This cake needs very little introduction. The universal secret weapon to winning hearts and tempting family or friends, a devilishly rich and fudgy slice of chocolate cake is high up on my dream-dessert list. Dark, deep notes of chocolate and cocoa nibs pair perfectly with salt-studded savoury pretzels and peanut flour, balancing the sweetness of this sumptuous and completely irresistible gluten-free chocolate treat.
Salted Pretzel Chocolate Truffle Cake
This chocolate centrepiece is easier than ever – just mix in a bowl, bake and decorate with pretzels. I promise it’s that easy (all that’s left to do is lick the spoon!)
125g butter, chopped into small chunks
400g dark chocolate, broken into pieces
50g cacao nibs (I like Naturya available in most large supermarkets – alternatively you can add another 50g dark chocolate)
4 large eggs, separated
60g golden caster sugar
3 tbsp peanut flour (I use Sukrin available in most large supermarkets – alternatively you can use ground almonds or plain flour)
2 tsp sea salt
50g salted pretzels
1. Preheat the oven to 180C, fan 160C. Lightly grease and line a 23cm springform non-stick cake tin with greaseproof paper. Place the butter and chocolate in a large bowl over a saucepan of simmering water and stir until melted and smooth. Remove the bowl from the heat and set aside.
2. Place the egg white in the bowl of an electric mixer and whisk on medium speed until soft peaks form. Gradually add the sugar and whisk until the mixture is thick and glossy.
3. Add the egg yolks, cocoa nibs, peanut flour (or other) and salt to the chocolate mixture and stir to combine. In three batches, gently fold the egg white mixture into the chocolate mixture until just combined. Pour into the tin and arrange the pretzels on top. Bake for 25 minutes or until the edges are cooked when tested with a skewer and the centre is just set. Place in the fridge for 2-3 hours or until chilled. If you’re refrigerating for more than 3 hours, remove it from the fridge about an hour before serving to allow it to come to room temperature)
Photography, recipe & styling: Natalie Seldon
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