Angie’s Flourless Chocolate Cake
This World Chocolate Day, it’s all about… Chocolate! Treat your taste buds and loved ones with this easy to bake, flourless chocolate cake.
150g dark chocolate (70% cocoa solids)
50g milk chocolate
5 eggs, separated
150g butter (at room temperature)
100g caster sugar
1 tsp vanilla extract
140g almond meal
chocolate (very finely chopped in food processor) to garnish
For the ganache
60g dark chocolate, finely chopped
Preheat oven to 180°C and grease a 22cm spring form cake tin.
Melt chocolate in a heatproof bowl over simmering water and set aside. Beat butter and sugar until well combined. Add egg yolks and vanilla and continue to beat well. Stir in melted chocolate and almond meal, and mix the batter.
In a separate bowl, whisk egg whites until stiff peaks form. Fold egg whites into the batter in batches being careful not to over mix. Spoon cake mixture into tin and bake for 15-20 minutes. The cake should be fudgy in the centre. Cook for an extra five minutes if you prefer it less fudgy. Set aside to cool before turning out and icing.
To make the ganache icing, slowly warm cream on stove in a saucepan while being careful not to boil it. When cream begins to simmer, add chocolate and mix until it melts. Pour the ganache onto the centre of the cooled cake and allow it to drizzle down sides.
Garnish the cake with chocolate dust.
Extract from Better Together Kitchen 2 by Ronnit Hoppe and Delia Baron. Available now. Go to Better Together Kitchen to purchase.