Treat someone to this flourless chocolate cake. It’s ideal for anyone following a gluten-free diet, and makes an irresistible dessert with fresh berries
Prep:35 mins
Serves 10 – 12
225g salted butter, cubed, plus more for the tin300g dark chocolate, roughly chopped 1 tbsp coffee powder6 large eggs, whites and yolks separated 100g soft light brown sugar200g caster sugar2 tsp vanilla paste30g cocoa powderberries, to serve (optional)
STEP 1Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.STEP 2Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.STEP 3Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.STEP 4Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.
