Today seemed a fitting day to post my Birthday cake seeing as today is my mum’s Birthday! Happy Birthday Mum! I now have an even better appreciation of mum’s Birthday given that she spent her 30th in hospital with me. Back then you were allowed one night out from hospital without bub and dad came and took mum out to dinner.
They both fell asleep at the table they were so exhausted. Sorry mum! I was due the day after her Birthday so I could have actually arrived on the day and totally stolen her day!
For every Birthday in the last few years I have made one request for my Birthday cake – a flourless chocolate cake from a fancy bakery in New Farm. Last year I had the pleasure of meeting Jocelyn, the cake’s creator but I was too big a wimp to ask for the recipe.
Sidenote – if you really love chocolate then you’ll really love my free chocolate eBook. Click here to get your copy.
Fast forward to a few weeks ago and what did I spot in the local paper… the recipe shared by Chester Street Bakery. I was stoked and decided I’d make my own this year. When I mentioned it to mum she kindly offered to make it for me.
It really is the best ever flourless chocolate cake. It’s rich like mud cake and really dense and forms a crunchy crust around the outside. It lasts for days – ok technically lasts for days but not around me, it’s too delicious.
Mum topped it with the icing from my best ever chocolate mud cake and perfection was born. If you need a gluten free cake for a celebration then this is it. Look no further. It’s pricey to make, with its 9 eggs but it’s worth it trust me. Thanks for making it for me mum!
What about you? Do you have a favourite Birthday cake?
- 375g butter
- 375g dark chocolate
- 75g plain gluten-free flour (can use regular plain flour if you want)
- 60g almond meal
- 9 free-range eggs
- 225g caster sugar (save 25g)
- 90g Demerara sugar
- Pre-heat the oven to 175C fan-forced and grease and line the base of a 28cm round cake tin.
- Heat the butter in a medium saucepan over low heat just until melted.
- Take it off the heat and stir through the chocolate until melted.
- Transfer the mixture to a large stainless steel bowl.
- In another bowl, combine the flour and almond meal.
- Place the egg yolks in a separate bowl and whisk through 200g of the caster sugar then whisk through the Demerara sugar.
- Whisk the almond meal and flour through the chocolate mixture then add the egg yolk/sugar and whisk it in too.
- In the bowl of an electric mixer, beat the egg whites to soft peaks then add the rest of the sugar and whisk just until mixed in.
- Use a whisk to fold the egg whites into the rest of the batter in two batches.
- Pour the batter into the tin and bake for 45 minutes or until a cake tester inserted in the middle comes out clean.
- Leave to cool in the tin.
- Serve at room temperature.
- Best made at least 24 hours ahead of serving.