Decadent Flourless Chocolate Cake recipe – gluten free! – topped with a glossy coconut and chocolate ganache
2 tablespoons cocoa
1/4 cup boiling water
100g dark chocolate (Lindt 70%), roughly chopped
1/4 cup (60g) coconut oil
1/2 teaspoon vanilla extract
2 eggs, separated
1/3 cup xylitol
1/4 cup almond meal
pinch of salt
Glossy chocolate ganache:
3 tablespoons coconut milk
50g dark chocolate (70%)
1 tablespoon coconut oil
Preheat the oven to 180º C. Grease and line a 15cm cake tin with baking paper. If you have a small springform tin, this would be preferable, but not essential. Place the cocoa in a medium sized heatproof bowl. Add the boiling water and mix to a smooth paste. Add the chopped chocolate and coconut oil. Heat in the microwave until the chocolate is melted. Whisk until smooth and glossy. Stir in the vanilla extract and set aside to cool.
Whisk the egg yolks into the cooled chocolate mixture. Fold in the almond meal. In a separate bowl whisk the egg whites with a pinch of salt until frothy. Add the xylitol a spoonful at a time until the whites are stiff and meringue-like. Fold a third of the whites into the chocolate mixture to loosen up the batter. Follow with the remaining whites and fold through lightly.
Pour the batter into the tin and tap lightly. Bake for 30 minutes. When testing with a skewer for doneness, remember it will be fudgy. Set aside to cool completely in the tin before turning out. Try to turn it out into the palm of your hand and place directly onto its base.
For the ganache, heat all the ingredients together in a small bowl. Mix thoroughly to form a smooth ganache. Pour over the cooled cake and decorate with fresh berries. Once cooled, the ganache will set and thicken.