Breville SHM2 Instruction for Use download pdf (Page 25)

Gluten-free/Flourless Chocolate Cake

• 2 tbsp ground almonds plus extra for dusting the tin

• 300g dark chocolate

• 275g caster sugar

• 165g softened butter (plus extra for greasing tin)

• 5 large free range eggs

• Pinch of salt

• Finely grated zest of an orange

• ¼ tsp of mixed spice

• ¼ tsp vanilla essence

• Icing sugar for dusting

• Double cream to serve

1. Heat the oven to 180°C (160°C fan)/Gas 4.

2. Brush the tin with a little melted butter and dust with some ground almonds.

3. Slowly melt the chocolate, caster sugar, butter and salt in a bowl over a pan of hot

water then remove from the heat. Don’t let the water touch the bowl or the chocolate

may scorch and turn grainy.

4. In your mixer bowl, whisk the eggs, ground almonds, mixed spice, vanilla essence

and orange zest together on a medium speed until light, then fold the mixture into the

melted chocolate for approx 1-2 minutes or until the mixture thickens.

5. Pour mixture into cake tin and bake for 35-40 minutes. The cake will not rise much

and a light crust should form on the top of the cake whilst the inside remains moist.

6. Remove it from the tin and leave it to cool. Dust with icing sugar.

7. For best results, chill overnight to get a rich, fudgey texture.

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Breville SHM2 Instruction for Use Page 25