This flourless chocolate fridge cake is best serve cold from the fridge. It’s a brand new recipe for those who prefer gluten free. It’s not dairy free but it still tastes delicious. It’s really refreshing and even my husband and our two daughters enjoyed it!
You can decorate the cake to your own preference or use the buttercream recipe on my blog.
Ingredients for cake mixture:
6 egg yolks
390ml almond ground
1 Tsp Baking Soda
70ml Equagold Cocoa Powder
200ml Caster Sugar
240ml Vanilla Yogurt
188ml Unsalted Butter at room temperature
5ml Vanilla Essence
Pinch of Salt
For the Cake:
Cream together the butter and eggs. Add in the caster sugar and mix together till well combined.
In a seperate bowl sift in all the dry ingredients and add to the egg mixture.
Add in the vanilla yogurt and mix well.
Add in the cake mixture into a prepared glass serving dish prepared with baking paper.
Bake in the oven on 180 degrees celsius for 45-50 min till cake tester comes out clean.
100ml fresh cream
Let it cooldown a little, poke holes using a round steel pin, all over the cake and pour over fresh cream.
Let it cooldown completely.
Dark Chocolate Buttercream
Decorate with any buttercream to your preferences or the dark chocolate buttercream on my blog.
The Dark Chocolate buttercream you can find here: