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Flourless white chocolate cake recipe
Flourless white chocolate cake recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Elevate tea time with our indulgent white chocolate flourless cake twist. Perfect for any sweet craving!
Ingredients:
  • 100g butter, chilled, chopped
  • 155g (3/4 cup) caster sugar
  • 200g gluten-free white chocolate, chopped
  • 1 tsp vanilla bean paste
  • 5 eggs, separated
  • 155g (1 1/2 cups) almond meal
  • 45g (1/2 cup) desiccated coconut
  • Icing sugar, to dust
  • Whipped cream, to serve
  • Fresh raspberries, to serve
Instructions:
  • Preheat your oven to 180C/160C fan. Lightly grease a 20cm springform pan and line the base with baking paper.
  • Melt butter, caster sugar, and chocolate in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Stir with a metal spoon until smooth. Remove from heat and swiftly mix in vanilla, egg yolk, almond, and coconut.
  • In a clean, dry bowl, beat the egg white with electric beaters until firm peaks form. Stir in a large spoonful into the chocolate mixture to loosen it, then gently fold in the rest of the egg white until evenly combined, being mindful not to deflate it too much.
  • Carefully transfer the mixture into the pan and bake for 45-50 minutes until the cake springs back when lightly touched. Let it sit in the pan for 20 minutes to cool. Run a knife around the edges to loosen the cake, then remove the sides and base of the pan before transferring the cake onto a wire rack to cool completely.
  • To serve, sprinkle the cake with icing sugar and garnish with whipped cream and fresh raspberries.

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