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

 

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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.

  • 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.

  • 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.

  • 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.

     

 

By Carole Poirot on 05.03.19

Guest Contributor

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