Flourless Chocolate Bundt Cakes

These gluten and nutmeal free chocolate bundt cakes are the most delightful moist, dense chocolate cakes I've ever tasted. There are only 3 ingredients, eggs, chocolate and butter and the Tefal Cuisine Companion whips the batter to perfection in a matter of minutes. The cakes are cooked in a Bain Marie which gives them the most light texture and they're perfect to serve with whipped cream and fresh berries for dessert or afternoon tea.


Note: I used a mixture of 45% cocoa and 70% cocoa chocolate to give a perfect chocolate balance, neither too sweet nor too bitter.
Note: I use eggs from an 800 gm carton of 12 eggs.
Note: It's important to use good quality Cooking Chocolate. Plaistowe or Cadbury

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Place oven rack one level down from centre. Preheat oven 160 deg fan forced. Generously grease 4 mini bundt tins and place bundt tins in baking tin measuring approximately 30cm x 20cm.

Flourless Chocolate Cake Batter

4 large Eggs placed in warm water for 7 minutes
180 gms 45% cocoa Cooking Chocolate (Plaistowe, Cadbury or Nestle)
50 gms 70% cocoa Cooking Chocolate (Plaistowe, Cadbury or Nestle)
115 gms Butter softened

Insert Whisk. Stopper out.
Add eggs
Sp8:10mins
Whilst eggs are beating place chocolates in microwave safe glass bowl and melt in microwave on med/low temp and then add very softened butter and stir to combine. Set aside stirring from time to time.
After eggs have completed beating.
 Start Sp4:30sec pouring combined melted chocolate and butter mixture through hole in lid.
Remove whisk and gently fold through with spatula.
Pour batter evenly into prepared mini bundt tins.
Place in preheated oven and carefully pour boiling water up to 3/4 of the height of the baking tin.
Bake 20-25 mins or until tops of cakes are firm to the touch.
Remove bundt tins from Bain Marie and leave for 10 mins on cooling rack before turning out to cool completely. Cakes will settle whilst cooling.
Decorate as desired.
I left my cakes to cool, then refrigerated for 1/2 hour before spooning chocolate glaze over cakes, decorating with whipped cream, chocolate curls and serving with raspberries.

Chocolate Glaze

170 gms 45% cocoa Cooking Chocolate 

90 gms 70% cocoa Cooking Chocolate 

1 teaspoon Canola or Vegetable Oil

Melt chocolates in microwave on med/low heat and stir in oil until combined.

Spoon over chilled bundt cakes placed on a wire rack and leave until chocolate sets refrigerating if necessary.

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.