Gluten Free 3 Ingredient Cake

Couldn't be more doable or impressive...a 3 ingredient cake!?

This recipe is ideal for 2 situations that I find myself in on a weekly basis:

1) It's a Thursday or Friday, around 4pm. You've been 'good' all week, I'm talking salads, turning down the office birthday cakes, and sweet treats that everyone is bringing back from their hols, that keep eyeing you up as you walk past, yeah those... But the time has come for a sweet treat. This cake is that, it's light and carb free and darn tasty. Hitting the sweet spots without (completely!) undoing your good week's work.

 2) You need a light pudding to end a feast. You've had Kettle Chips and a mountain of houmous, something with pastry for starter and a steak so big, it could have been a whole cow on on your plate. Accompanied by chips. And most of your dining companion's chips. Pudding is still very much on the cards though. 

It is light, fluffy (just like a souffle), really simple and you will be astounded at the sweet taste, that just comes from the white chocolate. I've added some dark chocolate shards to serve with & bring a bit more crunch and texture. But if you can't be arsed to make these, the cake is enough on it's own and can be served with berries or even drizzled with plain melted chocolate.

I was very grateful to be introduced to this cake by the wonderful Miranda (mum of my dear dear friend Alice), who loves to tinker around in the kitchen. It is  known as a Japanese Cotton Cheesecake and became famous by blogger, Ochikeron

Serves 8


4 eggs separated

160g cream cheese

160g white chocolate

For the chocolate shards:

160g dark chocolate

1 tbsp flaked almonds

You will also need an 18cm cake tin

1. Melt the white chocolate in a heatproof bowl over a pan of simmering water. Preheat the oven to 170c.

2. Meanwhile whip the egg whites until stiff peaks form.

3. Once the chocolate has melted, add the cream cheese and mix until smooth. Remove the bowl from the heat and add the egg yolks. Mix together.

4. Add half the whipped egg white to the chocolate and cream mixture and fold in. Add the 2nd half and fold in.

5. Grease and line a cake tin with greaseproof paper (both the base and around the sides). And then grease the paper again so the cake doesn't stick and crack. The cake tin musn't have any sort of places where water can leak in.

6. Put the mixture in the lined tin and gently tap the whole tin on the kitchen surface to remove any surplus air bubbles. Place the tin in a baking tray and pour in about an inch of hot water.

7. This cake takes 45 mins to cook. Place the tin in the oven. cook for 15 mins at 170C, then 15 mins at 160C and then turn the oven off for the final 15 mins of cooking.  Remove and cool in its tin on a wire rack.

8. If you are making the shards, melt some dark chocolate in a heatproof bowl over a pan of simmering water. Put a sheet of greaseproof paper on a flat baking tray. Spread over the melted chocolate and sprinkle over the almonds. Put in the fridge to set. Once set, break up the slab into shards.

8. Serve with a dusting of icing sugar and the chocolate shards or melted dark chocolate and berries.