This is a gluten-free and diary-free choclate cake that cuts well, is soft but not crumbly, with an optional white jelly coconut topping.
About a 7 inch / 18 cm cake tin is needed
For the cake
Four eggs separated into yolks and whites
Sugar 30 grams mixed with the flour
Sugar 40 grams mixed with the egg whites
Salt - a pinch to taste
Olive oil 30 ml
Baking soda 1 teaspoon, flat, gluten-free
Flour, gluten-free, white self raising 55 grams
Coconut milk cream 220 grams
Cream of tartar 1/2 teaspoon
Cocoa powder 3 flat teaspoons
For the Topping
Agar-Agar powder 1 1/2 teaspoon
Sugar 20 grams
Coconut milk 220 grams
Sift all the dry ingredients together in one bowl
Use a separate bowl to beat the egg whites until stiff, then beat in the 40 grams sugar and sprinkle in the cream of tartar
and another bowl to beat the egg yolks with the olive oil and coconut cream until they form a smooth paste.
Next add the flour mix a little at a time to the yolk mix and mix till they form a smooth paste.
Then add the stiff egg white a little at a time, folding it gently into the mixture.
Place the misture in an oiled non-stick cake tin and cook for 35 minutes at 180C
For the topping, dissolve the agar in the cold coconut milk, then warm gently until just below a simmer and the colour changes. Now keep it warm by standing in a bowl of hot water until the cake is cooked and cooled.
Take the cake out of the tin, then place it back in the tin. ( You could use a clean tin for this stage ) Now pour the topping over the cake , to fill the sides as well as cover the top, and leave to set.
Place in the fridge to set well before removing from the tin.