Flour-less Chocolate Cake
Posted: 01 March '10 by Niall
Easy flour-less chocolate cake
As another weekend drew to a close, I thought that Kelly and I deserved a treat before getting back to the daily grind. When it comes to treats in our house, that means chocolate.
Here’s a recipe for a rich, moist chocolate cake.. And it’s easy. Three ingredients, that’s all!
It’s also a flour-less cake, making it suitable for coeliacs.
You can see more photos hereImage 1Image 2Image 3Image 4Image 5Image 6Image 7
Ingredients
- 450g of dark chocolate, roughly chopped
- 150g of unsalted butter – and a little more for greasing the cake dish
- 5 large eggs, separated
I’d also recommend some whipped cream and/or some ice-cream to serve with the cake – it’s so chocolate-y that you’ll need it!
Method
- Preheat your oven to 375F/190C.
- Take a saucepan, half fill it with water, and put it on a medium heat.
- Place the chocolate and butter in a heatproof bowl and set it over the saucepan of simmering water, making sure that the bottom of the bowl is not touching the water, stirring the mixture as it melts.
- Remove the chocolate mixture from the heat and allow to cool slightly.
- Butter the cake dish and line with a parchment circle then butter the parchment.
- Separate the egg yolks from the egg whites and put into two large bowls.
- Whip the egg whites until stiff peaks are formed and the whipped egg-whites do not move as you tilt the bowl (you’ll see that Kelly bravely volunteered for the age-old test for telling whether egg-whites are ready – if you can hold the bowl upside-down over your head without getting covered, they’re ready!).
- In the other bowl beat the egg yolks together.
- Add the egg yolks to the cooled chocolate, stirring lightly until the chocolate and egg yolks have mixed together.
- Using a metal spoon, fold in some of the egg whites into the chocolate mixture, followed by the remaining egg-whites when this first amount has been thoroughly folded in. When folding use light, circular motions with the spoon – do not mix – the idea is to keep air in the mixture. Fold until no white remains without deflating the batter.
- Pour your cake batter into prepared cake dish. The batter should fill the pan 3/4 of the way up the sides.
- Bake for 25 minutes -the top of the cake should have a firm crust, like the top of a brownie.
- Remove the cake dish from the oven and allow it to cool for 10 minutes or so before trying to slice or un-mould the cake.
- Serve with cream and/or ice-cream.
Enjoy!
Tags: chocolate, coeliac, dessert
Categories: Biscuits and Cakes : Dessert Course : Featured Post : Recipes
1 Comment
Wheat-free fruit scones
Posted: 04 February '10 by Bloomsie
Wheat-free fruit scones
I was recently diagnosed as a coeliac (cue sympathy) so once getting my head around not being able to eat my beloved croissants and bagels from the my usual bakery I thought “right, let’s get baking!”.
After searching for some good recipes I found this wheat-free fruit scone one and the outcome was surprisingly delicious (if I do so myself!).
Ingredients
- 275g rice flour (can be brown rice flour)
- 50g tapioca starch (I did it without this)
- 4 teaspoons gluten-free baking powder
- 2 teaspoons Xanthan gum
- 1 teaspooon salt
- 4 tablespoons caster sugar
- 110g butter
- 110g sultanas (you can used any dried fruit)
- 3 eggs inc. 1 beaten for egg wash
- 125ml natural yogurt (up to 175ml if needed)
Method
- Pre-heat oven to 250°C
- Sift all dry ingredients into a large bowl and mix well. Rub in the butter thoroughly (make sure the butter is at room temp). Add the sultanas or dried fruit and mix well.
- Lightly whisk the 2 eggs and 125ml of the yogurt together.
- With your hands make a well in the centre of the dry ingredients and add the egg and yogurt mix slowly. If necessary and the mixture is to dry add more of the remaining yogurt.
- Turn onto a rice floured board and knead lightly, just enough to shape into a round. Roll out to a 2.5cm or 1 inch thick try. Then cut out rounds or use a pastry shape cutter.
- Place on a rice floured baking sheet and brush with the egg wash.
- Bake for around 10 mintues or until golden brown. Keep checking it as wheat-free foods tend to bake and burn quicker.
- When the scones have been baked to your liking remove them and place them on a wire tray to cool.
- To serve cut in half and you can use either butter or clotted cream with a tasty strawberry preserve. If you have any left over you can also freeze them.
Other information
Rice flour and Xanthan gum can be found in large stores with a good wheat free section (like a 24-hour Tesco not to name any names) and Tapioca starch can be found in Asian supermarkets.
Happy baking…wheat free of course!
Categories: Biscuits and Cakes : Recipes
