Ingredients
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6
-
1/2
-
400
-
1
-
1
-
300
-
1
-
16
-
-
-
-
-
-
-
Directions
Decadent Flourless Chocolate Cake, A rich flourless chocolate cake that is also nut and gluten-free For a gluten-free diet check the chocolate and cream is suitable The cake can be varied by using different liqueurs in place of the brandy- Cointreau, Frangelico, Kahlua, Grand Marnier or Tia Maria Can also use espresso coffee instead of the alcohol or just leave out the tablespoon of alcohol altogether Serve with extra cream and strawberries or simpley serve dusted with extra icing sugar/superfine sugar We have a man that sells books that leaves a collection of books each fortnight where I work This recipe was from one of these books and was selected by a workmate as being suitable for my gluten-free diet I baked it and took it to work to share with everyone It was a hit with everyone :), Ok so I’ve been eyeing this cake all week and just finished making it for Easter dessert (it’s currently in the oven) It was super easy to make, which is great The only thing is that I followed the directions but when it said to add the cinnamon and chocolate (I don’t have any brandy to use), I stirred it all together But I think by doing this, I lost all the nice fluffiness that was in the egg/sugar mixture I’m not sure if I was literally supposed to just ADD the chocolate and cinnamon and not stir it in until I folded in the cream? Or if I was supposed to fold it in gently? In any case, I’m hopeful it will still be delicious, but I’m a little disappointed that it might be very heavy I will provide an update once it’s done 🙂
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Steps
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1
Done
|
Preheat Oven to 180c / 350f Grease Well a 22cm Round Cake Tin and Line the Base With Baking Paper. This Cake Is Best Cooked in a Tin That Has a Removable Base as It Is Much Easier to Remove from the Tin For Serving. |
|
2
Done
|
Place the Sugar and Eggs in a Bowl, Beat Together For 10 Minutes, or Until Creamy, Using a Stand Mixer/Electric Beaters. |
|
3
Done
|
Meanwhile, Chop the Chocolate Into Small Pieces and Place in a Heatproof Bowl. Bring a Saucepan of Water to the Boil and Then Remove It from the Heat. Sit the Bowl of Chocolate Over the Saucepan of Water, Making Sure That the Water Does not Touch the Bottom or Sides of the Bowl. Stir Occasionally Until the Chocolate Has Melted. |
|
4
Done
|
Add the Brandy, Cinnamon and Chocolate to the Beaten Egg Mixture. |
|
5
Done
|
Lightly Fold in the Double Thick Cream to the Mixture. |
|
6
Done
|
Pour Mixture Into the Prepared Cake Tin and Bake For One Hour, or Until a Skewer Comes Out Clean. Remove from the Oven and Allow the Cake to Cool in the Tin. |
|
7
Done
|
Run a Knife Carefully Around the Edges of the Cake Before Removing from the Tin. Dust With Icing Sugar to Serve and Serve With a Dollop of Cream and a Strawberry. |
|
8
Done
|
Note: This Is a Very Moist Thick Cake. It Will Sink a Little in the Middle as It Cools. |
