Kiddipedia
This delicious cake is and great for the whole family and also gluten-free. If you are feeling adventurous let your children help you make it so they feel like they are part of the celebration. It’s a wonderful treat after a special romantic dinner for two or perfect to share with friends.
TIP There are a few easy steps to making this cake, but it comes together really easily and I’m sure you’ll want to make it often. You could make the cake in a heart shaped tin, if you like.
NOTE. The cake needs to cool for 25 – 30 minutes before removing from the pan, but if you can’t resist you can always just scoop up yummy, warm spoonful and serve with a little sweetened whipped cream or ice cream. If you are using individual ramekins you can serve them warm or cool them a little.
SERVES 10 – 12 portions (or 8 – 10 ramekins)
PREP TIME 20 minutes
BAKING TIME 30 – 40 minutes
Ingredients
500gm dark chocolate, chopped or chocolate chips
¾ cup butter or ghee
9 large eggs, separated
¼ cup sugar or coconut sugar
1 tsp vanilla essence (optional)
¼ tsp sea salt (to taste)
Method
- Preheat oven to 180C and line a spring form tin (approx. 25.5 x 30.5) with 2 pieces of baking paper forming a crisscross (to ensure the batter does not leak) and generously rub with butter. You can also just use a regular cake tin, baking dish or individual ramekins and serve right from them, if you prefer.
- Melt the chocolate and butter in a double boiler or in a pan set over boiling water. Be careful not to get any water in the chocolate mixture or it will harden. Stir well to combine and remove from heat.
- In a large bowl beat the egg yolks and ¼ cup of sugar or coconut sugar with an electric mixer until they thicken a little. Then gently add the chocolate mixture to the egg yolks and sugar and combine well.
- Beat the egg whites until they form soft peaks. Then fold the egg whites into the chocolate mixture and gently mix to combine.
- Pour the mixture into the prepared tin and bake for approx. 30 – 35 minutes until the edges are firm, but the center still jiggles a little. You may need to loosely cover the cake with baking paper if it is browning too quickly. If using ramekins, the baking time will be shorter approx. 20 – 25 minutes.
- Cool the cake on a wire rack for approx. 30 minutes before removing from the tin.
- Remove the sides of the baking tin and gently slide the cake onto a serving plate with the baking paper or gently remove the baking paper. If the cake comes apart a little just reform it and then generously top the cake with whipped cream and/or ice cream, berries and a little raspberry sauce.
Raspberry Sauce
This simple sauce is wonderful over the cake, ice cream or missed in with yoghurt. It’s also great mixed in sparkling wine or sparkling juice to the make a festive cocktail.
MAKES Approx. 1 cup
PREP TIME 5 minutes
Ingredients
1 cup raspberries (frozen and thawed or fresh)
2 – 3 tbsp honey or maple syrup (to taste)
A little filtered or spring water (to thin)
Method
- Place the ingredients in the blender and blend until well combined. You may need to add a little more water while blending, but not too much because it will be too thin.
- Strain out the seeds and check for sweetness. Add a little more honey or maple syrup if needed and refrigerate for up to 4 days. You can freeze the coulis for up to 1 month and thaw when needed.
“Chef to the Stars”, Kate McAloon’s natural talent for creating healthy food with amazing flavours has made her a favourite among some of the world’s most well-known celebrities such as: Dwayne ‘The Rock’ Johnson, Miranda Kerr, Gwyneth Paltrow, Orlando Bloom, The Spielberg family, Megan Mullally & Nick Offerman, Courteney Cox, Sheryl Crow, David Arquette and Meg Ryan.
Kate’s book, The Flavour of Joy is more than a cookbook! It includes stories to inspire, uplift and amuse, as well as over 80 delicious easy to prepare healthy recipes, tips, a few of her more memorable celebrity kitchen mishap stories and some of her clients’ favourite dishes.
Bringing people together through food around a communal table is one of Kate’s great joys. Much of her inspiration comes from her favourite global destination, the French Riviera, where she lived and attended cooking school at the Moulin de Mougins Restaurant and also worked as an apprentice chef in their kitchen.
Contact Chef Kate to schedule a Cooking Workshop, Private Cooking Class Parties or her Personal Chef work.
Email: theflavorofjoy@gmail.com
Website: theflavourofjoy.com
Facebook: Chef Kate McAloon
Instagram: @ChefKateMcAloon
