Danielle's Cabin Crew Blog
Today I'm feeling a bit sad. A guy I dated for four years when I was still at school, his Dad passed away over the weekend in a car accident. It's very tragic, he was still quiet young. I decided to go to the memorial service this morning.

So today, must be a day for all things relating to comfort, happiness and that he is now in a better place....
Flourless Chocolate Cake
Preparation Time

15 minutes
Cooking Time
40 minutes

Ingredients (serves 8)

Melted reduced-fat dairy spread, to grease
50g (1/2 cup) cocoa powder
80ml (1/3 cup) hot water
2 tsp instant coffee powder
2 tsp boiling water
1 x 100g pkt almond meal
100g (1/2 cup) caster sugar
3 eggs, separated
Strawberries, washed, sliced, to serve


Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted dairy spread to lightly grease. Line the base with non-stick baking paper.

Combine the cocoa powder and hot water in a medium bowl. Combine the instant coffee powder and boiling water in a cup. Add the coffee to the cocoa mixture and stir until combined.
Add almond meal, sugar and egg yolks to cocoa mixture, and stir until well combined.

Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.

Pour mixture into prepared pan. Place cake pan in a roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds of the way up the side of the cake pan. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Remove cake pan from water bath and set aside for 20 minutes to cool. Turn cake onto a wire rack and remove paper. Set aside for a further 20 minutes or until cooled to room temperature.

Cut cake into wedges and carefully transfer to serving plates. Serve with strawberries.

Tropical Trifle

· 2 x 250g packets jam roulettes
· 1 / 2 cup Malibu (coconut flavoured liqueur)
· 85g packet raspberry-flavoured jelly crystals
· 85g packet orange-flavoured jelly crystals
· 85g packet mango-flavoured jelly crystals
· 600ml thickened cream
· 2 tblsps caster sugar
· 500ml thickened custard
· 1 / 4 cup fresh passionfruit pulp
· 2 mangoes, sliced

1. Cut jam rolls into four even slices. Place half over base and around side of a serving bowl (10-cup capacity). Brush with half the liqueur.

2. Make raspberry jelly according to packet instructions. Cool to room temperature. Pour over jam rollettes in serving bowl. Refrigerate until set. Repeat layering with orange and mango jellies, refrigerating between layers until set.

3. Beat cream and sugar in a small bowl with an electric mixer until firm peaks form. Gently fold half the cream into custard in a large bowl. Pour over set jelly.

4. Arrange remaining rollettes over custard mixture and brush with remaining liqueur. Drizzle with passionfruit pulp. Top with remaining whipped cream. Cover and refrigerate overnight.

5. Serve trifle topped with mango slices.

* Preparation time 25 minutes
* Makes 8 servings
1 Response
  1. This blog is very nicely written by you.Flourless Chocolate Cake is my favorite cake.I am fond of eating it.Thanks for sharing the recipe of Flourless Chocolate Cake.I will surely make this on this sunday

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All comments are welcome. But I am quiet sensitive so keep it clean, sweet and always in my favour!!