I am obsessed with a good flourless cake. Firstly because it’s so moist and doesn’t feel as heavy as flour and secondly because it’s made with almond meal so it’s a much better afternoon snack than a chocolate bar or a regular flour-based cake. This recipe calls for no butter or oil so it’s very low in calories.
50g (1/2 cup) cocoa powder
80ml (1/3 cup) hot water
1 shot of coffee
2 x 100g pkt almond meal
100g (1/2 cup) caster sugar
3 eggs, separated
Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted dairy spread to lightly grease.
Combine the cocoa powder and hot water in a medium bowl. Make the coffee and add the it to the cocoa mixture and stir until combined.
Add almond meal, sugar and egg yolks to cocoa mixture, and stir until well combined.
Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.
Pour mixture into prepared pan. Place cake pan in a roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds of the way up the side of the cake pan. Bake in preheated oven for 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Remove cake pan from water bath and set aside for 20 minutes to cool. Turn cake onto a wire rack and remove paper. Set aside for a further 20 minutes or until cooled to room temperature.
If you’re a fan of flourless cakes click here to see another one of my recipes.