Flourless Chocolate Cake
Is there a better way to show your love and appreciation for someone than baking them a cake? This is no ordinary cake. It’s a flourless rich chocolate cake, sometimes referred to as a torte, but really it’s everything you love about a brownie in cake form, a little lighter in texture and with even less ingredients.
Preparation Time – 20 minutes
Cook Time- 35 minutes
Serves – 8 -10
- 225g Homecook Dark 72% Cocoa chocolate roughly chopped
- 125g butter, diced
- 175g caster sugar
- 6 large eggs, separated
- ¼ tsp cream of tartar, optional
- 100g ground almonds
- Preheat your oven to 180C (350F).
- Line an 8 inch spring form cake tin with baking paper and grease with spray oil. Line the bottom with a circle of parchment paper and the sides with two strips of baking paper.
- Melt together butter and chocolate in a pot over a low heat stirring often, or you can melt the two together in the microwave using 30 second increments.
- Whisk the sugar into the melted chocolate mixture, and then whisk in the egg yolks one at a time. Then stir in the ground almonds and set the mixture to one side while you beat the egg whites.
- Place egg whites into a large bowl with your cream of tartar. This will help them hold on to their structure but you can also leave it out and it won’t have too much impact on the end result. Use an electric whisk or beater to beat the egg whites to stiff peaks.
- Fold the egg whites into the chocolate batter using a rubber spatula or large metal spoon.
- Transfer to your prepared tin and bake for 35 minutes.
- Allow to cool in the tin on top of a wire rack.
- Dust with some cocoa powder before serving with some cream and fresh raspberries.