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Flourless chocolate cake
Easy, gluten free, chocolate cake
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Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course
Desserts
Cuisine
Autumn, Baby toddler food, Baking, Fusion, gluten free, International, Spring, Vegetarian, Winter
Servings
8
people
Ingredients
1x
2x
3x
Wet ingredients
1/2
cup
butter
120 grams
1.5
cup
chocolate chips
I used dark chocolate
3/4
cup
unrefined sugar
or dark jaggery
3
large
eggs
seperated
a
pinch
vanilla
scraped from the pod or use the extract.
dry ingredients
1.5
cups
almond meal
1/2
tsp
baking powder
to top the cake
6-8
walnuts
the half kernals looks pretty.
Instructions
Preheat the oven at 180 degrees
Grease an 8 inch pan and set aside.
In a double boiler melt the butter and the chocolate chips together to get a smooth mix. Let this remain warm.
Separate the egg whites from the yolks and add the yolks to a mixing bowl.
Keep the white in a separate bowl.
Into the yolks, add vanilla, sugar and mix it well.
Now add the warm chocolate a little at a time and whisk it in well.
Sift in the baking powder and almond meal and fold in gently.
Whisk the egg whites to the best you can, and fold in a little at a time into the cake batter.
Try to retain a large part of the air incorporated when you do this as it leads to a fluffier cake.
Pour this batter into the cake tin prepared, arrange a few walnuts on top and bake for about 35 to 40 minutes.
Test the cake with a skewer for doneness in the centre and it should come out clean.
The cake at this pint appears quite risen.
Remove from the oven and cool the cake at room temprature
The cake will fall a little in the centre and this is OK.
Slice and serve with icecream
Notes
The oven temperature will vary based on the oven you are using. for this bake avoid a fan-forced as it tends to dry out the surface of the cake.
Tried this recipe?
Let us know
how it was!