Gluten Free Chocolate Cake

Flourless and Nutmeal Free Chocolate Cake

This is a rich and dense flourless and nutmeal free chocolate cake. It does require folding through with spatula after being mixed in the Cuisine Companion so as not to deflate the mixture. I always place eggs in warm water for 7 minutes, this helps to maximise the volume when whisking.  I prefer to bake this cake using 2 x 20 cm loose bottom cake tins which makes it easier to remove the cakes from the tins once baked. This cake forms a light crust when baking and is ready when a skewer inserted in the middle comes out clean. I have used a raspberry mousse filling in the centre of the cake, around the outside  and also for the piped border and a tart raspberry jelly on top. Both recipes can be found by typing 'raspberry' in the search function. Take this cake out of the fridge 20 minutes before serving.

Note: Australian cup and spoon measurements used. 1 cup = 250 mls, 1 tablespoon = 20 mls. 

Grease and line bottoms of 2 x 20cm round loose bottomed cake tins.
225 gms unsalted butter
255 gms dark cooking chocolate
6 eggs. Place eggs in warm water for 7 minutes.
210 gms caster sugar
1 tspn vanilla extract
75 gms cocoa sifted into Cuisine Companion bowl
Pinch of salt
Melt butter and chocolate on med/low in microwave. Stir with metal spoon until smooth. Set aside.
Insert whisk. Stopper out.
Add eggs and sugar. Sp8:16mins or until pale and doubled in volume.
Add vanilla, salt and sift cocoa into bowl Sp4:15sec
Add chocolate/butter mixture Sp4:20sec.
Remove whisk and GENTLY fold mixture with spatula to finish off. Mixture will have a mottled appearance.
Pour into cake tins and bake at 170deg for 20mins or until done when tested with skewer.
Cakes won't rise very much and will settle after baking.