Our Flourless Chocolate Cake has a meringue like chewy crust and a fudgy gooey interior. Flourless and made with just brown sugar, this is the ultimate show-stopping gluten free dessert.
Preheat your oven to 170ºC. Grease and line a 9 inch spring form pan with some butter.
Place a bowl over a saucepan which contains a little bit of water over medium heat. You can add in your chocolate and butter and let it melt. Now set it aside to cool down a bit.
Put the egg whites into the bowl and whisk with a standing or hand held electric beater till foamy. Now slowly start adding in your powdered brown sugar to the egg whites and whisk the whites till they become thick and stiff peaks. the meringue should hold on the whisk and it should have a lovely glossy sheen.
Now add the egg yolks to the melted cooled chocolate and quickly mix it together. Sift in your cocoa powder and instant coffee and whisk the mixture. You can add in the pinch of salt at this stage.
Add a quarter of the meringue to the chocolate mixture and fold it in. Now you can finally add your entire meringue mixture and gentle fold it into the cake batter. Try not to mix it too much otherwise you will lose all the air.
Pour the cake batter into the prepared baking tin and place in the oven for approximately 30 to 35 minutes or until the cake is no longer wobbly. Once ready remove it from the oven and leave it to cool. It will sink a little bit as it cools. Sift a little cocoa powder on top, cut into slices and serve warm.
Ingredients
Directions
Preheat your oven to 170ºC. Grease and line a 9 inch spring form pan with some butter.
Place a bowl over a saucepan which contains a little bit of water over medium heat. You can add in your chocolate and butter and let it melt. Now set it aside to cool down a bit.
Put the egg whites into the bowl and whisk with a standing or hand held electric beater till foamy. Now slowly start adding in your powdered brown sugar to the egg whites and whisk the whites till they become thick and stiff peaks. the meringue should hold on the whisk and it should have a lovely glossy sheen.
Now add the egg yolks to the melted cooled chocolate and quickly mix it together. Sift in your cocoa powder and instant coffee and whisk the mixture. You can add in the pinch of salt at this stage.
Add a quarter of the meringue to the chocolate mixture and fold it in. Now you can finally add your entire meringue mixture and gentle fold it into the cake batter. Try not to mix it too much otherwise you will lose all the air.
Pour the cake batter into the prepared baking tin and place in the oven for approximately 30 to 35 minutes or until the cake is no longer wobbly. Once ready remove it from the oven and leave it to cool. It will sink a little bit as it cools. Sift a little cocoa powder on top, cut into slices and serve warm.