Flourless Chocolate Cake for the Festive Season

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It's rich, dark and dramatic.

The rise and fall of the flourless chocolate cake: rich, dark and dramatic, it collapses like a fallen cloud upon cooling and actually looks like one when lightly dusted with icing sugar. This cake has an amazing texture that sits between mousse and cake so you can enjoy the best of both worlds.

Naturally gluten free (flourless remember?) and loved by all, a little piece goes a very long way so give the portion-control box a huge, whopping tick!

Prep time: 15 minutes
Cook: 1 hour
Serves: 12

Ingredients
6 eggs, separated
¾ cup or 180g caster sugar
1 ½ tbsp cooled espresso or 1 tbsp freeze-dried instant coffee
2 tbsp Cointreau
400g 70% cocoa dark cooking chocolate, melted and cooled
1 cup cream

To serve
Gluten free icing sugar, for dusting
Dollop cream
Berries

Conventional method

1. Preheat oven to 180°C.

2. Beat the egg yolks and ½ cup of the sugar until pale and creamy. Add espresso, Cointreau, melted chocolate and cream and beat to combine.

3. In a new bowl, whisk egg whites until peaks form. With whisk running, slowly add remaining ¼ cup sugar and whisk until firm. Gently fold into chocolate mixture.

4. Pour into cake tin and bake for 30 minutes. Turn the oven down to 150°C and bake for another 30 minutes. Cool in oven for 15 minutes before removing.

5. Dust with icing sugar and serve with fresh berries and dollop cream.

Thermomix method

1. Preheat oven to 180°C.

2. Beat the egg yolks and ½ cup of the sugar 20sec/speed 5 until pale and creamy. Add espresso, Cointreau, melted chocolate and cream and mix 10sec/speed 5.

3. In a new bowl, whisk egg whites until peaks form. With whisk running, slowly add remaining ¼ cup sugar and whisk until firm. Fold into chocolate mixture 10sec/speed 2 until combined.

4. Pour into cake tin and bake for 30 minutes. Turn the oven down to 150°C and bake for another 30 minutes. Cool in oven for 15 minutes before removing.

5. Dust with icing sugar and serve with fresh berries and dollop cream.

Tips

This cake develops a delicious chewy texture the next day. Do not refrigerate, just store in an airtight container to keep fresh.

The purpose of folding is to combine ingredients without losing air. A rubber spatula is the best tool for folding because it allows you to cut down vertically through two mixtures, scrape across the bottom of the bowl and up the nearest side.

This is an extract from gluten-free cookbook Hungry & Fussy by Helen Tzouganatos, $39.95.

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