Flipping Fabulous Flourless Chocolate Cake
This is a cake for those of you who love dark chocolate; in other words, I made this cake purely to indulge myself. I never used to be a great fan of dark chocolate but nowadays the higher the percentage, the better (much like wine…). It isn’t a bake for the faint-hearted; this is a sticky and dense and ridiculously tasty cake. I had a gorgeous block of Willie’s Cacao (amazing brand!) Venezuelan Black and I could have used it sparingly – just grating it into gravies and chillies and the like – but I was struck with the genius (read; craving) for ooey gooey chocolatiness. You wouldn’t necessarily have to use such a dark chocolate if you didn’t want to; 70 or 80 percent would be just fine.
You could do worse things than adding a little chilli to this cake too if you wanted to honour the original mesoamerican vibe, or simply dollop on a little cream and tart coulis (raspberry, perhaps) for those who don’t like their chocolate quite so dark!
180g Willie’s Cacao 100% chocolate (grated)
300g unsalted butter
250g brown sugar
130g ground almonds
Icing sugar for dusting.
- Preheat your oven to about 170.
- Pop a bowl over a pan of simmering water (don’t let the water touch the bottom of the bowl!) and melt together the chocolate, butter and 100g of the sugar.
- Beat the eggs and remaining sugar together until the mixture has tripled in size.
- Add the ground almonds to the melted butter, sugar and chocolate then fold into the eggs being careful not to loose too much air.
- Pour into a 9” cake tin and pop into the oven for 30 minutes.
- Allow the cake to cool in the tin, dust with icing sugar and enjoy!