Flourless, wheat-free and kosher for Passover, this rich and moist chocolate sponge is still one of the best chocolate puddings ever! I made it last year with great success, and will probably make it every time I do a wheat-free or Pareve (kosher for Passover) dinner.

 

This recipe is republished with thanks to Wheat-Free.org - an online resource for wheat free food help. 

 

They say,

Flourless chocolate cake, cooling in the tin

Preheat oven: 190 C, fan 170 C, 375 F, Gas 5

 

Line a 225mm (9") circular springform cake tin with non-stick baking paper.
 
Put the chocolate pieces and butter into a saucepan and melt over a gentle heat until compeltely melted and well combined.
 
Beat the egg whites until they are stiff, when you can tip the bowl on its side and the beaten egg whites don't move you know that you have beaten it enough.  Then add half of the sugar and beat together.
 
Add the other half of the sugar to the egg yolks and beat together until the mix is creamy and thicker.
 
Add the egg yolk mix and the ocffee to the melted chocoate, gently stir the ingredients together.
 
Gently fold the beaten egg whites into the mixture, ensuring that the air beaten into the egg whites is not lost.
 
Mix the ground almonds, cocoa powder and baking powder together thoroughly, then slowly add this mix to the chocolate mix.  Make sure that both mixes are well combined, but do not beat the ingredients together.
 
Pour the mixture into the bakin tin and bake for 45-50 minutes.  TO check that the cake is cooked properly insert a skewer into the centre of the cake, if it comes out clean then the cake is cooked.
 
Leave the cake in the baking tin for 30 minutes to cool, then turn out to cool completely on a wire cooling rack.
 
Before serving, dust with either sieved cocoa powder or icing sugar.