This wonderful recipe is from Macmillan's Little book of Treats. Delicious and gluten free, this is chocolate cake at its best!
7 ingredients5 steps
Gluten Free
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line a round, loose-bottomed 20cm tin.
Step 2
Place the dark chocolate and butter into a large bowl over a saucepan of simmering water. Heat gently to melt the contents. Stir until the mix has melted then add the golden caster sugar.
Step 3
Remove from the heat and pour into a bowl with the egg yolks, flour, baking powder and vanilla extract. In another clean, dry bowl beat the egg whites until stiff.
Step 4
Add the egg white mix one tablespoon at a time and fold into the cake mix. Gradually mix everything together, pour into a cake tin and bake for 50 minutes.
Step 5
Leave to cool for five minutes before turning out and serving with fresh cream and raspberries.
Ingredients
MetricImperial
150gDark chocolate
110gUnsalted butter (diced)
125gBillington's Unrefined Golden Caster Sugar
4Large free range egg(s) (seperated)
50gGluten free plain flour
1 tspGluten free baking powder
1 tspNielsen-Massey Vanilla Extract
Utensils
Loose bottomed 20cm round tin
Large heatproof bowl
Saucepan
Wire cooling rack
Nutritional information per 77g serving
Energy 328cal
Fat 19g
of which Saturates 11g
Carbohydrates 32g
of which Sugars 27g
Protein 4.8g
Salt 0.24g
6 Baker Ratings
Favorite recipe I make when I have a sweet tooth and my husband also loves it !! 💕
