This flourless cake is not too heavy but is still luscious. Serve it alone with cream or fresh berries or make a simple berry coulis from frozen fruit.
Ingredients
| 200 g | Dark chocolate, chopped (Main) |
| 180 g | Butter |
| ¾ cup | Caster sugar |
| 2 tsp | Vanilla extract |
| 6 | Eggs, separated |
| 1 Tbsp | Cocoa powder |
| 1 ½ cups | Ground almonds (Main) |
Directions
- Preheat oven to 170C. Grease and lightly flour a cake tin.
- Melt the chocolate over a saucepan of simmering water. Stir gently until the chocolate becomes smooth.
- Cream the butter, sugar and vanilla until pale.
- Add the egg yolks one at a time with a spoonful of chocolate. Fold gently after each addition until the chocolate has been used.
- Whisk the egg whites to a soft peak.
- Sift the cocoa and ground almonds together. Fold all ingredients together.
- Spoon into the baking tin and cook for 40-50 minutes or until a skewer is removed clean.