Serves 12
Enjoy this moist, rich flourless cake I have developed using the Gluten Free Macadamia muesli from my good friends at Brookfarm. You can bake the cake mix in a rectangular slice tray and cut into small squares and serve as a sweet treat with coffee at the end of a meal.
125g unsalted butter
200g quality dark chocolate
250g Brookfarm Gluten Free Muesli
4 large eggs
225g caster sugar
Line a 22cm spring form cake tin with baking paper
Preheat oven to 160 degrees C
Place butter and chocolate together in a heat proof bowl over gently simmering water
Remove from heat and set aside to cool to room temperature
Place muesli in food processor and blitz until it resembles a “nut meal”
Mix the eggs with the sugar until combined
Stir the egg mixture into the chocolate mix with the muesli meal.
Pour into prepared tin and bake for about 45 mins or until skewer comes out clean
Remove from oven and allow to cool
Serve with cream and fresh berries
This cake will last one week in an airtight container in the pantry or fridge