Try this delicious Flourless Chocolate Cake from Chef Sarah Glover, perfect for an Easter treat.
Honestly, there is nothing we don’t love about Easter, an extra long weekend, time with family and friends and of course the food! We are a little chocolate obsessed here in the ele office and any excuse for more chocolate (and cake!) is fine by us.
We love this Flourless Easter Chocolate Cake which Sarahcooks on a Traegar Grill. You can use a grill but if you don’t have one you can bake this cake in the oven.
Recipe by Sarah Glover, Traeger Grills Australia Ambassador and Author of WILD: Adventure Cookbook.
● 90g dark chocolate (70% cocoa solids), broken into small pieces
● 135 g unsalted butter
● 2 teaspoons rum or brandy (optional)
● 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
Preheat your Traeger Grill (using pecan pellets) or oven to 180C/350F.
Add the chocolate, butter, rum or brandy and coffee to a cast-iron frying pan and place on your Traeger Grill or BBQ (or stovetop). Allow the mixture to melt, stirring to combine, then remove from the heat.
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.
Meanwhile, whip the egg whites until stiff peaks form, then gently fold into the chocolate batter.
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.
Dust the top of the cake with cocoa powder, decorate with chocolate Easter eggs and serve with cream.
About Sarah
Sarah Glover is the author of WILD: Adventure Cookbook and Ambassador for Traeger Grills Australia. The internationally renowned chef and explorer, has travelled the world in search of epic food and wild adventures. As a classically trained chef and pastry chef, Sarah 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!).
Try this delicious Flourless Chocolate Cake from Chef Sarah Glover, perfect for an Easter treat.
Honestly, there is nothing we don’t love about Easter, an extra long weekend, time with family and friends and of course the food! We are a little chocolate obsessed here in the ele office and any excuse for more chocolate (and cake!) is fine by us.
We love this Flourless Easter Chocolate Cake which Sarahcooks on a Traegar Grill. You can use a grill but if you don’t have one you can bake this cake in the oven.
Recipe by Sarah Glover, Traeger Grills Australia Ambassador and Author of WILD: Adventure Cookbook.
Flourless Easter Chocolate Cake by Sarah Glover
Equipment
● Traeger Grill or oven
● 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 (optional)
● 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
Preheat your Traeger Grill (using pecan pellets) or oven to 180C/350F.
Add the chocolate, butter, rum or brandy and coffee to a cast-iron frying pan and place on your Traeger Grill or BBQ (or stovetop). Allow the mixture to melt, stirring to combine, then remove from the heat.
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.
Meanwhile, whip the egg whites until stiff peaks form, then gently fold into the chocolate batter.
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.
Dust the top of the cake with cocoa powder, decorate with chocolate Easter eggs and serve with cream.
About Sarah
Sarah Glover is the author of WILD: Adventure Cookbook and Ambassador for Traeger Grills Australia. The internationally renowned chef and explorer, has travelled the world in search of epic food and wild adventures. As a classically trained chef and pastry chef, Sarah 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!).
Love chocolate and want more? Click here for our Dark Chocolate Cherry Easter Egg Bark and here for a Blender Chocolate Mousse Recipe.
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