Monday, 23 January 2017

Flourless Chocolate Cake

Well you couldn't eat a huge slab of this cake, even my daughter, the Queen of consuming chocolate cake found it on the rich side. I just fancied giving it a go yesterday after seeing the recipe on the Delicious website. It was relatively easy to make, but quite extravagant with ingredients, its certainly not an everyday cake. Was it better than chocolate brownies or a basic chocolate cake?  I'm not sure. Everyone who had a slice said how lovely it was, but left a little. Maybe a bit too chocolatey, but if that's what you like this one is for you. The middle is moist and gooey and the recipe says to serve with fresh raspberries, which would have been perfect to combat the sweetness. 

Serves 10-12

250g unsalted butter
300g good-quality dark chocolate, chopped
5 medium free-range eggs, separated
250g caster sugar
125g ground almonds
Cocoa powder for dusting
Fresh raspberries, and double cream to serve

You’ll also need…
23cm springform cake tin, greased and base-lined with baking paper

Heat the oven to 180°C. Melt the butter in a heavy-based saucepan over a medium heat. Simmer for 3-5 minutes until the butter starts to turn brown and smell biscuity. Add the chocolate and stir until melted. 

Remove from the heat, then whisk in the egg yolks. Transfer to a large clean mixing bowl.
In another large clean bowl, whisk the egg whites to soft peaks using an electric mixer (the peaks should droop when the beaters are lifted out). Mix the sugar and almonds into the chocolate mixture, then fold in the egg whites using a large metal spoon. Pour the mixture into the tin.
Bake for 40-45 minutes until a skewer pushed into the middle of the cake comes out clean. Remove from the oven and leave to cool in the tin, then chill until needed.
Just before serving, dust with cocoa powder, then decorate with raspberries and rose petals, if desired. Serve with cream.

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