Easter chocolate isn’t just for the kids, right? It’s a time to celebrate with family and friends as well, and this Easter flourless chocolate cake is perfect for a get-together with the ones you love.

Chef, pastry chef, author and traveller, Sarah Glover shares this recipe for your Easter celebrations. As an ambassador for Traeger Grills Australia, the internationally renowned chef from Tasmania brings skill to wood-fired cooking, scaling windswept cliffs and salty stretches of beach to create simple, uncomplicated and seriously tasty food (always with a grin!).

You won’t regret serving this delicious treat, and your gluten-free loved ones will be delighted!

 

Easter Flourless Chocolate Cake

Feeds 6, cook time 30 minutes

Equipment:

  • Traeger Grill or barbecue
  • 23cm cast-iron frying pan or cake tin

Ingredients:

  • 90g dark chocolate (70% cocoa solids), broken into small pieces
  • 135 g unsalted butter
  • 2 teaspoons rum or brandy
  • 2 teaspoons hot black coffee
  • 135 g caster (superfine) sugar
  • 5 eggs, separated
  • 135 g almond meal
  • cocoa powder, for dusting
  • Easter eggs, for decorating
  • cream, to serve

Method:

  1. Preheat your barbeque or Traeger Grill (using pecan pellets) to 180°C.
  2. Add the chocolate, butter, rum or brandy and coffee to a cast-iron frying pan and place on your Traeger Grill/BBQ. Allow the mixture to melt, stirring to combine, then remove from the heat.
  3. Place the sugar, egg yolks and almond meal in a bowl and whisk to combine, then pour in the melted chocolate mixture and stir until completely combined.
  4. Meanwhile, whip the egg whites until stiff peaks form, then gently fold into the chocolate batter.
  5. Line a 23 cm cast-iron frying pan or cake tin with baking paper, then pour in the batter. Transfer the pan or tin to the Traeger grill and cook for 30 minutes, or until the edge of the cake is firm and a skewer inserted into the centre of the cake comes out clean. Because the cake has no flour, it’s quite fragile, so it’s best to let it cool in the pan or tin before turning out.
  6. Dust the top of the cake with cocoa powder, decorate with chocolate Easter eggs and serve with cream.