Gluten-free chocolate delight
Jason and Wendy Fu of Wellington's Tinakori Bistro have been serving their legendary chocolate cake for the past decade and it's one of their most popular desserts.
The gluten-free cake is served with an anglaise and raspberry sorbet.
Without flour in the cake, Wendy Fu explains that it tastes more chocolatey and is smooth and creamy, like a cross between a cake and a chocolate mousse.
"We use a lot of chocolate. It's lighter and it tastes better than most other chocolate cakes," she says.
Her husband, the chef, says the anglaise and raspberry sorbet balances out the sweetness of the chocolate, providing a tart taste.
GLUTEN-FREE CHOCOLATE CAKE WITH ANGLAISE AND RASPBERRY SORBET
250g sugar and 175g of sugar in separate bowls
525g of bitter chocolate
265g of butter
Preheat the oven to 160 degrees Celsius.
Put the water, butter and 175g of sugar in a pot and melt on stove. Add the chocolate, melt and mix well.
Put the eggs into a mixer and mix for two minutes on high speed. Slowly add 250g of sugar into the mixer. Mix the egg and sugar for 15 minutes. Turn the mixer on low speed, then slowly add the pot of chocolate into the mixer and mix well.
Pour the chocolate mix into a round tin and put in the oven. Cook for 30 minutes, then take the tin out and wait for it to cool. Leave the cake in the fridge for two hours so it can be easily cut.
Serve with Kaffee Eis raspberry sorbet.
Tinakori Bistro, 328 Tinakori Rd, Thorndon. Ph 4990567. Open every evening, and five days for lunch, excluding Sat and Sun.