Coeliac-Friendly Truffle Cake

A delicious gluten free dessert.


  • 6 large eggs separated
  • 6 oz caster sugar
  • 5 oz dark chocolate (55%)
  • 1 oz cornflour
  • 2 tblsp cold water
  • 10 floz double cream
  • 4 oz dark chocolate (70%) 
  • 0.50 oz cocoa powder


  1. Pre-heat oven to 175C. In a large bowl, whisk egg whites until stiff
  2. In a medium bowl, beat the sugar and egg yolks until pale. Break chocolate into heat-proof bowl, add water and melt on low heat.
  3. Add cornflour and coco powder to sugar and egg yolks and beat until well incorporated, then mix in the melted chocolate.
  4. In three stages add egg whites to the chocolate mix, folding very gently
  5. Pour mixture into two lightly greased cake tins lined with baking parchment. Bake for 20 mins and allow to cool in the tins
  6. For The Filling
  7. Heat cream and chocolate together and mix well. Allow to cool and place in the fridge for 4 hours. Remove from fridge and whip until thick.
  8. Spread filling over one half and on top. Decorate with chocolate shapes.


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