Flourless Chocolate and Berry Cake by Nici Wickes
No flour? Gluten Free? NO problem! Nici Wickes has created this fantastic flourless chocolate cake with a special ingredient she says makes all the difference!
Take her advice and make this cake… let’s get cracking.
Course: DessertCuisine: Gluten FreeDifficulty: Medium
Servings
1
yieldsPrep time
10
minutesCooking time
40
minutesCalories
300
kcalTotal time
50
minutesIngredients
100 g butter
100 g dark chocolate (at least 65% cacao), chopped
4 medium eggs
100 g caster sugar
100 g (about 1 cup) ground almonds
½– ¾ cup frozen berries, defrosted & drained
Cocoa & Icing sugar for dusting
Whipped cream – to serve
Directions
- Preheat oven to 170 fan bake. Grease the sides of 21cm spring form cake tin. Line bottom with baking paper.
- In a small saucepan gently melt butter and chocolate over a low heat. Remove from heat, cover with a tea towel and set aside.
- Separate the eggs into two bowls. Add sugar to the yolk and beat until very pale, thick and foamy. Whisk cooled chocolate/butter mix until smooth and fold into egg/sugar mix, along with almonds until a smooth batter. Beat egg whites until soft peak stage and fold these into the cake batter in 2-3 batches.
- Gently scrape mixture into prepared tin. Arrange berries on top (they will sink during cooking but don’t worry).
- Bake for 35-40 minutes until skewer inserted comes out clean. Leave to cool for 10 minutes in the tin before running a knife around the edges and releasing.
- Dust with cocoa & icing sugar and serve warm with whipped cream.
Notes
- Recipe and Image: Nici Wickes