Our first rule for eating anything sweet is that it must taste really really great – in other words be worth the calories. This is a cake which is dense, fudgy, chocolatey and easy to make. Its also gluten free which is a bonus – serve with some raspberries and some chocolate coffee buttercream as an optional extra.
These slices are 2”sq pieces approximately – so portion size is small but enough
Gooey Chocolate Cake
3 eggs separated and 1 whole egg
175g good quality dark chocolate, gently melted
40ml good quality cold coffee (I save it from my morning brew!)
75g ground almonds
15cm tin – greased and lined with parchment
Beat the egg yolks, whole egg and the sugar until thick and creamy
Fold in the almond meal, melted chocolate and cold coffee
Beat the egg whites until stiff and fold into the egg chocolate mix. Don’t overbeat as you as much air as possible.
Pour into the tin and make at 180C for approximately 30-40 minutes – you should check at 30 minutes as if the skewer comes out slightly gooey in the centre but the top feels dry then it is done enough.
Let cool before cutting and serving with some raspberries and chocoalate buttercream
Chocolate Butter Cream Icing
30g good quality chocolate melted
100g icing sugar
½ tsp coffee granules
Beat everything and serve with the cake