I have recently been diagnosed as coeliac, which means that I can’t eat any wheat or gluten containing products, so conventional baked goods are out of the question! At first, I was just pleased to hear that, after what has been a very long process that involved numerous trips to hospitals and doctors and various tests, something has finally been identified.
But, then, I started to have a bit of a meltdown. A lot of my favourite foods contain gluten, not to mention my obsession with baking! I was really panicking about things that are very far in the distant future like my wedding cake (no ones going to want to come to a wedding and have to eat gluten free cake!) and questions like what if my children are really fussy eaters and only want to eat pasta with grated cheese (me at age five)?! And pizzas on the barbecue….
But, after about 24 hours of pure freak out, I managed to snap out of it, and have spent the last couple of weeks researching gluten free recipes profusely.
I went home for the weekend with my sister while my parents were away, so we decided to bake the most ridiculously decadent flour less chocolate cake ever, partially as a celebration of my new gluten free diet (waaah), and partially because Phoebe desperately wanted something sweet and I wasn’t about to miss out on the fun!
Don’t be fooled. Just because this cake is gluten free, doesn’t mean it is particularly healthy. It is still full of chocolate, butter, sugar and all the other wheat free things that make a cake a cake. The lack of any sort of flour makes it really soft and gooey, almost like a giant brownie, with the most luxurious melt-in-the-mouth consistency. It is also ridiculously easy, with only 5 ingredients, so I thoroughly recommend you whip it up this weekend, whether you’re gluten free or not, and enjoy it in the sunshine!
Flourless Chocolate Cake
2oog dark (gf) chocolate
2oog caster sugar
cocoa powder, to sprinkle on top
Begin by melting the chocolate and butter together in a bowl over a pan of simmering water. Stir it occasionally if you want (this is highly therapeutic and really enjoyable, so I recommend you do it!) Once it has melted, set it aside to cool.
Separate the eggs into two bowls. Add 1oog of the caster sugar to the yolks and whisk until they are pale and fluffy, which should take about 5 minutes.
Whisk the egg whites to stiff peaks, until they look like cloud and really hold their shape. You need the fluffiness to make your cake rise, so the firmer the better! Once they are stiff, add the remaining sugar a tablespoon at a time, whisking well after each addition.
Poor the cooled chocolate into the egg yolks and whick well. Then, fold in the egg whites. Be careful not to knock the air out of them. Pour your mixture into a greased and lined baking tray.
Bake at 160 degrees for about 45-5o minutes, or until the top is crisp. The inside should still be gooey. Don’t worry if the top starts to crack- that’s part of the charm! Leave it in the tin to cool, then sprinkle some cocoa powder over the top and enjoy with cream or ice cream and plenty of strawberries!