Flourless Chocolate Cake

Kate's recipe for the classic flourless chocolate cake. Gluten Free!

  • 175 g gluten free dark chocolate
  • 175 g Castor Sugar*
  • 175 g butter
  • 175 g Ground Almonds*
  • 6 Eggs, Separated

Preheat oven to 190°C. Grease and line a 20cm cake tin.
Melt chocolate; put aside to cool slightly.
Cream butter and sugar; add egg yolks and combine well.
Mix in chocolate, then ground almonds and brandy.
Beat egg whites to stiff peaks and fold into chocolate mixture.
Bake at 190°C for 15 minutes, then reduce heat to 180°C for 30-40 minutes.

Yield
1
Source

Kate, Prahran Market

Prep Time
45 minutes

Notes

* If Organic Castor Sugar is unavailable, simply put regular / raw sugar into a food processor and blitz until the grains are fine.

* To make Organic Ground Almonds, blanch 200g raw organic almonds for a few minutes. Drain the water and transfer almonds to a clean tea towel. Fold the teatowel over the almonds, and rub gently to loosen the skins. The skins should then slip off easily. (this step is optional!) Place dry almonds in food processor and blitz until they are fine, being careful not to over process, as this will turn them to a paste.