Flourless Chocolate Cake
Serves: 8
Gorgeous and gluten-free, this citrusy chocolate cake is sure to be a crowd-pleaser.
Ingredients:
200g unsalted butter200g dark chocolate
zest of one orange (cut the orange itself into thin slices to serve)
1 tablespoon cold espresso coffee
6 large Clarence Court Burford Brown eggs
250g caster sugar
70g cocoa powder
crème fraiche
pecan nuts
method:
- Preheat the oven to 160C/140F/Gas 3.
- Place a heatproof bowl over a saucepan of simmering water. Add the butter, chocolate and orange zest to the bowl and allow to melt until smooth. Stir in the espresso. Remove from the heat and set aside to cool.
- In a mixing bowl, whisk the sugar and egg yolks until they’re pale and fluffy. Sift in the cocoa powder and fold through, then sprinkle in a pinch of salt. In a separate mixing bowl, whip the egg whites into soft peaks using an electric whisk. Stir the melted chocolate mixture into the egg yolk mixture, the gently fold through the egg whites.
- Carefully pour the cake mix into a pre-lined cake tin and bake for one hour. Test after an hour by inserting a skewer into the centre: if it comes out nearly clean, it’s ready. Remove the cake from the oven and allow it to cool.
- Serve with the orange slices and crème fraiche, plus a handful of pecans.
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