Death by Chocolate - Low Fat Gluten Free Chocolate Fudge Cake
'Chocolate, we need to talk,' I said sternly. 'My derriere is expanding, I am busting out of my jeans and it's all your fault. I want a divorce!'.
Yes, I made that announcement on Twitter recently and I meant it too. But when I saw this recipe in one of my old Australian Women's Weekly books, I had a word with my people and we agreed that I should bake the cake. I made a promise with my people that my baking the cake would be on my terms and on the proviso that the cake I presented was a low fat and gluten free indulgence. Fear not, dear readers, this is no 'diet cake', merely a lower fat (gluten free) version.
Now, if after reading this snippet, you decide I am a 'nutter' of some kind, then you are probably quite right! But when you taste this cake and smell the luscious aromas that fill your kitchen as you bake it, you will forgive me my quirkiness, I know.
I have adapted a recipe from Low Fat Feasts (the Australian Women's Weekly Simply Lite series) and is one I have made many times over the last decade. *I substituted wholemeal plain flour with organic buckwheat flour and have also successfully made the cake with half quantities of buckwheat flour and half arrowroot (tapioca) flour. To compensate this change in the flour, I have increased the chocolate quantity slightly. I also grind my own fresh almond meal.
So, here is the recipe and step by step photos. What are you waiting for... cut yourself a slice and enjoy!
LOW FAT GLUTEN FREE CHOCOLATE FUDGE CAKE
100g dark chocolate, chopped
1/2 cup cocoa powder
1 cup brown sugar, firmly packed
1/2 cup boiling water
2 egg yolks
1/4 cup almond meal
1/3 cup buckwheat flour*
4 egg whites+
Preheat your oven to 180 degrees C. Carefully line the base and sides of a deep 20cm round cake tin with baking paper. Combine the chocolate, cocoa and sugar with the boiling water in a bowl and stir until the mixture is well combined. Stir in the egg yolks, then fold in the almond meal and flour.
Beat the egg whites until firm peaks form and gently fold the egg whites into the chocolate batter. Do this in two batches, as this will ensure that the cake is light and fluffy. Transfer the mixture into the prepared cake tin and bake for 35-40 minutes. Remove from the oven and allow to stand in the tin for five minutes, then turn out onto a wire rack onto which you have placed a fresh sheet of baking paper. Remove the rest of the baking paper and allow to cool slightly.
Serve warm dusted with a little icing sugar and with a side dollop of yoghurt (if you like) and strawberries or raspberries. Serves 8-12.
+Don't waste the remaining egg yolks. Use them for breakfast or make a scrumptious carbonara.
Note: The original recipe contained only 7.5g of fat per serving. I have added 15g of dark chocolate to the ingredients.
So tell me, dear readers, would you like to indulge in a slice of this deliciousness?
Hello, I'm Lizzy, the writer, cook and traveller behind
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Weights & measures
I use Australian standard measuring cups and spoons in my recipes. Viz: one tablespoon = 20mls; one cup = 250mls. For detailed conversions click here.