THERMOMIX FLOURLESS CHOCOLATE ESPRESSO CAKE

Ingredients (Makes 12 slices)

  • 150g Butter or Coconut Oil, softened. (Extra for greasing)
  • 100g Walnuts, raw or activated
  • 150g Coconut Sugar
  • 200g Dark Chocolate (70% Cocoa), broken into pieces
  • 2 tbsp Espresso (very strong)
  • 1 tbsp Rum or 1 tsp Rum Essence
  • 5 eggs, seperated
  • 1/4 tsp Cream of Tartar
  • Cocoa Powder, for dusting
  • 1 batch Cashew Cream, to serve (Optional)

Directions

  1. Preheat oven to 180oC. Lightly grease and line a springform cake tin (21 cm) with baking paper and set aside.
  2. Place walnuts into mixing bowl and mill 6s/ Speed 6. Transfer into a bowl and set aside.
  3. Place sugar into mixing bowl and mill 20s/ Speed 9.
  4. Add chocolate and grate 10s/ Speed 9.
  5. Add espresso, rum or rum essence and butter or coconut oil, and melt 3 mins/ 50oC/ Speed 2.
  6. Add reserved ground walnuts and combine 10s/ Speed 5.
  7. With blades rotating speed 3.5, add egg yolks 1 at a time through the hole in mixing bowl lid, allowing a few seconds between the addition of each yolk. Transfer batter into a large bowl and set aside. Thoroughly clean and dry mixing bowl.
  8. Insert butterfly whisk. Place egg whites and cream of tartar into mixing bowl and whisk 3 min/ Speed 4, until stiff peak form. Gently fold whipped egg whites into batter until just combined, taking care not to overmix.
  9. Carefully spoon batter into prepared cake tin and bake for 40-50 minutes (180oC), or until a wooden skewer inserted into the centre of the cake comes out clean. Leave to cool in tin (approx 20 mins), then remove and transfer to a wire rack to cool completely. The cake may crack and sink a little in the centre as it cools.

 

Tip: This cake will be slightly crumbly if cut while warm, so patience pays off if you wait until it is fully cooled before serving. It improves texture when stored in a sealed container overnight at room temperature.

Recipe adapted from Quirky Cooking by Jo Whitton

For more allergy-friendly recipes for the whole family from Quirky Cooking, buy it here.