You don’t need to be gluten intolerant to enjoy this seriously decadent cake
Flourless chocolate cake
- 200g butter, at room temperature, cubed
- 100g sugar
- 8 eggs, separated
- 200g dark chocolate, melted
- 200g ground almonds
- 30ml vanilla extract
- 12 baby apples, dipped in chocolate
- icing sugar, to serve
- CHOCOLATE GANACHE
- 100g dark chocolate
- 125ml fresh cream
Preheat the oven to 200°C.
Cream the butter and sugar together until very light and creamy.
Add the egg yolks one at a time, beating well after each addition. Beat in the chocolate, and stir in the almonds and vanilla extract.
Whisk the egg whites until stiff. Fold the egg whites into the chocolate.
Spoon the mixture into a prepared 22cm springform cake tin and bake for 10 minutes. Reduce the heat to 170°C and bake until firm to the touch, for a further 25 minutes. Cool on a wire rack before turning out.
To make the ganache, mix the chocolate and cream, and melt over medium heat until well combined and smooth.
Turn the cake out and place it back on the rack. Pour the ganache over and let it drip over the sides.
Serve the cake sliced and topped with the chocolate apples. Sprinkle with icing sugar.
To prepare this cake tin, lightly butter the whole tin, pour in a little flour and shake to spread evenly. Pour out the excess flour. Alternatively line the tin with baking paper.