Gluten-free nutty chocolate traybake

Name: Gluten-free nutty chocolate traybake
Yield: Makes 12 squares
Cuisine: British recipes
Ingredients: Vegetable oil for greasing; 100g dark chocolate, broken into chunks; 3 medium free-range eggs, separated; 70g caster sugar; 75g ground almonds; 1 tsp fresh ground coffee; 25g pecans, chopped

Easy
October 2010

Easy
October 2010

Makes 12 squares
Takes 40 minutes to make, 20 minutes to cook

This gluten-free brownie recipe is made without butter or oil but don’t worry these chocolatey squares are still deliciously squidgy in the centre.

Gluten-free recipes

Nutrition: per serving

Calories: 140kcals
Fat: 8.9g (2.2g saturated)
Protein: 3.8g
Carbohydrates: 12g (11.1g sugars)
Salt: 0.1g

Nutrition: per serving

Calories: 140kcals
Fat: 8.9g (2.2g saturated)
Protein: 3.8g
Carbohydrates: 12g (11.1g sugars)
Salt: 0.1g

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Ingredients

Vegetable oil for greasing
100g dark chocolate, broken into chunks
3 medium free-range eggs, separated
70g caster sugar
75g ground almonds
1 tsp fresh ground coffee
25g pecans, chopped

Vegetable oil for greasing
100g dark chocolate, broken into chunks
3 medium free-range eggs, separated
70g caster sugar
75g ground almonds
1 tsp fresh ground coffee
25g pecans, chopped

Method

Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a shallow 18cm square cake tin with baking paper.
Place the chocolate in a bowl over a pan of simmering water to melt.
Meanwhile, whisk the egg yolks and sugar until pale and creamy.
Stir in the ground almonds, melted chocolate, coffee and pecans.
In a clean bowl, whisk the egg whites to stiff peaks, then fold one-third of them into the chocolate mixture to help loosen it. Carefully fold in the remaining egg whites, then pour the mixture into the tin.
Bake for 18-20 minutes until the surface is slightly springy to the touch. Leave to cool in the tin before cutting into 12 pieces.

Method

Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a shallow 18cm square cake tin with baking paper.
Place the chocolate in a bowl over a pan of simmering water to melt.
Meanwhile, whisk the egg yolks and sugar until pale and creamy.
Stir in the ground almonds, melted chocolate, coffee and pecans.
In a clean bowl, whisk the egg whites to stiff peaks, then fold one-third of them into the chocolate mixture to help loosen it. Carefully fold in the remaining egg whites, then pour the mixture into the tin.
Bake for 18-20 minutes until the surface is slightly springy to the touch. Leave to cool in the tin before cutting into 12 pieces.

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3.4 votes

Reviews

Read what others say...

Chng Rida says:
18th Jun 2017 at 2:01 am
I have not try yet but notice there is no butter or oil in it, right?
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Elle Watson says:
14th Mar 2016 at 7:00 pm
Hello – I do not have a coffee machine/grinder so what do you recommend I use in place of the freshly ground coffee?? :)
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1. Rebecca Brett says:
  21st Mar 2016 at 11:19 am
  Hi Elle, you could definitely use a teaspoon of regular coffee (like Nescafe) or a ground coffee (like Illy or Lavazza)
  Hope that helps and happy baking
Hope Devonport says:
1st Jun 2015 at 2:29 am
I love this recipe because my mother who is gluten intolerant as well as being disabled can no longer stand up long enough to bake. It never fails to make her smile when I make her this delicious traybake though.
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