Lock-down recipe #6
Welcome to our church lock-down recipe #6! It’s for a flourless Chocolate Cake. Yeah, we thought #5 would be the last one, but we had a special request to bring this one to you…
This flourless chocolate cake is perfect if you’re gluten-free. It’s also good for using as a dessert at Passover.
Just as a reminder, we’re doing this to try and make up for being closed whilst during the lock-down – and for people thereby missing out on the cakes, buns and biscuits that would normally have been on offer at the Coffee Morning, Afternoon Tea and Summer Fair. Whilst we’re getting nearer to meeting together again, it might still be some time before we can safely have these events again.
To see our previous lock-down recipe, for Coffee Oat Biscuits, please follow this link.
#6: Flourless Chocolate Cake
You’ll need the following ingredients:
- 4 ounces (120g) dark chocolate;
- 4 ounces (120g) margarine;
- 5 ounces (150g) caster sugar;
- 2 ounces (55g) cocoa powder;
- 3 eggs, beaten;
- 1 teaspoon vanilla extract
Then you’ll want a greased 20cm cake tin, dusted with cocoa powder; an oven pre-heated to 300 degrees F, 150 degrees C or Regular 2.
Melt the chocolate and margarine slowly.
Remove from the heat and stir in the sugar, cocoa powder, eggs and vanilla.
Pour into the prepared cake tin and bake for 30 minutes.
Let it cool in the tin for 10 minutes then put on a wire rack to cool completely.
Slices can be reheated in the microwave for around 20 seconds before serving. We suggest you serve it with cream or ice cream. Enjoy!
So, that’s our lock-down recipe #6! Please use the comment section below to let us know how you get on. We really do intend this to be our last one but if you’ve any special requests then please let us know! We hope you’ve found these recipes useful.