FLOURLESS CHOCOLATE CAKE
- Your Family
- Apr 27, 2015
- 1 min read
Rich and moist – only the crumbs will be left behind.
200g butter, chopped
180g dark chocolate, chopped
2 tbsp (30ml) cocoa powder, sifted
4 eggs, separated
1 cup (250ml) castor sugar
2 cups (500ml) ground almonds
double-thick cream and black cherries, to serve
Preheat the oven to 180°C. Grease a 6cm-deep, 22cm-diameter springform cake pan and line the base and sides with baking paper.
Place the butter, chocolate and cocoa in a medium saucepan over low heat. Cook, stirring continuously for 2 minutes, or until melted. Remove from the heat and transfer to a bowl to cool.
Using an electric mixer, beat the egg yolks and sugar for 5 minutes or until thick. Set aside. Beat the egg whites until soft peaks form.
Add the chocolate mixture and almonds to the egg yolk mixture. Stir to combine. Using a large metal spoon, gently fold half the egg whites into the chocolate mixture. Repeat with the remaining egg whites.
Pour into the prepared pan and bake for 40-45 minutes, or until a skewer inserted in the centre comes out with moist crumbs clinging to it. Cool the cake completely in the pan, then serve with double-thick cream and black cherries.
tip
The cake should have a cracked top and moist centre, perfect for a decadent dessert.
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