50 baking heaven APRIL WWW.FOODHEAVENMAG.COM
1 Preheat the oven to 180°C/Gas Mark 4.
Grease a 23cm (9in) springform tin and line
with baking paper. (A)
2 Bring the water to a boil in a saucepan.
3 Turn the heat down to low, then add the
chocolate chunks and coffee. (B)
4 Stir continuously until all the chocolate
is melted, then add the butter and stir
until combined. (C)
5 Whisk the egg yolks with the sugar until
fluffy and doubled in size. (D)
6 In a separate bowl, whisk the egg whites
until stiff peaks form. (E)SERVES 8 -10
300g (10½oz) dark chocolate,
broken into chunks
225g (8oz) golden caster sugar
225g (8oz) butter, plus extra for
greasing
6 free-range eggs, separated
1 tsp instant coffee
175ml (6fl oz) water
OPTIONAL
mixed berries
crème fraîche or whipped
cream
poached pears
Flourless
chocolate cake
A little lighter than a 'normal' chocolate cake, this lourless
version by AO Life (www.ao.com/life) tastes just as amazing!
Top with your favourite fruit and plenty of cream...Step-by-step
7 Fold the melted chocolate mix into the egg
yolk mix. (F)
8 Carefully fold one-third of the egg whites into
the mix. (G)
9 Now fold the rest of the egg whites in,
being careful not to overwork it. (H)
10 Pour the mix into the prepared tin. Bake
for 50 minutes, or until a skewer
comes out clean. (I)
11 Leave the cake to cool on a rack before
transferring into the fridge for a few hours.
12 Serve with your preferred toppings, or on
its own.SERVE
WITH YOUR
PREFERRED
TOPPING!