Raspberry Chocolate Cake (Gluten Free)
Gluten free chocolate cake recipe "Josephine’s Flourless Chocolate Cake" Takes 2 hours / serves 8 This flourless chocolate cake is rich, dark and guaranteed to deliver just the right kind of punch. I like it the way it is, straight out of the oven, but the crème fraîche and raspberry topping give it a grown-up, elegant balance of flavours
Servings: 8 slices
Ingredients
- A little butter for greasing
- 300 g dark chocolate broken into
- small even-sized pieces
- 200 g butter
- 6 eggs separated
- 200 g caster sugar (superfine baking sugar)
- 1 tsp vanilla extract
- <em>Topping</em>
- 200 ml creme fraiche
- 225 g fresh raspberries
Instructions
- Heat the oven to 180°C/gas mark 4. Butter a 20cm loose-bottomed non-stick cake tin and line with baking parchment.
- Melt the chocolate and butter in a bain-marie. Whisk the egg whites until they are firm and stand in peaks, and then, in a separate bowl, whisk the yolks and sugar until light and creamy. Add the melted chocolate and vanilla extract and blend. Add this to the egg whites and whisk until evenly mixed.
- Pour into the prepared cake tin and place in the middle of the oven for 45 minutes. Remove from the oven, cool for 5 minutes, then carefully remove the cake from the tin. (The cake may collapse and crack at this stage, but this is normal – and besides, you’re going to top it with raspberries and cream.) Leave to cool completely, then casually spread the top with crème fraîche and finish with a cluster of fresh raspberries.
