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Flourless chocolate cake & berry trifle
Flourless chocolate cake & berry trifle
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulgent flourless chocolate cake layered with creamy vanilla yogurt and tart berries creates a light and irresistible trifle.
Ingredients:
  • 100g dark chocolate, melted
  • 75g caster sugar
  • 75g unsalted butter, melted
  • 60g almond meal
  • 6.60 gm vanilla extract
  • 3 eggs, separated
  • 24.00 gm pure icing sugar
  • 200g strawberries, halved
  • 200g low-fat yoghurt
  • 100g ricotta
  • 125g punnet blueberries
Instructions:
  • Preheat the oven to 180C and prepare a 20cm springform cake pan by greasing and lining it. In a bowl, mix together the chocolate, caster sugar, and butter. Stir in the almonds and 1/2 tsp of vanilla until well combined.
  • Whisk in egg yolks one by one, mixing thoroughly after each addition.
  • Using electric beaters, whip egg whites until stiff peaks form, then delicately fold them into the chocolate mixture. Transfer the mixture into a pan and bake for 25 minutes, or until a skewer inserted comes out clean. Allow to cool.
  • Combine icing sugar and half of the strawberries in a food processor and blend until smooth. In a separate bowl, mix yoghurt, ricotta, and remaining 1 tsp vanilla until smooth.
  • Divide the crumbled cake evenly among 4 glasses. Top with vanilla yogurt, coulis, blueberries, and the remaining 100g strawberries.

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