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Flourless chocolate cakes with cinnamon cream
Flourless chocolate cakes with cinnamon cream
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulge in rich chocolate cakes topped with spiced cinnamon cream.
Ingredients:
  • 200g dark chocolate, chopped
  • 200g butter, chopped
  • 82.50 gm hot water
  • 32.50 gm cocoa powder, sifted
  • 322.50 gm caster sugar
  • 150.00 gm almond meal
  • 3.75 gm ground cinnamon
  • 250g creme fraiche
  • 12.00 gm pure icing sugar, sifted
  • Cocoa powder, extra, to serve
  • Canned cherries, to serve (see notes)
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Grease a 12-hole Texas muffin pan with a 3/4-cup capacity and line the bases and sides with baking paper rounds and strips.
  • In a heatproof bowl set over simmering water, melt together chocolate, butter, water, and cocoa. Stir constantly for 3 minutes until smooth. Remove from heat and whisk in egg yolks, sugar, almond meal, and 1 teaspoon cinnamon until fully combined.
  • Beat egg whites with an electric mixer until soft peaks form. Gently fold in half of the egg white into the chocolate mixture until just combined. Add the remaining egg white and fold gently to combine. Divide the mixture among prepared pans. Bake for 25 minutes or until a skewer inserted in the center of 1 cake comes out clean. Allow to rest for 5 minutes only (see notes) before carefully turning out onto a wire rack to cool.
  • Whisk together creme fraiche, icing sugar, and the remaining cinnamon until smooth and well combined in a small bowl.
  • Sprinkle cakes with cocoa powder and add a generous dollop of creme fraiche mixture. Finish by serving the cakes garnished with cherries on top.

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