I had a dinner party to go to at the weekend and I wanted to bring my friends something special for us to have for dessert. This flourless chocolate cake is one of my favourites, it is rich and indulgent, so it felt like the perfect recipe to make for the occasion.
This cake is a chocolate lovers dream and it is also naturally gluten free, meaning there is no compromise on taste.
Just try not to think of all the calories!
You will need:
- 1 cup of caster sugar
- 1 cup of unsalted butter
- 1 1/2 cup of dark chocolate chips or two 100g dark chocolate bars
- 6 free range organic eggs
- 1/2 cup of cocoa powder
- 2 tablespoons of strong coffee
- Mint leaves
- 1 cup of mixed berries
- 1 1/2 cup of double cream
- Pinch of salt
Preheat your oven to 160C/320F.
Place a heatproof bowl over a pot of simmering water to melt the butter and chocolate together.
Make sure to stir occasionally so nothing burns. Eventually you will end up with a smooth shiny mixture.
Remove the bowl from the heat and stir in the coffee. Feel free to add extra if you want to boost the flavour.
Carefully separate the egg whites and yolks between two large bowls.
Take the egg whites and whisk until soft peaks form. This normally takes a minute or two and then set them aside.
Add the caster sugar to the egg yolks and beat for five minutes or until the mixture turns pale in colour.
Add in the cocoa powder to the egg yolk mixture along with a pinch of sea salt. Combine gently.
Next, stir together the two chocolate mixtures and then fold in the egg whites until the mixture is nice and smooth.
Transfer the batter to a round tin that has been greased with butter. Bake for around 45 minutes and an inserted skewer comes out clean.
While the cake is cooling whisk the double cream until it forms soft peaks.
Using a knife cover the cooled cake with whipped cream.
Add berries and mint leaves for decoration.
A beautiful treat everyone will love!
Make sure to save some for your friends and family!