Flour free chocolate cake

This chocolate cake is a recipe made for a gluten free friend, who never got to eat it. She will find out next week what it tastes like as I am going to send it in with Handsome to his work, but in the meantime, here’s the recipe for anyone else that wants to try it, and I have to tell you, this is incredibly easy to make and it tastes better than any other chocolate dessert you ever had. Include the alcohol if you want, leave it out if you don’t. It’s great either way. Enjoy!

Ingredients

8 large eggs, cold

1 lb semisweet chocolate

1/2 lb unsalted butter (2 sticks), cut into small chunks

1/4 cup coffee liqueur

Instructions

  1. Preheat oven to 325 degrees F and boil a full kettle.
  2. Grease an 8 inch springform pan and line the base with grease proof paper.
  3. Make sure you have a roasting pan deep enough to take the springform pan and create a Bain Marie half way up the springform pan’s sides.
  4. Wrap the springform pan up to the top of the sides with one sheet of heavy duty foil (to keep the Bain Marie water out of the springform pan).
  5. Place the chocolate, liqueur and butter in a large plastic or glass bowl over a saucepan of boiling water. Whisk a couple of times to combine the ingredients (should take about as long as the eggs) and create a shiny liquid with no lumps.
  6. Place the eggs in a large bowl and whisk on highest setting with a hand whisk for  about 5 mins (the eggs will double in size and turn lighter, you should not see any darker liquid at the bottom of the bowl).
  7. Take the chocolate bowl off the saucepan and set off the heat.
  8. Add half the eggs to the chocolate and fold in. This may take a while and keep a marbled effect for a few minutes. Just be patient, folding instead of stirring will allow the eggs to keep their air bubbles and will make for a luscious light cake.
  9. Once combined, fold in the remaining eggs, until completely combined.
  10. Pour into the springform pan and set into the roasting pan. Pour the kettle water into the roasting pan until it comes halfway up the springform pan edges.
  11. Bake for 30 minutes, remove from oven and set springform pan on wire rack. It will look uncooked but will continue to set as it cools.
  12. This is best served the next day and it will keep for up to three days. Use a sharp knife dipped in boiling water to slice, for the best presentation.

FFCC

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>