Thursday, 28 February 2013

Flourless Chocolate Cake

Mmm flourless chocolate cake. This one was super rich because all of the chocolate I used was 80% coca or more. I found it was nice with the tart blueberries and some whipped cream to balance it out.

Flourless Chocolate Cake

180g (6 oz) butter, chopped
220g (7 1/2 oz) quality dark cooking chocolate, chopped
1 1/4 cups caster sugar
3/4 cup almond meal
1 cup cocoa powder, sifted
5 eggs
Preheat the oven to 140 degrees C (280 degrees F). Place the butter, chocolate and sugar in a saucepan over low heat and stir until melted and smooth. Place the almond meal and cocoa in a bowl and whisk in the chocolate mixture. Add the eggs gradually, whisking until well combined. Grease 12 x 1/2 cup (4 fl oz) capacity non stick muffin tins. Spoon in the mixture and bake for 30 minutes or until firm. Allow to cool in the tins. Serve with thick double cream or chocolate glaze and fresh berries if desired.

From Donna Hay’s : "Modern Classics Book 2" The recipe is for mini cakes but I used a 22cm cake tin instead and it turned out great.

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