Bake this luscious flourless chocolate cake when you’re after a truly indulgent treat. Made with rich 70% chocolate, almond flour, eggs, coffee and plenty of butter, it sits somewhere between a fudgy brownie and a rich, dense chocolate torte. The method is a little messy and wonderfully hands-on, but the result is well worth it: a deeply chocolatey cake with a soft, melt-in-the-mouth texture. Serve with fresh seasonal berries – raspberries are our favourite – and a generous dollop of freshly whipped cream.
Flourless chocolate cake
Ingredients
- 3/4 cup castor sugar, plus extra for lining the tin
- 1/2 tsp lemon juice
- 300 g 70% chocolate, chopped
- 3/4 salted butter, cubed
- 2 tsp instant coffee
- 1/4 cup hot water
- 5 eggs, separated
- 1/4 cup almond flour, sifted
- icing sugar mixed with cocoa powder for dusting (1 tbsp each should be enough)
- whipped cream, to serve
- fresh raspberries, to serve
- 24cm springform tin
Instructions
PREHEAT the oven to 170ºC.
LINE the springform tin with a sheet of baking paper, then brush the insides with melted butter. Sprinkle in some castor sugar, rotating the tin to cover the bottom and sides evenly. Tap any excess out.
SET aside 3 tablespoons of the castor sugar (this is for whipping the meringue).
MIX the instant coffee and hot water in a small cup/mug and leave to cool slightly.
IN a bowl, combine the rest of the castor sugar, butter and chocolate. Melt the mixture over a bain marie until the butter and sugar have dissolved. Remove from the heat to cool slightly.
POUR in the coffee and mix to combine.
BEAT the egg yolks into the chocolate mixture one by one. Then stir in the almond flour.
IN a clean and grease-free bowl, whip the egg whites with the 3 tablespoons of castor sugar and lemon juice until stiff peak and glossy.
BEAT one third of the whites into the chocolate mixture, then fold in the remaining whites.
GENTLY pour into the lined tin and bake for 30 minutes.
TRANSFER to a wire rack, remove the sides of the tin and cool completely.
REMOVE the base and pop onto a serving platter.
DUST with the icing sugar/cocoa powder mixture, top with raspberries and serve each slice with freshly whipped cream.
