My father in law has Coeliac Disease, and so cake was always a bit of a hit and miss affair, until ma in law made these little cakes.
It’s such a versatile recipe. You can make small ones, one large sheet cake, or bake it in sandwich tins. I’ve used all kinds of chocolate and types of nuts, because it’s so easy to swap and change things around.
Flourless Chocolate Cake
200g bittersweet dark chocolate (I used Co-op Orange and Spice)
100g sugar (I used Demerara)
120g butter (salted is fine)
100g ground almonds (I have used coconut flour, ground walnuts, ground hazelnuts too.)
4 eggs separated (Nope, I don’t do this every time. It all gets mixed together.)
Heat oven to Gas 4 175C
Chop the chocolate into pieces, add the butter and sugar and let the whole lot melt gently over a very low heat.
Let this cool for 5 minutes.
Then add the ground almonds and stir in well.
Beat the eggs in one at a time. (I’ve also added cinnamon extract in here.)
Spoon into silicon muffin moulds or one large greased and lined tin.
Bake 30 minutes and let them cool in the moulds.
They can be crumbly, but no matter. Just eat them over a plate so you don’t lose any crumbs!
I want to try this using white chocolate and ground macadamias or pistachios. Then perhaps coffee chocolate with pecan meal. White chocolate with added lemon might work, or dark with raspberry pieces…