Flourless Chocolate, Almond & Apple Cake Recipe

"I have been looking for a few gluten free recipes lately and was told about this recipe. This recipe has no added sugar other than that in the chocolate and apple, and that it's dairy and wheat-free. I looked it up and found this recipe on the A.B.C. site recipe by Belinda Jeffrey. It is suggested to serve with softly whipped cream. It looks a great recipe and hopefully I will be making this very soon."

Original is 8 servings

Metric US

I've Tried It

Ingredients

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4 large eggs (separated)
120 grams caster sugar
120 grams dark chocolate (melted and cooled to room temperature, use a good quality chocolate)
120 grams almond meal

1 apple ( x 170g sweet apple, pink lady, gala or fuji, are ideal, cored and coarsely grated)
1 teaspoons vanilla extract
Salt, pinch of
2 tablespoons icing sugar (approx, for dusting)

Nutritional

Serving Size: 1 (90.4 g)
Calories 273.8
Total Fat - 12.6 g
Saturated Fat - 4.6 g
Cholesterol - 105.1 mg
Sodium - 42.8 mg
Total Carbohydrate - 35.2 g
Dietary Fiber - 2.1 g
Sugars - 30.6 g
Protein - 5.8 g
Calcium - 51.7 mg
Iron - 1.7 mg
Vitamin C - 0.6 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Preheat the oven to 170c.

Step 2

Lightly butter a 20cm round cake tin, line the base with buttered baking paper & dust it lightly with wheat-free cornflour or plain flour, and set it aside.

Step 3

Put the egg yolks and caster sugar into a medium-sized bowl, and beat them with a electric mixer for about 5 minutes, until they're pale, thick and creamy-looking.

Step 4

Scrape the cooled chocolate into the yolk mixture, along with the almond meal, apple, and vanilla, and gently mix them all together.

Step 5

In a dry and clean, using clean, dry beaters, whip the egg whites and salt on medium speed just until they hold soft peaks. Quickly stir a third of the whites into the chocolate mixture to lighten it, then gently fold in the remaining whites in two batches. Scrape the batter into the prepared tin, shaking it gently to level it out.

Step 6

Pop the tin in the oven, and bake the cake for about 40 minutes, or until the center feels slightly springy when gently pressed. Transfer the cake to a cooling rack, leave it in the tin for 5 minutes, then carefully invert the cake onto the rack, remove the tin and paper, and leave it to cool completely.