You can’t have WHAT in your chocolate cake?
I love baking. The entire process of baking is such a stress relief for me; from measuring out the ingredients right up to the end where I get to eat what I’ve made. Baking makes me happy. It makes me so happy that I love to share that happiness with those close to me by giving them bits and pieces of my creations. So, you can imagine my dismay when one of the girls from my study group, Monica, had to refuse my offering of baked goods because she is gluten intolerant. Her refusal was like being slapped in the face! I felt terrible that I would bring along my baked goods to study group, and she couldn’t have any. I needed to remedy this situation. You shall not go without cake Monica! This recipe is a cut-down version of a recipe I found on the Taste.com.au site. I halved all the quantities to make a smaller cake that serves 6 slices.
Monica’s special chocolate cake
½ teaspoon instant espresso powder
30ml boiling water
100g butter, chopped
90g dark chocolate, chopped
1 tbs cocoa powder, sifted
2 eggs, separated
½ cup caster sugar
1 cup almond meal
Cocoa powder, for dusting
Preheat oven to 160°C (fan forced). Grease a 19cm round (base) spring-form cake pan. Line the pan base with baking paper.
Place espresso powder and boiling water in a small glass. Stir to dissolve. Place butter, chocolate, cocoa powder and dissolved espresso powder in a medium saucepan over low heat. Stir constantly over heat, for 2 to 3 minutes or until melted and combined. Remove from heat. Transfer to a bowl to cool slightly.
Use an electric mixer to beat egg yolks and sugar for 5 minutes or until thick. Set aside. Use an electric mixer to beat egg whites until soft peaks form.
Add chocolate mixture and almond meal to egg yolk mixture. Stir to combine. Using a metal spoon, gently fold half the egg whites into chocolate mixture. Repeat with remaining egg whites.
Pour into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out reasonably clean. You may get some crumbly bits sticking to the skewer, but don’t be too concerned about that. Cool cake completely in pan before removing it from the pan. Dust with cocoa.
Note: As I mentioned earlier, I did halve the quantities of the original recipe. If you would like to see the original recipe, click here. This cake is absolutely gorgeous served with double cream….and don’t forget a nice cuppa to go with the cake either.