So for my final recipe in this month's theme - I've gone for a real baking challenge (for me). The classic Flourless Chocolate Cake. Great for those on a gluten-free diet - this chocolate cake boasts all the rich taste of a chocolate torte but without the density. For this recipe, I found a few easy pointers and added a simple, tangy, raspberry coulis to offset the richness of the cake. All in all, a perfect dessert cake and a must for the chocoholics out there!
For the Cake:
120g Dark Chocolate
1 tsp Vanilla Extract
70g Cocoa Powder
160g Golden Caster Sugar
For the Coulis:
50g Fresh Raspberries
50g Caster Sugar
1-2tsp Fresh Squeezed Orange Juice
Preheat your oven to 150C and grease a round cake tin (approx 20cm).
Over a pan of boiling water, melt the chocolate and butter together, stirring all the time. Once melted and combined, remove from heat and leave to cool for 5 minutes.
In a jug, beat the eggs with the vanilla extract until thoroughly combined. In a mixing bowl, mix the caster sugar and cocoa powder and add the egg mixture when ready.
Add to this your melted chocolate mixture and stir until all is combined together. The mixture will look sticky and smooth.
Pour the mixture into your prepared tin and bake for 25-30mins. Leave to cool on a rack until ready to serve.
Whilst the cake is baking - whizz up your coulis ingredients together with a blender until combined and thick (HINT: if mixture seems runny, add a little extra caster sugar). Pour into a bowl and leave to chill until you are ready to serve your cake. Pour over each slice individually. Serve and enjoy!
This cake would be fantastic as a double layer cake with a tangy frosting filling - why not try adding different fruits, such as blueberries to the mix to spice this recipe up!
Tried it? Loved it? I would LOVE to hear your thoughts!!!