This cake has become a favourite in our family for birthday's because it is large, delicious and gluten free.
Flourless Chocolate Cake
Serves 8-10
200g dark chocolate
200g butter
1/3 cup hot water
¼ cup cocoa
4 eggs separated
1 ½ cups brown sugar
1 ½ cups hazelnut meal
2 tbs coffee liqueur
Cocoa powder to dust
Coffee mascarpone
1 tsp instant coffee powder
2 tsp boiling water
250g mascarpone
2 tbs icing sugar mixture
1 tbs coffee liqueur
1. Preheat oven to 180C. Grease and line the base and sides of a 23cm square cake pan.
2. Combine chocolate, butter, water and cocoa in medium saucepan over low heat. Cook stirring for 2-3 mins until mixture is smooth. Transfer to a large bowl.
3. Add egg yolks, sugar, meal and liqueur to chocolate mixture; stir to combine.
4. Whisk egg whites in a clean dry bowl until soft peaks form. Add one-third of the egg white to chocolate mixture and gently fold till just combined. Add remaining egg white and fold until just combined. Pour into the prepared pan; smooth the surface. Bake in preheated oven for 40 mins or until skewer inserted in centre comes out clean. Set aside for 10 mins before turning onto a wire rack to cool.
5. Combine the coffee and water in a bowl. Add the mascarpone, icing sugar and liqueur and stir to combine.
6. Cut the cake into squares and dust with cocoa powder. Serve with mascarpone.
Note: Replace coffee liqueur with Bushells Coffee and Chicory Essence available from Supermarkets for a less expensive option.
