FLOURLESS CHOCOLATE CAKE GLUTEN FREE
Ingredients
  • 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.
Instructions
Conventional Method
  1. Preheat oven to 180c.
  2. Melt chocolate in the microwave. Cool.
  3. Beat the egg yolks and ⅔ sugar until pale and creamy. Add espresso, cointreau, melted chocolate and cream and beat to combine.
  4. 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.
  5. 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.
  6. Dust with icing sugar and serve with fresh berries and dollop cream.
Thermomix Method
  1. Preheat oven to 180C.
  2. Melt chocolate in the Thermomix mixing bowl 5 min/50C/speed 3. Set aside and clean bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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/