Never be more than 12 steps away from chocolate! (Terry Moore)
My husband has suffered from ME for nearly seven years now. Back in 2010, my parents suggested that he should pilot a gluten free diet for a while to see if it would make any difference to his levels of fatigue. We have found this lessens his symptoms to a certain extent and so now we try to avoid gluten whenever possible. I am not saying this will help all people who have ME but it is something that has worked for us.
One of my first attempts to cut out the gluten was a flourless chocolate cake. The recipe I first saw used a lot of icing sugar- too much for my liking, so I experimented with the measurements and added different ingredients like ground almonds and crushed gluten-free cornflakes instead. They all worked! I am determined to carry on experimenting so watch this space…..
Flourless Chocolate Cake (serves 8+)
For the cake mixture
4 large eggs separated
125 grams icing sugar
50 grams ground almonds or an extra 50 grams icing sugar.
100 grams of butter
200 grams of dark chocolate
200 grams milk chocolate
200 grams of white chocolate
8 tbsp. double cream plus a bit extra (around 250ml in total)
- Preheat the oven to 180C/Gas 4/350F
- Take a 20 cm diameter non-stick baking tin and put a circle of baking paper in the bottom.
- In a microwaveable bowl, add the 200 grams of chocolate and the butter and heat until melted. Leave to cool. I Microwave the chocolate 15 seconds at a time and stir at each interval, ensuring the mixture does not burn.
- In one bowl, whisk the egg whites until it forms stiff peaks.
- In another bowl, whisk the egg yolks, ground almonds and icing sugar until incorporated.
- Once mixed, fold the chocolate into the egg yolk mixture.
- Gradually fold in the egg whites with a metal spoon until there are no white bits. Take it slow and keep as much air in the mixture as possible.
- Pour into the baking tin and bake for 30-40 minutes. It is ready when you stick a knife in the cake and it comes out clean.
- Take the cake out of the oven and leave to rest before turning it out onto a cooling rack.
- To make the ganache icing, melt the white chocolate in a saucepan with 4 tablespoons of double cream. Once it has completely melted, pour into a bowl and leave to cool.
- Do the same with the white chocolate.
- Once cooled, mix some more cream into the mixture until it is loose enough to pipe onto the cake. Design your cake in anyway you like, slice and serve.
- The first time I made this cake, I tried whisking the egg whites without an electric whisk. Let’s just say that to form the stiff peaks took some time! So it can be done, but it isn’t advisable.
- As you maybe can tell, I am no expert with piping but the more I try it, the better I get. One day, I would like to take some courses to perfect my technique but for the time being, I will keep on practising!