Recipe – Bent on Food’s gluten-free flourless chocolate cake
With thanks to Donna Carrier from Bent on Food in Wingham, make this yummy chocolate cake at home
Chocolate cake ingredients
- 440g Dark Couverture Chocolate
- 2 Tabs Rum
- 2 Tabs expresso coffee
- 300gm caster sugar
- 300gm butter
- 200gm ground almonds or almond meal
- 10 free-range eggs separated
Method
- Heat oven to 180 degrees Celsius.
- Grease and line springform tin.
- Melt all ingredients except the eggs and almond meal in bain-marie style. Remove from heat and stir thoroughly.
- Separate eggs and add yolks one by one along with almond meal to the melted ingredients.
- Beat whites into peaks and fold gently through chocolate mixture.
- Bake for 40 to 50 minutes.
- Serve with berry coulis and cream.
Bent on Food are located at 95 Isabella Street, Wingham. To order from their menu (now operating as takeaway only) or buy from their online range of condiments, gifts, sustainable wares and more head to Bent on Food
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