Flourless Chocolate Cake

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

200g (7 oz) dark chocolate
150g (2/3 cup) caster sugar (superfine)
150g (2/3 cup) unsalted butter
100g (3.5 oz) ground almonds
5 eggs, separated
Pinch of salt
Icing sugar for dusting1. Melt the chocolate, sugar, butter and salt in a bowl sitting over a pot of simmering water. Remove from heat and stir until well combined.

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.

5. Leave to cool before removing gently from the tin. Dust with icing sugar to serve.
Recipe was inspired by Flourless Chocolate and Almond Cake from The Little Teochew.
For cupcake sized Flourless Chocolate Cakes, check out this recipe.
If you enjoyed this, you will also love our Chocolate Tart.
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Disclaimer: We received a pack of Martha Stewart Doiley Stencils from Kitchenware Direct. All opinions and photographs are our own.


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