CHOCOLATE DESSERT CAKE
I found this recipe in the Weekly Times paper, and am posting her to make soon. DS has a GF that is gluten intolerant and I thought I might make this one night when she is over.
Provided by Tisme
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 20cm round cake tin. Line the base and sides of the tin and grease the paper.
- Place the chocolate and butter in a saucepan over another saucepan containing boiling water, making sure the water doesn't bubble into the chocolate mix. Stir over low heat until melted.
- Dissolve coffee in hot water. Add to the chocolate mix with the sugar and almond. Mix well.
- Beat in egg yolks, one at a time. Beat egg whites to stiff peaks; gently fold into chocolate mixture, gradually.
- Pour into tin. Cook in moderate oven for about 50 minutes or until firm to touch. Cover with foil if browning too much.
- Cool in tin. Cover and refrigerate for several hours or overnight.
Nutrition Facts : Calories 249.2, Fat 22.3, SaturatedFat 11.3, Cholesterol 96.5, Sodium 118.7, Carbohydrate 12, Fiber 3, Sugar 6.7, Protein 5.8
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