Chocolate is always a good idea and chocolate cake, well, who doesn’t love that? This version is a little lighter than a “normal” cake because it’s free of flour – which is of course great news if you’re gluten-intolerant. And it doesn’t taste any less amazing.
Here's what you'll need...
- 300g dark chocolate, broken into chunks
- 225g golden caster sugar
- 225g butter + extra for greasing the tin
- 6 eggs – separated
- 1tsp instant coffee
- 175ml water
Optional (not shown):
- Mixed berries
- Crème fraîche or whipped cream
- Poached pears
Here's How it's done...
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1
Grease a 23cm spring, form tin and line with baking paper. Bring the water to a boil in a saucepan. Turn the heat down to low and add the chocolate chunks and coffee, stir continuously until all the chocolate is melted.
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2
Add the butter and stir until all combined, whisk the egg yolks with the sugar until fluffy and doubled in size, in a separate bowl, whisk the egg whites until stiff peaks form.
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3
Now fold the melted chocolate mix into the egg yolk mix, carefully fold 1/3 of the egg whites into the mix. Now fold the rest of the egg whites in, being careful not to overwork it.
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4
Pour the mix into the prepared tin, bake for 50 minutes or until a skewer comes out clean. Leave to cool on a rack before transferring into the fridge for a few hours. Serve with your preferred topping or on its own.
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