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Flourless Chocolate Cake

Ingredients

1 hour (15-20 minutes hands on + 40 minutes baking)
1 x 23cm/10" round cake
  • 220g dark/bittersweet chocolate, roughly chopped
  • 200g salted butter, roughly chopped
  • ¼ cup dark dutch processed cocoa
  • ⅓ cup hot water
  • 1 cup brown sugar, firmly packed
  • 4 eggs, separated
  • 1½ cups almond meal
  • 2 tbs (30ml) coffee liqueur or shot of espresso
  • 1 tbs vanilla extract or paste
  • ½ tsp salt

Method

  1. Preheat your oven to 180°C/350°F (fan forced).
  2. Grease and line a 23cm/10" round springform cake tin with baking paper.
  3. In a medium saucepan add the chocolate, butter, cocoa, and hot water, and stir over low heat until melted and smooth.
  4. Remove the pan from the heat and add the brown sugar directly to the chocolate mixture, then stir through.
  5. Now whisk in the egg yolks.
  6. Next add the almond meal, coffee liquor, vanilla, and salt, and stir to combine.
  7. Using a stand mixer or by hand whip the egg whites until stiff peaks form.
  8. Fold half of the egg-white mixture into the chocolate mixture.
  9. Then fold in the remaining egg whites.
  10. Pour the batter into the prepared cake tin.
  11. Bake at 180°C/350°F for 40 minutes.
  12. Remove the cake from the oven and let it cool before removing it from the pan.
  13. Serve warm or at room temperature with a sprinkling of sea salt and some vanilla whipped cream or ice cream. You could also serve the cake cold from the fridge. Enjoy!

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I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

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