Wheat Free Chocolate Cake


5ml (1 t) instant pure coffee granules

80ml (⅓ cup) boiling water

200g butter, diced

180g dark chocolate, chopped

30ml (2 T) cocoa powder, sifted

4 extra large eggs, separated

250ml (1 cup) Huletts castor sugar

500ml (2 cups) ground almonds

Cocoa powder, for dusting

Double cream, to serve

Seasonal berries to decorate

  1. Preheat the oven to 180°C.
  2. Grease a 23cm x 6cm spring form cake tin. Line base with baking paper.
  3. Place the coffee powder and boiling water in a jug and stir to dissolve.
  4. Place the butter, chocolate, cocoa powder and coffee mixture in a medium saucepan over low heat while stirring until melted and combined. Remove from the heat. Transfer to a bowl to cool slightly.
  5. Using an electric beater, beat the egg yolks and Huletts castor sugar until thick and set aside.
  6. Using a clean electric beater, beat the egg whites until soft peaks form and set aside.
  7. Add the chocolate mixture and ground almonds to the egg yolk mixture. Stir to combine.
  8. Using a large metal spoon, gently fold half the egg whites into the chocolate mixture. Repeat with remaining egg whites.
  9. Pour the cake mix into the prepared pan and bake for 40 to 45 minutes or until a skewer inserted into the centre comes out with moist crumbs clinging.
  10. Leave the cake to cool completely in the cake tin before removing and placing on a serving plate.
  11. Decorate with seasonal berries and dust with cocoa. Serve with cream.

This cake freezes well but is inclined to sink a little in the centre as it is gluten free.