I had some friends over for dinner on Friday night so it was the perfect time to experiment with something decadent. There were a few dietary requirements (hey, it’s me after all) so I was looking for something that was gluten and grain free but didn’t use any high fructose sweetener. This flourless chocolate cake from Teresa Cutter fit the bill perfectly. Rich in healthy fats from organic butter and eggs this cake is still relatively low in sugar and uses low GL coconut sugar. It was a huge hit with everyone and is without a doubt going to be included in many a winter dinner party from now on.
200g of good quality (70%) dark chocolate (I used Lindt)
175g of organic butter (I used salted)
6 organic eggs
2 tablespoons coconut sugar
2 teaspoons natural vanilla extract or paste
good pinch of quality sea salt
Preheat oven to 150C
Lightly oil your cake tin and line completely with baking paper (20cm springform).
Melt the chocolate and butter in bowl over simmering water. Stir well and take off heat to allow to cool slightly.
Add eggs in to mixing bowl fitted with wire whisk and beat for 10-15 mins until light and creamy. Add in sea salt, vanilla and coconut sugar.
Fold through half the melted chocolate then add in the other half, folding gently until all is well combined.
Pour the mixture into the cake tin and bake for 35 mins, it should spring back lightly when touched.
Allow to cool and then place in the fridge, remaining in tin until completely cooled.
Serve with creme fraiche and berries (as pictured)