Nothing beats a rich, dense, fudgey chocolate dessert. Sarah baked a Flourless Chocolate Cake for a treat this weekend, and it tastes every bit as delicious as it looks. It has a slightly crunchy outer crust, with a dense rich filling. Unlike other flourless cakes we have made, it did not collapse – it just developed a couple of small cracks in the crust. This recipe includes ground almonds which gives it more structure. It tasted so good with vanilla ice-cream.
Sarah decorated the Flourless Chocolate Cake simply with a dusting of icing sugar using a Martha Stewart Cake Stencil to give it a pretty doiley design. The stencils come with 8 designs (in two sizes) and are really effective (and add a festive touch!)
Flourless Chocolate Cake
150g (2/3 cup) caster sugar (superfine)
150g (2/3 cup) unsalted butter
100g (3.5 oz) ground almonds
5 eggs, separated
2. Add the ground almonds and mix well. Beat in the egg yolks, one at a time.
3. Beat the egg whites until stiff peaks form, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.
4. Pour mixture into a greased 20cm (8in) round springform pan and bake at 180°C/ 350 F for 40 to 50 mins.