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.
Wow, such wonderful goodies! Love your photos, they are always stunning. Thanks for the inspiration!
That looks amazing girls, thanks for the recipe, can’t wait to try it. xo
That looks fab! I think that’s our pudding sorted for today! Thank you x
I made a cake just like this yesterday, what a coincidence! I use a Nigella Lawson recipe.
It is just so delicious with a nice cup of coffee isnt it?
Helenxx