Fresh out of the oven and off to a park picnic.
I’m not a huge chocoholic. I mean of course I LIKE it. I just don’t crave it. My addiction are olives. But this post is not about olives.
There is something wholesome and wonderful about a good chocolate cake. It’s pretty much a universal crowd pleaser. So in coeliac land, it’s nice to have a recipe at the ready – for occasions like picnics where there’s often a crowd to please.
This oooooozy beautiful cake was made by a lovely friend for a school picnic in the park. It arrived and was placed under my nose – which initially was heartbreaking as I assumed I couldn’t eat it. I commented on how good it looked – and then heard the magic words “Yes and it’s gluten free. I made it for one of the girls”. Well – I am sort of one of the girls. I’m not 5 but that cake was clearly made for me too. So I explained myself, and was promptly offered a slice.
It was beautiful. Almost like a brownie.
Recipe
This flourless chocolate cake recipe was kindly shared by my friend Asuman. It’s origins are a mystery – so if this is your recipe – apologies and thanks! Should serve a whole pile of hungry school kids. Oh and me.
Ingredients
200g high quality bittersweet chocolate
125g butter, softened
125g caster sugar
4 eggs, separated
300g finely ground almonds
What to do
Preheat the oven to 180C. Break the chocolate into pieces in a bowl, and set the bowl over simmering water to melt the chocolate, stirring occasionally. Let cool a little.
Cream the butter and sugar until light and fluffy. Separate the eggs and add the yolks to the butter mixture, together with the ground almonds and melted chocolate. Mix well to combine.
Whisk the eggs whites until stiff, and add to the batter, mixing gently.
Put the batter into a 20cm round cake tin, and bake for 20 minutes or until done.
Cool in the tin for about 15 minutes before inverting onto a plate. Ice. Ice. Baby.
