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
September 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.

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

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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Gluten-free nutty chocolate traybake

Ingredients

Method

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