This is a favourite gluten free chocolate cake recipe that tastes sublime! It is based on an Australian Women’s Weekly recipe which I modified to remove the milk based dairy content but it still uses eggs.
Hints & Tips
- GF, Veg
- Prep Time: 20m
- Cook Time: 1h
- Total Time: 1h 20m
- Serves: 16
- Category: Baking - Desserts, Desserts, Gluten Free, Vegetarian
Ingredients
- 6 Eggs
- 300 grams Lindt 70% Cocoa Dark Chocolate
- 100 grams Lindt Creamy Milk Chocolate
- 1/2 cup Dark Sugar Firmly Packed - Can Use Coconut Sugar or Dark Brown Sugar
- 270 milligrams Tin Coconut Cream
- 1/3 cup Cointreau or Triple Sec or Other Orange Flavoured Liquer
Instructions
- Preheat oven to 180 degrees celsius. Grease and line a 22cm spring form cake tin with baking paper.
- Melt Lindt chocolate in a bowl over simmering hot water. Stir until well combined and the mixture is smooth. Set aside to cool.
- Beat eggs and sugar with an electric mixer for at least 5 minutes until the mixture is creamy. Gradually beat in cooled chocolate and mix well.
- Separately combine coconut cream and liqueur in a bowl and then fold into the chocolate mixture until well combined. Pour mixture into prepared pan.
- Place baking pan into a baking dish. Pour boiling hot water into the dish so it comes about halfway up the side of the baking pan. Bake cake for 30 minutes. Cover with foil and bake for another 30 minutes. Cool in pan.
- Refrigerate overnight and then turn onto a serving dish and serve as is, or dusted with cocoa powder.
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