About this recipe:Oooooooh! Chocolate cake...what more do I need to say? It's not low in calories but it is gluten free and perfect if you are baking a birthday cake for someone who needs to avoid flour or wheat.
200g caster sugar
1 teaspoon instant coffee granules
500g dark chocolate
120ml whipping cream
1 tablespoon icing sugar
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Grease and line a 23cm cheesecake or springform cake tin.
Heat caster sugar, butter, water, coffee and chocolate in a saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Beat in the eggs and pour into the prepared tin - the mixture will look very thin.
Bake until a skewer inserted in centre comes out clean, about 45 to 50 minutes. Cool completely. Remove from tin and cover cake with clingfilm. Chill in the fridge for at least 4 hours.
Beat whipping cream and icing sugar in a chilled bowl until stiff. Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake.