Perth Naturopathic Nutrition Expert Perth Western Australia | Women`s Health | Autism | Detox Programs | Weight Loss

Flourless Chocolate Cake with Fresh Fruit

Serves 6 to 8 people

Macadamia or extra light olive oil, to grease

50g (1/2 cup) cocoa powder

80ml (1/3 cup) hot water

2 tsp instant coffee powder

2 tsp boiling water

1 x 100g pkt almond meal

100g (1/2 cup) caster sugar

3 eggs, separated

Berries, to serve

1. 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.

 Use fresh berries in season – you can make a coulis out of the berries if you like (puree 200g berries with 2 tbs icing sugar and a dash of orange liqueur) to serve with the cake and a few whole berries.

The cake keeps well in an airtight container for a day or two.

Published in Australian Good Taste magazine October 2004
Copyright © Jan Purser