I love this cake because it's very chocolate-y. It's flourless so it's low in carbs (yay!) and you don't need to use any butter so it's low in fat too (double yay!) :P So to me, the cake is free of sin but it doesn't skimp on taste.
Flourless Chocolate Cake
(recipe adopted from Australian Good Taste - October 04)
Melted reduced-fat dairy spread, to grease
50g (1/2 cup) cocoa powder
80ml (1/3 cup) hot water
2 tsp instant coffee powder
2 tsp boiling water
1 x 100g pkt almond meal
100g (1/2 cup) caster sugar
3 eggs, separated
Raspberries, handful
- Preheat oven to 180c. Brush a round 22cm cake pan with melted dairy spread to lightly grease. Line the base with non-stick baking paper.
- Combine cocoa powder and hot water in a bowl. Combine the instant coffee powder and boiling water in a cup. Add the coffee the cocoa mixture and stir until combined.
- Add almond meal, sugar and egg yolks to cocoa mixture, and stir until well combined.
- Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.
- Pour mixture into prepared pan. Scatter raspberries all over.
- Place cake in a roasting pan. Pour enough boiling water into the roasting pan to reach 2/3 of the way up the side of the cake pan.
- Bake in preheated oven for 40mins or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Remove cake pan from water bath and set aside for 20mins to cool.
- Turn cake onto a wire rack and remove paper. Set aside for a further 20 mins or until cooled to room temperature.
2 comments:
Congratulations Karen! Chocolate cake looks so delicious, can't wait to taste some...
Yum! This does look very chocolately! Can't wait to try your recipe
ps.
Thanks for dropping by my blog!
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