I was thwarted once…
My first attempt at a ‘Flourless Gluten Free Chocolate Cake’ was a disaster.
And how could I have been victorious, with a drawn out name like that?
What can I say? I expected too much from this recipe.
In hindsight, I admit that I had put too much pressure on myself.
I just wanted to have some more material for my channel.
Here’s take two. Tada!
Its a little beat up.
All the best things in life are.
But I bet you a whole £5 (that’s all I’ve got to spare for now, I’m afraid), that this is the bestest chocolatiest cake you will ever try in your life.
Big words for a little bird, you say?
Well sir….The top is crispy, the inside is moist.
It melts all that gooey chocolately loveliness into your mouth.
And if you put it in the fridge, it magically transforms into a brownie.
The fun never ends.
Sure it takes a little more effort than its floured counterpart, but I promise you:
“Once you go flourless, you’ll want nothing else” [I’ve got more where that came from]
I found out later that its meant to serve 8 – 10, but I’ve eaten half of it already. Oops.
260g dark chocolate, cut up into pieces
1 tbsp strong coffee / I sachet of instant coffee mix
8 eggs, separated
100g soft light brown sugar
140g golden caster sugar
70g cocoa powder
½ tsp salt
1 tsp vanilla extract [optional]
1 tsp milk flavoring [optional]
Grease a 23cm cake tin and line with greaseproof paper.
Melt the chocolate and butter together in a heatproof bowl set over, a pan of simmering water. Make sure the mixture does not come into contact with the water.
Alternatively you can pop the chocolate and butter in the microwave for 30 seconds at a time, till it has melted and is of a smooth consistency.
Add your coffee granules / sachet and your extracts and flavorings and set aside to cool.
Heat the oven to 160C/320F/gas mark three.
Whisk your egg yolks and sugars until doubled in volume.
If you have a food processor this is a quick process, but for those using an electric whisk or good old fashioned hands (like me), expect anything from 8 – 15 mins before anything happens.
Once the yolk and sugars have been combine thoroughly, sift the cocoa powder and salt on top of the egg mixture, until well combined.
Put the egg whites in another large bowl and whisk to the soft-peak stage.
The soft peak stage basically means that it retains its shape.
Gently fold the melted chocolate mixture into the egg yolk mixture. Do this gradually, as you don’t want to release all the air you’ve created. Start by folding about a third of the egg white into the mixture to loosen it, then carefully fold in the rest.
Spoon into half the mixture into the tin and bake for 30 minutes. Then, poke holes into the cake mixture and add the rest on top and bake for another 30 minutes, or until it has set on top.
Allow to cool in the tin on a wire rack.
Its a modified version of this recipe, but one that I can vouch for. After all the ups and downs I have had with trying to get the ‘Ultimate Flourless Chocolate Cake’. I’m glad I came to this.
You can watch my new video on how I made it: