The rise and fall of the chocolate cake. Rich, dark and dramatic, it collapses like a fallen cloud upon cooling and actually looks like one when lightly dusted with icing sugar.
This cake has an amazing texture which sits between a mousse and cake so you can enjoy the best of both dessert worlds. Naturally gluten free (flourless remember?) and loved by all, a little piece goes a very long way so give the portion control box a huge whopping tick!
FLOURLESS CHOCOLATE CAKE GLUTEN FREE
Serves: 12
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
- 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.
Hi – the flourless chocolate cake looks gorgeous and I want to bake it BUT you don’t state what size cake tin to use. Considering the amount of ingredients (and the fact that it serves 12) I think it’ll go into a 25 cm tin – please can you confirm.
Thanks very much.
Hi Pat,
I used a 23cm round cake tin. Anything close to that will be fine. Good luck and enjoy!!
Can you share your recipe for the dollop cream as well?
Hi Jane,
You just purchase Dollop Cream from the supermarket in the dairy section. There are usually a few different brands to choose from. Enjoy!
Such a beautiful cake. I just adore all the texture and the berries and dollop of cream on top make it look like something truly special.
So glad you enjoyed Lynn.
Hi,
I’m just wondering if I could substitute the same quantity of Cointreau for orange juice?
Or put 2TBS extra of coffee to keep the same consistency, or is this not necessary.
I just love your recipes they always turn out perfectly! Thank you so much.
It’s just a flavouring you can just leave the alcohol out if you would like to keep the flourless chocolate cake alcohol free, it will still turn out.