Flour Free Chocolate Cake by Hannah King
1. Preheat oven to 180°C/160°C fan/350°F/Gas Mark 4.
2. Place the chocolate and Lurpak® butter in a large bowl over a pan of simmering water until melted.
3. Meanwhile, whisk the egg yolks with half the sugar until thick, pale and creamy.
4. In another bowl, whisk the egg whites until stiff peaks form, then gradually add the rest of the sugar until thick and glossy, like a meringue.
5. Fold the chocolate and Lurpak® butter mixture into the egg yolk mix, then gently fold this into the beaten egg whites.
6. Pour into the tin, tap lightly to level the surface and bake in the centre of the oven for 35-40 minutes until well risen. Remove and leave to cool in the tin.
7. Whisk the cream until soft peaks form and stir in the Chambord®.
8. When the cake has cooled, invert onto a plate and cover with whipped cream and raspberries.
9. Decorate as you like.
Ingredients
- 200g good quality dark chocolate
- 200g unsalted Lurpak®
- 4 large eggs, separated
- 200g caster sugar
- 350g raspberries
- 400ml double cream
- 40ml Chambord®
- 23cm (9in) greased cake tin
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