No Maida Chocolate Cake – Gluten free
INGREDIENTS
-
1 teaspoon instant coffee powder
-
1/4 cup boiling water
-
200g butter, chopped
-
180g dark chocolate, chopped
-
2 tablespoons cocoa powder, sifted
-
4 eggs, separated
-
1 cup caster sugar
-
2 cups almond meal (ground almonds)
-
Cocoa powder, for dusting
-
Double cream, to serve
-
Strawberries, to serve
METHOD
-
Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan. Line base and side with baking paper.
-
Step 2Place coffee powder and boiling water in a heatproof jug. Stir to dissolve. Place butter, chocolate, cocoa powder and coffee mixture in a medium saucepan over low heat. Cook, stirring constantly, for 2 to 3 minutes or until melted and combined. Remove from heat. Transfer to a bowl to cool slightly.
-
Step 3Using an electric mixer, beat egg yolks and sugar for 5 minutes or until thick. Set aside. Using an electric mixer, beat egg whites until soft peaks form (see Cooking class, below).
-
Step 4Add chocolate mixture and almond meal to egg yolk mixture. Stir to combine. Using a large metal spoon, gently fold half the egg whites into chocolate mixture. Repeat with remaining egg whites. Pour into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out with moist crumbs clinging. Cool cake completely in pan. Dust with cocoa. Serve with cream and strawberries.