Flourless chocolate cake

Treat someone to this flourless chocolate cake. It’s ideal for anyone following a gluten-free diet, and makes an irresistable dessert with fresh berries

Prep:35 mins
Cook:1 hrs 20 mins
plus cooling

Serves 12
More effort

Nutrition per serving

kcal 436
fat 29g
saturates 17g
carbs 34g
sugars 31g
fibre 3g
protein 7g
salt 0.5g

Ingredients

225g salted butter, cubed, plus more for the tin
300g dark chocolate, roughly chopped
1 tbsp coffee powder
6 large eggs, whites and yolks separated
100g soft light brown sugar
200g caster sugar
2 tsp vanilla paste
30g cocoa powder
berries, to serve (optional)

Method

Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.

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