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Flourless chocolate cake
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Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 75 minutes
Indulgent flourless chocolate cake - a crowd favorite that dazzles on any occasion.
Ingredients:
125g sliveredalmonds
125g butter, chopped
40.00 ml strongly brewedblack coffee
200g good-quality dark chocolate (see note), chopped
42.90 gm cocoa powder
161.25 gm caster sugar
5eggs, separated
Cocoa powder, to serve
Pure cream, to serve
Instructions:
Preheat the oven to 180°C, then prepare a 6cm deep, 23cm springform cake pan by greasing and lining the base and sides.
Spread almonds on a baking tray and bake for 5 to 10 minutes until lightly golden. Let them cool. Pulse almonds in a food processor until finely chopped, not ground.
In a heatproof, microwave-safe bowl, melt together butter, coffee, and chocolate in the microwave on MEDIUM-HIGH (70%) for 2 to 3 minutes, stirring every minute. Once almost smooth, mix in cocoa until fully incorporated. Then, add 1/2 cup sugar, egg yolks, and almonds, stirring until well combined.
With an electric mixer, whip egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating continuously until mixture is thick. Gently fold the meringue into the chocolate mixture until just combined. Spread the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the center comes out with moist crumbs.
Allow the cake to cool completely in the pan before removing and transferring to a plate. Sprinkle with cocoa powder and serve with a dollop of fresh cream.