Lighter than flourless cakes, the whole family will think this is ‘normal’ rich chocolate cake. Finished with crimson raspberries and a dusting of icing sugar - it looks like a French gateau.
Separate the egg whites from the yolks and set aside. Grease and line a quiche pan (removable base) with greaseproof paper. Then grease the paper as well.
Melt the chocolate over hot water and mix in the hot coffee and brandy. When combined add the margarine and roughly 3/4 of the caster (powder) sugar and remove from the heat. Stir in the almond meal, sifted GF flour, water and lightly beaten egg yolks.
Whip the egg whites with the remaining caster (powder) sugar until it forms stiff peaks. Gently fold these into the chocolate mixture. Pour the mixture to two thirds full in the quiche pan. Do not use more mixture than this because it will rise and spill in the oven. (If there is any left over you can make a few individual Rich Chocolate Puddings using patty pan cases.)
Bake at low heat ~ 170oC for about 20 minutes. Then carefully turn the cake around in the oven to ensure it rises evenly. Bake for a further 20 - 30 minutes. It is baked when it springs back to a gentle touch in the centre.
Allow to cool in the pan. Turn upside down onto a plate to become cold. Ten minutes before serving - pour on a generous amount of frozen raspberries. Then dust with the pure icing sugar. The raspberries soon thaw on an Aussie summer day.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Food Intolerance Institute of Australia www.foodintol.com
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