I found two kilos of pecan halves in the dry stores the other day and my heart sank because I know how expensive they are, so the urge to use them before they became rancid was playing on my mind. I also generate lots of leftover egg whites every day as I make a lot of ice cream for the restaurant, so I try to use them up in various ways by making macarons (in two flavours), flavoured meringues (to use as decorations on puddings) and the odd pavlova here and there too.
Following the increase in demand for gluten-free dishes, I thought it’s about time to try something different. My Wicked Bitter Chocolate Cake recipe is also gluten-free, but I am constantly wishing to nurture my own curiosity by trying something ‘new’ and different from my usual repertoire of recipes.
So here we have it, a delicious flourless chocolate