Indulge your tastebuds with this heavenly gluten-free flourless chocolate cake. Perfect for birthdays, sharing with friends, or just to keep to yourself.
Ingredients:
1 tsp instant coffee powder
¼ cup boiling water
200g butter, chopped
180g dark baking chocolate, chopped
2 tbsp cocoa powder, sifted
4 eggs, yolks and whites separated
1 cup caster sugar
2 cups almond meal
Cocoa powder, for dusting
Double cream, to serve
Raspberries, to serve
Method:
Preheat oven to 180℃/160℃ fan-forced. Grease a 6cm deep, 22cm round base spring-form cake pan and line the base and the side with baking paper.
Mix the coffee powder and boiling water in a heatproof jug until the powder has dissolved.
Place butter, chocolate, cocoa powder and the coffee mixture in a medium saucepan and cook over low heat, stirring constantly for two to three minutes or until melted and combined. Remove from the heat and transfer to a bowl to cool lightly.
Using an electric mixer, beat egg whites until soft peaks form and set aside.
Using the same mixer, beat egg yolks and the sugar for five minutes or until the mixture has thickened.
Combine the chocolate mixture, almond meal and egg yolk mixture and stir to combine.
Using a large metal spoon, gently fold half the egg whites into the chocolate mixture and repeat with the remaining egg whites.
Pour the batter into the prepared pan, and bake for 40-45 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging.
Cool the cake completely in the pan, dust with cocoa and serve with the cream and raspberries.