There is nothing better than a Flourless Chocolate Cake, especially when it's Gluten Free, healthy and delicious! Whilst Easter celebrations may be a little different this year, we highly encourage you to celebrate it by baking something special!
This mini Flourless Chocolate Cake is perfect because, not only is it beautiful to look at (and post about on Instagram), it is also perfectly portioned for a small gathering. We hope you enjoy baking this masterpiece as much as we did!
Ingredients
2 tablespoons cocoa
1/4 cup boiling water
100g dark chocolate, roughly chopped
1/4 cup (60g) coconut oil
1/2 teaspoon vanilla extract
2 eggs, separated
1/4 cup honey or maple syrup
1/4 cup almond meal
pinch of salt
Glossy chocolate ganache
3 tablespoons coconut milk
50g dark chocolate (70%)
1 tablespoon coconut oil
Method
Preheat the oven to 180º C. Grease and line a 15cm cake tin with baking paper. If you have a small springform tin, this would be preferable, but not essential. Place the cocoa in a heatproof bowl. Add the boiling water and mix to a smooth paste. Add the chopped chocolate and coconut oil. Heat in the microwave until melted, then whisk until smooth. Stir in the vanilla extract and set aside to cool.
Whisk the egg yolks into the cooled chocolate mixture, then add the honey. Fold in the almond meal. In a separate bowl whisk the egg whites with a pinch of salt until fluffy and meringue-like. Fold a third of the whites into the chocolate mixture to loosen the batter, then fold the remainder in lightly.
Pour the batter into the tin and tap lightly. Bake for 30 minutes. When testing with a skewer for doneness, remember it will be fudgy. Set aside to cool completely in the tin before turning out. Try to turn it out into the palm of your hand and place directly onto its base.
For the ganache, heat all the ingredients together in a small bowl and whisk until smooth. Pour over the cooled cake and top with fresh berries. Once cooled, the ganache will set and thicken.
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