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My son Felix is allergic to gluten. To his sheer happiness I found this Gluten Free Chocolate Cake recipe, it is delicious and sticky, just like it should be. The whipped cream on top is just pure decadence! Add orange zest if you do not like the liquor. Serves 10.
250g dark chocolate, 70%
125g unsalted butter
6 eggs, 2 whole and 4 separated whites/yolks
20g caster sugar
A dash of Cointreau liqueur
1 springform (23 cm)
Cream filling:
1 tbsp vanilla sugar or extract
Another dash of Cointreau
500ml double cream
Preheat the oven to 180 C. Line the springform
with baking paper in the bottom of the form.Make the chocolate melt in
a bainmarie or in your micro. Let the butter melt in the still warm
chocolate bowl.
Beat the whole 2 eggs, add the 4 yolks with some
of the caster sugar. Beat the egg whites moderately, not too stifff
though. Carefully fold the egg whites into the chocolate before pouring
the whole lot into the springform tin. Bake in oven for around 35
minutes. Let the cake rest on the wire rack before springing it open
Gently beat the cream and add the vanilla sugar and the
Cointreau, if you like. Fill the cake with the cream filling on top and
serve. Decorate with some raspberries and indulge..
Tags: Recipes for Moms Dessert Recipes Gluten Free Chocolate Cake |
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