Flourless Chocolate Cake

Here is a gluten free recipe that uses almond meal instead of flour (wheat). I made this cake for Easter Sunday, so dense and moist and very popular, a thin slice just hits the spot. Serve with a dollop of cream to complete this delicious "eye-closing as you take a bite" chocolate cake.

** Adapted from “The Perfect Cookbook” by David Herbett

250g dark chocolate, roughly chopped
2/3 cup caster sugar
150g unsalted butter, cubed
1 tablespoon brandy
1 tablespoon strong black coffee
125g ground almonds or hazelnuts
5 eggs, separated


Preheat the oven to 180 C. Grease a 23 cm springform cake tin and line the base with baking paper.

Melt the chocolate, sugar, butter, brandy and coffee in a heatproof bowl over a saucepan of hot water, stirring occasionally until smooth.

Transfer to a large bowl and stir in the ground nuts. Add the egg yolks, one at a time, beating well after each addition.

In a separate clean bowl, whisk the egg whites until they form medium-firm peaks. Stir a third of the whites into the chocolate mixture to slacken it, then gently fold through the remaining whites with a large metal spoon or spatula.

Pour the mixture into the prepared tin and bake for 45 – 50 minutes, or until the cake is firm to the touch but still a little soft in the centre.

Allow to cool completely in the tin. The cake will sink a little as it cools. Carefully remove from the tin and serve lightly dusted with icing sugar.

Yummy Yum !!