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
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