Gluten-free hot cross buns
Paul Hollywood's fruity bakes are just as delicious when you make some simple swaps to make them wheat-free
Flourless chocolate cake
Serves 10 - 12
More effort
Prep:
Cook:
plus cooling
Treat someone to this flourless chocolate cake – it’s ideal for anyone following a gluten-free diet, and makes an irresistible dessert, topped with fresh berries
Skip to ingredients
- 225g salted buttercubed, plus extra for the tin
- 300g dark chocolateroughly chopped
- 1 tbsp coffee powder
- 6 eggsseparated
- 100g light brown soft sugar
- 200g caster sugar
- 2 tsp vanilla bean paste
- 30g cocoa powder
- berriesto serve (optional)
Nutrition: Per serving (12)
- kcal436
- fat29g
- saturates17g
- carbs34g
- sugars31g
- fibre3g
- protein7g
- salt0.5g
Method
step 1
Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
step 2
Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of simmering water.
step 3
Mix the coffee powder with 2 tbsp hot water until dissolved.
step 4
Stir the coffee into the chocolate and set aside to cool slightly.
step 5
Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form.
step 6
In another large bowl, whisk both the sugars, the vanilla and egg yolks together for 5-8 mins, or until pale and fluffy.
step 7
Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
step 8
Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth.
step 9
Transfer to the tin and bake for 1 hr-1 hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Leave to cool, remove from the tin and serve with fresh berries, if you like.
