Flourless chocolate cake
- 1 teaspoon instant coffee
- ¼ cup boiling water
- ²/³ cup reduced-fat spread
- 100g dark chocolate, chopped
- ¹/³ cup cocoa powder, sifted, plus extra, to dust
- 3 eggs, separated, plus extra
- 2 egg whites
- ¾ cup brown sugarlight brown cane sugarX
- 2 cups hazelnut meal (ground hazelnuts)
- ½ cup low-fat plain yoghurt, to serve
- ½ cup mixed berries, to serve
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.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 3g
Dietary fibre 3g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us