Recipe - Gluten Free Cake

Feb 10, 2014

Recipe - Gluten Free Cake (By Page_3)

Gluten Free Cake By Michael Swamy

Chef Michael Swamy , a graduate of the prestigious Le Cordon Bleu, London, worked with several Michelin chefs who observed his work closely and encouraged him to enter the world of food media. His mother having been a successful documentary film-maker, Michael literally grew up in studios, closely studying and handling various aspects of media from handling cameras to editing. This experience coupled with his culinary expertise helped Michael in creating a sound base for a career in food styling and photography – an art which he used effectively in changing the way people look at food.  As a food writer, he not only writes and blogs extensively on food, but is a Gourmand award winner in 2012 for his book The East Indian Kitchen.

Given below is one of his well loved dessert recipes :

Spiced Chocolate Flourless Cake


  • 1 teaspoon Szechuan pepper
  • 2 teaspoons fennel seeds
  • 8 star anise
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon cloves
  • ¾ cup caster sugar
  • ¼ cup water
  • 180g dark chocolate, chopped
  • 140g butter, melted
  • 3 eggs
  • Crème anglaise
  • 10 cardamom pods, split open
  • 3 slices ginger
  • 2 cinnamon sticks
  • 3 teaspoons ground cloves
  • 5 star anise
  • 2 cups cream
  • ½ cup caster sugar
  • 1 cup milk
  • 5 tablespoons black tea
  • 5 egg yolks
  • Chocolate ganache
  • 100ml cream
  • 180g dark chocolate, 70%, chopped


Preparation: 10 minutes

Cooking: 1 hour 20 minutes

  • Preheat the oven to 180°C. Grease and line four 11cm spring form cake tins. Wrap the outside of the base and sides of the tins in foil to protect them from water seeping in.?
  • For the cake, place the Szechuan pepper, fennel seeds and star anise in a small frying pan, place over a medium heat and toast until fragrant, transfer to a blender, add the cinnamon and cloves and blend to a powder. Sift. Place ¼ cup of sugar and water into a saucepan, add 2 ½ teaspoons of the spice mix, place over a high heat, stir to dissolve the sugar. Reduce heat to medium and simmer to a syrup. Place the chocolate and the syrup into a bowl; place the bowl over a saucepan of simmering water. Stir until the chocolate just melts then remove from heat. Add the butter and mix until smooth. Place the remaining sugar and eggs in a bowl and using an electric beater, beat until thick and pale. Fold the egg mixture into the chocolate mixture. Pour into the prepared tins, place tins in a roasting pan. Add enough hot water to the roasting pan to reach halfway up the sides of the spring form tins. Bake for 25 minutes or until cooked when tested with a skewer. Cool then remove from tins. 
  • For the anglaise, place the cardamom, ginger, cinnamon, cloves, star anise, 1 cup of cream and sugar in a saucepan, place over a medium heat and simmer for 10 minutes or until infused. Add the milk and tea, simmer for 5 minutes. Place the egg yolks in a bowl with the remaining cream and whisk until well combined. Strain the infused cream mixture over the egg mixture whisking continually then transfer back into the saucepan. Place back over medium heat and whisk until slightly thickened. Transfer to a bowl and allow to cool.?
  • For the ganache, Pour the cream into a saucepan and place over a medium heat, bring to a simmer. Place the chocolate in a bowl, pour over the hot cream and whisk until chocolate has melted and ganache is smooth.?
  • Smear some ganache onto a serving plate, top with cake and serve with the creme anglaise in a jug to the side.??


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