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%) 
  • 0.5 oz cocoa powder


  • Pre-heat oven to 175C. In a large bowl, whisk egg whites until stiff
  • 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.
  • Add cornflour and coco powder to sugar and egg yolks and beat until well incorporated, then mix in the melted chocolate.
  • In three stages add egg whites to the chocolate mix, folding very gently
  • Pour mixture into two lightly greased cake tins lined with baking parchment. Bake for 20 mins and allow to cool in the tins
  • For The Filling
  • 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.
  • Spread filling over one half and on top. Decorate with chocolate shapes.