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Almond & raspberry flourless chocolate cakes
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Create adorable, rich gluten-free cakes with love.
Ingredients:
  • Light olive oil spray, to grease
  • 60g butter
  • 55g (1/4 cup) caster sugar
  • 15.00 gm cocoa powder
  • 30g (1/4 cup) almond meal
  • 1 egg, lightly whisked
  • 20.60 gm milk
  • Fresh raspberries, to serve
  • 150g dark chocolate, coarsely chopped
  • 40.40 gm pouring cream
Instructions:
  • Preheat your oven to 180°C. Grease two 9cm heart-shaped cake pans with oil spray.
  • In a small saucepan, melt together the butter, sugar, and cocoa powder over medium-low heat, stirring constantly for 5 minutes until smooth. Allow it to cool slightly before using.
  • Combine almond meal, egg, and milk with the cocoa mixture, then distribute the batter evenly into the pans. Bake for 10-12 minutes until firm, then let cool slightly before transferring to a wire rack to cool completely.
  • In a small saucepan over medium-low heat, melt the chocolate with the cream until smooth, stirring occasionally for about 5 minutes. Let the ganache cool and thicken, stirring occasionally.
  • Generously coat the cakes with the luscious chocolate ganache and beautifully garnish with fresh raspberries.

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