Flourless Chocolate Cake

This cake was easy to prepare and tasted great with plenty of flavour.

Keyword: Chef Ray, Chocolate Cake, Clean Eating, Flourless Chocolate Cake, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes

Servings: 16

Ingredients

1 tsp instant coffee
¼ cup boiling water
⅔ cup reduced-fat spread
100 g dark chocolate chopped
⅓ cup cocoa powder sifted, plus extra to dust
3 eggs separated, plus extra 2 egg whites
¾ cup brown sugar
2 cups hazelnut meal (ground hazelnuts)
½ cup low-fat plain yoghurt to serve
½ cup mixed berries to serve

Instructions

Preheat oven to 180°C (355°F). Grease a 20cm round spring-form cake tin. Line the base and sides with baking powder.
In a heatproof jug, place the coffee and boiling water and stir gently until it dissolves.
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 set aside to cool slightly.
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.
Combine chocolate mixture with egg yolk mixture and the hazelnut meal and fold together. using a large metal spoon, fold half the egg whites into the mixture until just combined. Fold in the remaining egg whites.
Into the 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.
Slice the cake and serve with yoghurt and mixed berries.

Notes

From: Lennon, Amanda (Oct 2019) in: Sweet Treats Healthy Food Guide