This is, without a doubt, one of my all time favourite recipes! And it can be served in so many ways! Here I have paired it with some thick chocolate ganache and toasted almonds, but it also pairs beautifully with fresh raspberries/mixed berries, whipped cream or with a simple dusting of cacao powder and gold dust.
It's the perfect treat if you don't eat gluten, and even if you do! This is also a great gift idea for you to bake for a gluten free friend!
If you would like to make this with little to no added sugar, replace the sugar with 180g xylitol and the chocolate with 85% Lindt dark chocolate or the salted Honest Chocolate. YUM!
Flourless Chocolate Cake
300g 70% dark chocolate, roughly chopped
225g salted butter
2 Tbsp cocoa powder
200g caster sugar
1 tsp NOMU vanilla extract
2 Tbsp coconut flour
120g ground almonds
1 tsp bicarbonate of soda
1 tsp xantham gum (optional)
6 free range eggs, separated
1 whole free rang egg
100g 70% dark chocolate, roughly chopped
1 tsp unsalted butter
80g lightly toasted almonds, to serve
1. Place chocolate, butter and cocoa powder into a bowl over simmering water and melt slowly.
2. Once the chocolate has melted, remove from the heat and stir in vanilla extract/ brandy, coconut flour, ground almonds, bicarb and xantham gum.
3. Allow to cool slightly while you grease and line your 22cm cake tin and preheat oven to 175 degrees C.
4. In a large mixing bowl, beat egg whites until stiff.
5. Place egg yolks and the whole egg into the chocolate mixture and beat until just combined.
6. Fold in the egg whites until just combined (do not overwork as you will lose the air/ volume needed to assist with rising)
7. Transfer mixture into prepared cake tin and bake for 40 minutes. Turn off oven and allow to cake to sit for a further 10 minutes to set.
8. Remove from the oven and allow to cool fully before transferring to a serving plate.
9. To make ganache, place chocolate into a heatproof bowl and place cream into a saucepan. On a medium heat, bring the cream to a simmer and then pour over chopped chocolate and butter. Allow to sit for 30 seconds before whisking together to form a smooth ganache. If you find the consistency too runny, then pop into the fridge for 15 minutes to set.
10. Serve with melted chocolate ganache and lightly toasted flaked almonds.
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