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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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No flour? No problem. This flourless chocolate cake is rich and decadent but with a healthier spin. It is also easy to make gluten free if you check the tips below. What more could you ask for!
1 Preheat oven to 180°C. Grease a 20cm round spring-form cake tin. Line the base and sides with baking paper.
2 In a heatproof jug, place the coffee and boiling water and stir gently until it dissolves.
3 In a saucepan set over a low heat, place spread, chocolate, cocoa powder and coffee mixture and heat, stirring constantly, for 2 minutes, until spread and chocolate are melted. Remove from heat and and set aside to cool slightly.
4 In a bowl, place egg yolks and brown sugar and beat using an electric mixer for 5 minutes, or until thick. In a separate bowl, using an electric mixer, beat egg whites until soft peaks form.
5 Combine chocolate mixture with egg yolk mixture and the hazelnut meal and gently fold together. Using a large metal spoon, fold half of the egg whites into the mixture until just combined. Fold in the remaining egg whites.
6 Into prepared pan, pour batter and smooth surface. Bake for 45–50 minutes, or until a skewer comes out clean. Cool cake completely in pan. Dust with extra cocoa powder.
7 Slice the cake and serve with yoghurt and mixed berries.
Make it gluten free: Check chocolate and cocoa powder are gluten free.
Calories 240 cal
Kilojoules 1010 kJ
Total fat 18 g
Saturated fat 3 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
My absolute favourite cake. Healthier or not this is delicious. We struggle to find hazelnut meal so have made it with almond meal and it is just as delicious.