Sometimes only a good flourless chocolate cake will do on a weekend, and this one is very simple and oh so decadent... Perfect served warm with raspberries and cream.
It was also a good way to use up some eggs and leftover almond meal!
250 dark cooking chocolate
155g caster sugar
100g almond meal
5 eggs, separated
icing sugar (for dusting)
1. Preheat the oven to 180 degrees celcius and butter and flour a 20cm round springform tin. I also like to cover the base with a circular cutout of of baking paper.
2. Stirring occasionally, melt the chocolate, butter and sugar in a heatproof bowl over a pot of simmering water.
3. Remove form heat and stir to combine. Then stir in ground almonds, and mix in egg yolks one at a time.
4. Beat egg whites until stiff and peaky, then stir a couple of spoonfuls into chocolate mixture. Then fold remainder of eggwhites through with care.
5. Put mixture into prepared tin and bake for 50-60 minutes.
The time, however, will depend on your oven, so make sure you do a skewer test in the centre of the cake to check that it is cooked through. If it doesn't come out 100% clean don't worry - at least you know it will be moist inside!
6. So that the cake does not collapse after baking, turn the oven off and leave the cake in the oven with the door open for 5-10 minutes, then remove to cool.
I was delighted with how the cake turned out because last time I made it, it sank quite a bit in the middle - but not this time! I think leaving the cake in oven with the door open for a few minutes made a big difference :)
I don't think flourless chocolate cakes are supposed to look perfect, but it's nice not to have it go *flop* and look like a crater...
It was nice and moist on the inside too, without being dry or grainy as flourless chocolate cakes can be sometimes.
So all in all a successful evening's baking. Have a lovely weekend, everyone!