Chocolate Cake (gluten free)

Chocolate Cake

I do not recall where I got this recipe from but it is another really simple one, takes a bit longer than the tray bake because you have to wait for things to cool down and ideally leave in the fridge overnight before cutting. This is a very rich, very tasty cake and good if you are gluten free cause there is no flour in it, Happy Days !!

Ingredients

• 200g dark chocolate (I use 70%)
• 200g butter
• 200g caster sugar
• 150ml strong filter coffee (or out of a coffee machine)
• 3 medium eggs

Required kit

• Baking tray 10 x 7.5 inches
• Greaseproof paper
• Medium pan
• Scales
• Mixing bowl
• Spatular
• Cooling rack
• Clingfilm

Instructions

Place the chocolate, butter, sugar and coffee into the saucepan, put on a low heat to melt and then let simmer for 10 minutes stirring occasionally. After 10 minutes take off the heat and allow to cool - give the mixture a good stir until it is silky smooth. This mixture is going to be added to the eggs so it needs to be tepid before adding.

Crack the eggs into a mixing bowl and lightly whisk, you are not trying to add air here but simply split the eggs.

When the mixture is cool enough add to the eggs and combine by mixing gently, once combined pour into the baking tray and put into a pre-heated oven for 30 minutes at 180

This cake will look very gooey and wet when it is cooked but stick with it - put the baking tray on the cooling rack for around 10 minutes then pull out of the tray onto the rack, the greaseproof paper will still be around the cake at this time. 

Once cooled take a second cooling rack and turn the cake over - remove the greaseproof, wrap the cake in clingfilm and place in the fridge preferably overnight.

Once the cake is set it can be cut into whatever size you like - remember this is a very rich cake so small is good ;-)