Fold into chocolate mixture.
- Pour into cake tin and bake for 30 min. Turn the oven down to 150C and bake for another 30 min. Cool in oven for 15 min before removing.
- Dust with icing sugar and serve with fresh berries and dollop cream.
Thermomix Method
- Preheat oven to 180C.
- Melt chocolate in the Thermomix mixing bowl 5 min/50C/speed 3. Set aside and clean bowl.
- Beat the egg yolks and ⅔ sugar 20 sec/speed 5 until pale and creamy. Add espresso, cointreau, melted chocolate and cream and mix 10 sec/speed 5.
- In a new bowl whisk egg whites until peaks form. Slowly add remaining sugar with whisk running and whisk until firm. Fold into chocolate mixture 10 sec/speed 1 until combined.
- Pour into cake tin and bake for 30 min. Turn the oven down to 150C and bake for another 30 min. Cool in oven for 15 min before removing.
- Dust with icing sugar and serve with fresh berries and dollop cream.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/flourless-chocolate-cake-gluten-free/
3.4.3177