Chocolate Walnut Flourless Gateau

Chocolate Walnut Flourless Gateau Recipe

Chocolate and walnuts are a marriage made in heaven. Giving a favourite an even healthier twist, this cake comes with a serving of oats too. It’s flourless, gluten free, moist and delicious. Make it ahead as a tea cake or dessert.

Cooking time
30 min
Serves
8
1
1

Ingredients

    Walnut Oat Base

     

    • 30g butter, frozen, grated
    • 150g walnuts
    • 40g Saffola Plain Oats, powdered 
    • 15g brown sugar

     

    Chocolate Filling

     

    • 4 egg yolks
    • 50g brown sugar
    • 15ml kahlua {optional}
    • 1 vanilla bean, scraped {or 1 tsp vanilla extract}
    • 15g coffee powder
    • 100g dark chocolate, melted with 2 tbsp water, cooled
    • 4 egg whites
    • 50g brown sugar {reserve 1 tbsp for topping}
    • 30g oatmeal {powdered oats}
    • 1/2 tsp baking powder
    • 10g Powdered sugar for sifting

How to make Chocolate Walnut Flourless Gateau

    • Preheat oven to 180 C. Butter an 8" springform tin. Line the base with parchment paper
    • Run walnuts, oats and 1 tablespoon brown sugar in food processor till ground. Add the chilled butter and pulse till it all comes together
    • Gently press this into the bottom and up the sides of the baking tin to form a base
    • Place the egg whites in a large bowl. Add 50g brown sugar, pinch of cream of tartar and beat on high speed to stiff peaks. Reserve
    • Place the egg yolks in another large bowl. Beat on high speed for 5-7 minutes until thick and mousse like
    • Add the Kahlua, remaining 50g brown sugar, coffee powder and scraped vanilla bean, and continue to beat for another 3 minutes. Gently stir in the oats flour and baking powder
    • Fold in the melted chocolate
    • Gently fold in the beaten egg whites, beginning with a quarter at a time
    • Turn the filling over the walnut base and spread uniformly. Sprinkle over with 1 tbsp brown sugar
    • Bake for approximately 30 minutes, cool in the pan for another 15-20 minutes
    • Loosen sides, and leave to cool completely for about 2 hours. The centre will drop/sink
    • Chill, slice and serve

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Comments

the recipe is very interesting, since i...

the recipe is very interesting, since i am a vegetarian , i would like to know if i can replace eggs with condensed milk.

Apr 24, 2015

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Average: 4 (1 vote)
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