Chocolate Dessert Cake (Gluten Free)
Recipe: #21537
October 30, 2015
Categories: Desserts, Cakes, Australian, Baby Shower, Birthday, Easter, Mothers Day, Picnic, Romantic Dinner, Valentine's Day, Oven Bake, Gluten-Free, Vegetarian Kid's Lunches, Chocolate, Kosher Dairy, more
"I found this recipe in the Weekly Times paper, this is a gluten free cake that is a rich a dense cake. Served with cream it makes for a lovely dessert."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (65.5 g)
- Calories 257.2
- Total Fat - 19.6 g
- Saturated Fat - 8.4 g
- Cholesterol - 105 mg
- Sodium - 165.3 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 1.7 g
- Sugars - 15.5 g
- Protein - 5 g
- Calcium - 44.7 mg
- Iron - 1.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Grease a 20cm round cake tin. Line the base and sides of the tin and grease the paper.
Step 2
Place the chocolate and butter in a saucepan over another saucepan containing boiling water, making sure the water doesn't bubble into the chocolate mix. Stir over low heat until melted.
Step 3
Dissolve coffee in hot water. Add to the chocolate mix with the sugar and almond. Mix well.
Step 4
Beat in egg yolks, one at a time. Beat egg whites to stiff peaks; gently fold into chocolate mixture, gradually.
Step 5
Pour into tin. Cook in moderate oven for about 50 minutes or until firm to touch. Cover with foil if browning too much.
Step 6
Cool in tin. Cover and refrigerate for several hours or overnight.
Tips
No special items needed.
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