Gluten Free Chocolate Meringue Cake
Ingredients
- 240g dark chocolate, chopped
- 180g unsalted butter, chopped
- 2 eggs, whole
- 4 eggs, separated
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1/3 cup buckwheat flour
- 1/3 cup almond flour
- 1/2 tsp baking powder
- 1 cup coconut sugar
- 1 tsp white vinegar
- 3 tsp cornflour
- 1/4 cocoa powder
Preparation
Preheat oven to 160C
Line a 24cm springform tin
Place the butter and chocolate in a double boiler
Stir until the chocolate is melted
Remove from the heat and set aside
Place 2 eggs, extra yolks, coconut sugar and vanilla in the bowl of an electric mixer
Whisk until pale and thick
Slowly add the chocolate
Sift in the flour and baking powder
Add the almond flour and fold to combine
Pour into the tin and bake for 35 mins
Allow to cool slightly
Increase oven temp to 180C
Place 1 cup of coconut sugar in a high speed blender to form a fine powder
Place the egg whites in the bowl of the electric mixer and whisk on high until soft peaks form
Add the powdered sugar, 1 tablespoon at a time, whisking for 30 secs before adding more
Scrape down the sides of the bowl, add the vinegar and whisk for 2–3 mins until the meringue is thick and glossy
Add the cornflour and cocoa and fold
Spoon the meringue onto the cake and spread evenly
Return to the oven for 20–25 mins or until the meringue is golden and crisp
Allow to cool in the tin for 15–20 mins
Remove the springform ring
Allow to cool to room temp before refrigerating for 2 hours before serving
