Not eating gluten has made me realise many things: GF cookies should be called rusks. GF bread could be used for construction – the loaves are essentially bricks, and delicious, moist, chocolate cakes are very, very hard to come by.
The only slice of gluten free chocolate cake that has ever tasted delicious – and not like a load of sickly-sweet sugar – is at Tasha’s. Well having said that, I can guarantee you – this recipe beats that cake. It’s gluten free, flourless and perfect for every occasion!
(Skip to the bottom for ingredients and watch my video for the method…)
Watch the video for this recipe here:
There have been way too many times that I have baked a cake and been disappointed because it’s too dry or not chocolatey enough. Once you’ve made this cake, there’s no going back. This is a recipe for life, my friends!
Every time I make this cake – everyone makes those “hmm… Ooooh… Oh my gaaaash…” sounds for a couple minutes – even after the cake is finished.
This cake is one of those cakes that go well with anything. Ice cream, cream, berries, fruit… more chocolate?… and because it’s only got 6 ingredients you don’t make much mess.
Let me know if you decide to give it a go! You’ll have everyone asking you for the recipe.
- 200 g unsalted butter
- Spray and Cook
- 200 g dark chocolate (70% or more)
- 1-3 tablespoon(s) strong coffee
- 6 large free-range eggs
- 250g caster sugar
- 70g cocoa powder – extra for dusting
- Double Boiler
- Cake Tin
- Thermomix (Or electric mixer)
Watch my video above! Let’s bake together!