Flourless Chocolate Cake
Serves: 6-8
Preparation: 15 minutes
Cooking Time: 1 hour
Ingredients
- 150 g/5½oz/generous ½ cupbutter, softened
- 200 g/7ozdark chocolate, broken up
- 150 g/5½oz/¾ cupcaster (superfine) sugar
- 150 g/5½oz/generous 1½ cupsground almonds
- eggs, separated
- cocoa powder (to serve)
- single (light) cream (to serve)
Instructions
- 1Preheat the oven to 220°C/425°F/Gas mark 7.
- 2Line the bottom of a 20cm/8in diameter cake tin with greaseproof paper. Give the sides a little rub with butter.
- 3Melt the chocolate in a heatproof bowl over a pan of barely simmering water. When the chocolate has fully melted, leave to cool for a minute or two.
- 4Meanwhile, beat the butter and sugar together until light and fluffy, then beat in the egg yolks. Fold in the ground almonds. Fold the cooled melted chocolate through the mixture.
- 5In a clean bowl, beat the egg whites until stiff peaks form. Very gently fold the whites through the cake mixture. Carefully tip into the cake tin and bake for 20 minutes.
- 6Remove from the oven and leave to cool completely.
- 7When the cake is completely cool, run a palette knife around the edge of the cake tin, and turn out onto a plate. Dust with cocoa powder and serve with cream.
Serving tips
Pairing suggestion: Take your pick, though Cordon Bleu would be a winner.
“Looking for gluten-free desserts? Quite handy, then, to have a cake up your sleeve that doesn’t require any flour. This delicious and indulgent chocolate cake recipe uses ground almonds.”
James Ramsden
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