We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Gluten-free chocolate and coffee cake

Gluten-free chocolate and coffee cake recipe

3 ratings

Sumptuously rich and creamy, this decadent flourless chocolate and coffee cake is topped with a velvety Baileys cream and is perfect for serving to gluten-free guests this Christmas. See method

  • Serves 12
  • 30 mins to prepare and 45 mins to cook, plus cooling
  • 465 calories / serving
  • Freezable

Ingredients

  • 125g (4oz) unsalted butter, cubed, plus extra for greasing
  • 300g (10oz) good-quality dark chocolate (minimum 70% cocoa solids), broken into pieces
  • 6 large eggs, 4 separated
  • 75g (3oz) light brown soft sugar
  • 2 tbsp espresso coffee, cold (or 2 tsp instant espresso powder with 2 tbsp hot water, cooled)
  • 100g caster sugar
  • 300ml pot double cream
  • 1 tsp icing sugar
  • 3 tbsp Baileys
  • chocolate coated coffee beans, to decorate
  • grated chocolate, to decorate

Each serving contains

  • Energy

    1925kj
    465kcal     23%

  • Fat

    37g 53%

  • Saturates

    21g 105%

  • Sugars

    24g 27%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 26g Protein 6.9g Fibre 2.5g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease and line a 23cm (9in) springform cake tin with baking paper.
  2. Melt 250g (8oz) chocolate in a bowl set over a pan of gently simmering water. Add the butter and leave to melt into the chocolate. Once melted, stir and set aside to cool slightly. Roughly chop the remaining chocolate and set aside.
  3. In a large mixing bowl, beat 2 whole eggs and 4 egg yolks (reserve the whites) with the soft brown sugar until combined, then fold in the chocolate mixture and the cold coffee.
  4. In another bowl, whisk the 4 reserved egg whites until stiff with an electric whisk, then gradually whisk in the caster sugar a little at a time until it is all incorporated and the mix is shiny and stiff.
  5. Add one spoonful of the egg white mix to the chocolate mixture and fold together, then carefully fold in the rest of the egg whites. Fold in the chopped chocolate.
  6. Spoon the mixture into the prepared tin and bake for 40 mins or until the cake has risen but the centre is no longer wobbly. Set the cake aside to cool in the tin. The middle will sink a little but don’t worry, this always happens with flourless cakes.
  7. Once cool, remove from the tin and put on a serving plate. In a bowl, whip together the double cream, icing sugar and Baileys until softly whipped, then spoon on top of the cake. Scatter with chocolate coated coffee beans and grated chocolate.

Freezing and defrosting guidelines

Bake according to the recipe and allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months, without the topping.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven. After it is defrosted thoroughly, top with the cream and decorations.

See more Gluten-free Christmas recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat. 

You may also like

Be the first to comment

blog comments powered by Disqus