Flourless Chocolate Cakes

Last night I had some lovely ladies around and we talked about God and ate chocolate cake. What a great combo! I’ve said I’ll post the recipe on my blog, so here it is! These little beauties are super quick to make. I made them in 20 minutes while rushing around hiding the last minute bits and pieces before my guests arrived. And they are gluten free, so it was a great way to attempt fattening up my skinny gluten free guests! 😉

Thank you Donna Hay for another delicious cooking moment! They were yummy, soft and melt in your mouth, with lovely chewy bits around the outside. This came out of her Modern Classics 2 book. (Love that book!)

Flourless Chocolate Cakes

180g (6oz) butter, chopped
220g (7 1/2 oz) dark cooking choc, chopped
1 1/4 cups caster (superfine) sugar
3/4 cup almond meal
1 cup cocoa powder, sifted
5 eggs

Preheat oven to 140C (280F). Place the butter, chocolate and sugar in a saucepan over low heat and stir until melted and smooth. Place the almond meal and cocoa in a bowl and whisk in the chocolate mixture. Add the eggs gradually, whisking until well combined. Grease 12x 1/2 cup capacity non-stick muffin tins.
Spoon in the mixture and bake for 30 minutes or until firm. Allow to cool in the tins. (I had trouble getting them out of tins, better to use butter I think over cooking spray.) Serve with thick cream or chocolate glaze and fresh berries if desired. (I didn’t have cream, but ice-cream went down a treat!)Makes 12. (I made 13)

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