Tassy local, adventurer, outdoor chef and author of WILD: Adventure Cookbook Sarah Glover shares the recipe for her new favourite Flourless Easter Chocolate Cake. This (gluten-free) flourless chocolate cake topped with Easter eggs is decadent, rich, slightly boozy and easy to make, it will be a sure-fire win around the table this chocolate fuelled long weekend.

Equipment

Traeger Grill
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

Preheat your Traeger Grill (using pecan pellets) to 180°C.

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.

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