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Flourless Chocolate Cake

August 18, 2012

This is a delicious recipe that everyone should try, not just those who need a gluten free diet! It makes a deliciously rich cake almost like a gooey brownie. Fill with greek yoghurt or cream and berries.

For the cake

For the topping

  1. For the cake, grease and line the base of a 23cm/9in springform tin with baking parchment.
  2. Blend the chocolate and sugar in a food processor until a fine powder forms. Add the boiling water, butter, egg yolks, coffee powder and vanilla extract and blend until well combined.
  3. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed, then, using a metal spoon, gently fold into the chocolate mixture.
  4. Pour the mixture into the prepared cake tin and bake for 45-55 minutes, or until a skewer inserted into the middle comes out clean.
  5. Remove the cake from the oven and allow to cool in the tin, then transfer to the fridge for 2-3 hours.
  6. To serve, remove the cake from the tin and place on a serving plate or cake stand, spread the crème fraîche on top, then scatter over the berries. To decorate, grate some chocolate over the top, or dust with icing sugar.
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