Our new kitchen is almost ready, and I am so excited to start cooking again. In the three weeks we were without a kitchen, it was actually the simple things I missed most – fresh coffee, the smell of home-made bread, and being able to make an omelet! Now, that I am back though I have a huge list of new and crazy recipes I want to try. Meanwhile this week’s recipe is an oldie taken from my gluten free eBook. It’s a deliciously moist flourless chocolate cake, which is probably my favorite chocolate cake in the world (and I’m including chocolate cakes with flour in this list).
It’s gooey, not too sweet and intensely chocolaty. The whiskey and coffee make it a very adult and rich cake that’s perfect for a decadent dinner party dessert. I like to serve a hefty slice of this cake, with a small dollop of fresh whipped cream. You can decorate with a simple dusting of cocoa powder, or if you want to go fancy you can crown it with some mini meringues. Go on….you deserve this one.
- 150g of dark chocolate
- 100g tablespoons of butter
- 1 tablespoon of whiskey
- 3 tablespoons of strong black coffee
- 4 egg whites
- 50g of sugar
- 75g of almond meal
- 4 egg yolks
- 80ml of natural yoghurt
- 50g of sugar
- 40g of buckwheat flour
- Mini meringues (optional)
- Preheat the oven to 180 C/350 F. Line a 20 cm (8 inch) spring form tin with a 20 cm (8 inch) circle of grease proof paper on the bottom.
- Grease the inside of the tin with butter. Melt the chocolate and butter over a saucepan of boiling water.
- Once the chocolate and butter have melted, add the whiskey and coffee.
- Take off the heat and leave to cool.
- Meanwhile, whisk the egg whites with the sugar until they form stiff peaks.
- Next, add the almond meal, egg yolks, yoghurt, sugar, and buckwheat to the cooled chocolate mixture.
- Then fold the egg whites into the chocolate mixture.
- Place the batter into the prepared cake tin and cook for 30-35 minutes, the cake should have a slight wobble in the centre, but the edges should be coming away from the side of the tin.
- Leave cool for ten minutes before removing from the tin and allow to cool on a wire rack.
- Garnish with mini meringues/ chocolate curls.