Flourless cake is a delight,for gluten caring

people,and this awesome recipe is absolutely

gluten free.

You could  serve it plain with a blob of ice

cream or fresh cream without the chocolate

topping if you prefer.

Once in a while indulgence  is no sin at all.!

As the baking process takes about 2 hours on a

slow oven(in a water bath) ,it is best to bake

the day before ,and refridgerate before adding

the toppings.The mixing is very simple ,and

even a beginner can try a hand at this..(by

following the rules)

Let’s get into the recipe now

Ingredients for the cake

5 eggs

8 oz.dark chocolate

7 oz. melted butter

8 oz.sugar

Melt the chocolate in a double boiler (bain-

marie).

Don’t let the vessel containing the chocolate

come in contact with the water as the chocolate

will tend to turn bitter.

Once the chocolate is warm ,add the rest of the

ingredients  and beat ,till the mixture glossy

and well blended.

Pour into a cake tin(with parchment /butter

paper at the bottom only).Grease the sides.

Keep this tin in a another bigger tray with

water   covering 1/3 of the cake tin (check

water level after an hour and  fill if needed).

Bake in a slow oven 160 degrees for 2 hours.

For the Milk Chocolate Ganache

You could use dark chocolate too.

Ingredients

1 cup fresh cream

150 gms of chocolate

1-2 tblsp.of rum or brandy

2 tsp corn syrup or liquid glucose(optional)

Heat the cream ,and add to the chocolate ,and

mix well .Add the liquor and mix well.

Pour over cake.Allow to set.

Decorate with chocolate and fresh strawberry or cherries,or any type of berries you like.

Note.After refridgerating the cake(before

you add toppings) take care when you

remove the cake from the pan.

Slight heating at the bottom and sides is

required to loosen the cake.You could use a

blowtorch ,or heat slightly on the stove.

The photo shows a marble effect .I made a

fresh cream coat and then poured the ganache.

You can directly pour the ganache without any

fresh cream coat.