Flourless chocolate cake just in time for Mother’s Day
WITH so many people intolerant to flour these days, it gives me great pleasure to bake and serve this flour-free cake seven days a week. I really love how it’s crunchy on the outside, and all gooey and yummy on the inside. We almost always serve it with fresh plump raspberries and thick cream.
Makes 1 x 23 cm cake; serves 12
Ingredients: 250g unsalted butter 300g best-quality dark chocolate, chopped 5 free-range eggs, separated 250g caster (superfine) sugar 125g almond meal sifted good-quality unsweetened cocoa powder, for sprinkling fresh raspberries, to serve unsprayed rose petals, to garnish (optional) thick (double/heavy) cream, to serve.
Method: Preheat the oven to 160C. Grease a 23cm spring-form cake tin and line the base with baking paper.
Melt the butter in a saucepan over medium heat. Simmer for about 3–5 minutes, or until the butter has clarified; you will know it is ready when all the solids have cooked off, and you are left with a nutty, deep-golden oil. Add the chocolate and mix until the chocolate has melted. Remove from the heat, then whisk in the egg yolks.
In a clean bowl, whisk the egg whites using an electric mixer until soft peaks form. To the chocolate mixture, add the sugar and almond meal, mixing well. Fold the egg whites through, then pour the mixture into the cake tin.
Bake for 40 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and leave to cool in the tin, then refrigerate until required. This cake has a great life span – it can be made up to one week in advance.
Dust with cocoa powder, then garnish with raspberries and rose petals, if desired and serve with thick cream.