Name: Flourless chocolate cake
Prep time: 35 min
Cook time: 80 min
Total time: 115 min
Yield: 12 servings
Ingredients: 225g salted butter cubed, plus extra for the tin; 300g dark chocolate roughly chopped; 1 tbsp coffee powder; 6 eggs separated; 100g light brown soft sugar; 200g caster sugar; 2 tsp vanilla bean paste; 30g cocoa powder; berries to serve (optional)

Treat someone to this flourless chocolate cake – it’s ideal for anyone following a gluten-free diet, and makes an irresistible dessert, topped with fresh berries

Ingredients

225g salted butter cubed, plus extra for the tin

300g dark chocolate roughly chopped

1 tbsp coffee powder

6 eggs separated

100g light brown soft sugar

200g caster sugar

2 tsp vanilla bean paste

30g cocoa powder

berries to serve (optional)

Instructions

1 Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.

2 Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of simmering water.

3 Mix the coffee powder with 2 tbsp hot water until dissolved.

4 Stir the coffee into the chocolate and set aside to cool slightly.

5 Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form.

6 In another large bowl, whisk both the sugars, the vanilla and egg yolks together for 5-8 mins, or until pale and fluffy.

7 Sift the cocoa powder into the egg yolk mixture and mix gently to combine.

8 Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth.

9 Transfer to the tin and bake for 1 hr-1 hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Leave to cool, remove from the tin and serve with fresh berries, if you like.