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Flourless chocolate cake topped with whipped cream and fresh berries, rich gluten-free dessert

Flourless Chocolate cake

A naturally gluten-free flourless chocolate cake made with simple ingredients and smart technique. Light, rich, and baking for every table without compromise.
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Prep Time 50 minutes
Cook Time 50 minutes
50 minutes
Total Time 2 hours 30 minutes
Servings: 8 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Video Notes

Ingredients
  

Cake
  • 250 g chocolate Couverture 45-55% (Note 1)
  • 200 g Unsalted butter
  • 6 egg yolks 70g eggs
  • 100 g castor sugar
  • 200 g almond meal
  • 6 egg whites 70g eggs
  • 100 g castor sugar
Oil
  • olive oil for tin preparation
Topping
  • 60 g Icing Sugar
To serve
  • 1/2 Punnet of raspberries
  • 1/2 Punnet of Blackberries

Equipment

  • 1 22 cm spring form pan
  • 1 Stand Mixer
  • 1 Stand Mixer Whisk
  • 1 Oven
  • 1 stove
  • 1 double boiler
  • 1 large Mixing Spoon
  • 1 Bowl scraper
  • 1 Medium Bowl
  • 1 pastry brush for oiling the tin
  • 1 knife
  • 1 chopping board
  • 1 paring knife
  • 1 Sieve

Method
 

  1. Cake
  2. Melt the chocolate and butter over the double boiler on a low simmer.
  3. Take off the heat and mix together the chocolate and butter.
  4. Cool the chocolate mixture to 32C
  5. Add in. the the castor sugar and mix in
  6. Add in the egg yolks and mix in,.
  7. Add in the the almond meal and set aside.
  8. Whip the egg whites until silky and medium peaks.
  9. Add in the sugar in three lots and whip until medium peaks.
  10. Fold the egg white through the chocolate mix in three lots.
  11. Prepare the tin -oil and line with baking paper
  12. Preheat the oven to 150C
  13. Add the cake batter to the tin and bake for 45-50 mins
  14. Cool completely.
Decoration
  1. Take out of the tine and dust with icing sugar
  2. Top with blackberries and raspberries

Video

Notes

Note 1 - Couverture chocolate 45-55%. If not available use dark baking chocolate 45%.