 | This is a lovely light rich-flavoured chocolate cake that is gluten-free. Use fresh berries in season if you can, or buy organic frozen raspberries. You can make a berry coulis to serve with the cake if you like: puree 200g berries with 1 tbs pure icing sugar and a dash of orange liqueur then sieve to remove the seeds. Drizzle over the cake before serving. The cake keeps well in an airtight container for a day or two... if it isn't eaten first! |
IngredientsMacadamia or extra light olive oil, to grease 50g (1/2 cup) raw cacao powder 80ml (1/3 cup) hot water 2 tsp instant coffee powder 2 tsp boiling water 100g pkt almond meal 100g (1/2 cup) caster sugar 3 eggs, separated 1 tsp pure icing sugar, sifted Fresh raspberries, to serve Copyright © Jan Purser | Method1 Preheat oven to 180°C. Brush a round 22cm cake pan (base measurement) with oil to lightly grease. Line the base with non-stick baking paper. 2 Combine the cocoa powder and hot water in a medium mixing bowl and mix until smooth. Combine the instant coffee and boiling water in a cup and stir until dissolved. Stir into the cocoa mixture. Add the almonds, sugar and egg yolks to the cocoa mixture and mix well. 3 Use an electric beater to whisk all the egg whites in a clean medium bowl until soft peaks form. Use a large metal spoon to fold a spoonful of egg whites into the cocoa mixture until combined. Then gently fold in the remaining egg whites until combined. Pour the cake mixture into the lined pan and place the pan in a roasting pan. Pour enough boiling water into the roasting pan to come two-thirds up the side of the cake pan. Bake in preheated oven for 40 minutes or until skewer inserted in the centre of the cake comes out clean. 4 Remove the cake pan from the water bath and set aside for 20 minutes to cool slightly. Turn onto a wire rack and remove the paper. Cool to room temperature. To serve, carefully place cake onto a serving plate. Dust lightly with icing sugar and cut into wedges. Serve with fresh berries. |
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