My aunt is coeliac, so when she visits I make this flourless, gluten free chocolate cake. It is absolutely delicious and everyone enjoys it, particularly when topped with some icing sugar, chopped nuts, whipped cream or raspberries. Yum!

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You could also use the same recipe for a Swiss roll cake, adding the whipped cream and raspberries as the filling before rolling.

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Flourless, Gluten Free Chocolate Cake Recipe

Ingredients

• 175g / 6oz chocolate (milk or dark)
• 5 large eggs separated
• 175g / 6oz caster sugar
• Small carton of whipping cream
• Punnet of raspberries (you could use strawberries or blueberries instead)
• Icing sugar for dusting

Method

• Heat the oven to 180c. Grease and line an 8-inch cake tine and set aside.
• Melt the chocolate in a heatproof bowl over a simmering pan of water, Ensure the bowl is not touching the water or the chocolate will go grainy. Once melted leave aside to cool.
• Add the egg yolks and sugar to the bowl and mix well, until pale in colour.
• Fold the cooled chocolate into the mixture.
• In a separate clean bowl, add the egg whites and whisk until they form stiff peaks.
• Gently fold a quarter of the egg whites into the chocolate mixture until no egg whites are showing. Add the rest of the egg whites in and fold well.
• Pour the mixture onto the prepared tin and cook in the oven for approx 25 minutes or until firm to touch.
• Leave to cool on a wire rack for 10 minutes before remove from the tin to cool fully.
• Serve with a dusting of icing sugar, some whipped cream and raspberries.

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Have you got a good gluten free chocolate cake recipe? Leave a comment below and let us – we’d love to hear from you!