Flourless chocolate cakes with mint sorbet (gluten-free)

Cake

50 g	Butter
180 g	Dark chocolate (Main)
50 g	Espresso coffee, powder
20 g	Cocoa powder
3	Eggs, separated
¾ cup	Caster sugar

Sorbet

150 g	Caster sugar
300 ml	Water
120 ml	Coconut milk
50 g	Desiccated coconut
1	Lime, juiced
1 cup	Mint leaves (Main)

Directions

1. Pre-heat oven to 180C. Grease individual large muffin tins or moulds. In a heavy based saucepan gently melt the chocolate and butter together.
2. Remove from the heat and add the espresso, cocoa and egg yolks, stirring to combine.
3. Whisk the egg whites until soft peaks hold then gradually add the sugar while continuing to whisk. Fold into the chocolate mixture and pour into the tins.
4. Bake approximately 15 minutes or until an inserted skewer comes out clean.
5. To make the mint sorbet, put the water, sugar and coconut milk in a heavy-based saucepan. Bring to a boil and stir until the sugar has dissolved. Reduce heat and simmer for 5 minutes, cool. Stir in the coconut and lime juice. Freeze for 2 hours then spoon into a food processor with the mint and whiz for 20 seconds. Return to the freezer until firm. Serve with the chocolate cakes.