04 Nov Almost Flourless Chocolate Cake
This is an old recipe someone gave me years ago. It is a rich, impressive end to any dinner and incredibly easy to make. You really cannot go wrong with this one.
- 225g butter, chopped
- 225g dark cooking chocolate, coarsely chopped
- 225g caster sugar
- 5 eggs
- 1 tablespoon plain flour, heaped . You can also use almond meal or any other nut meal – or leave it out altogether. It works either way.
- To serve we used cocoa powder, raspberries and grated white, milk and dark chocolate to decorate. Of course we had crème fraiche, to serve.
Preheat oven to 180C. Line the base and sides of a 20cm spring form cake pan. To make this easy I use an oil spray so the paper sticks.
Place the butter and chocolate in a heatproof bowl. Place over simmering water. The bowl should not touch the water. Melt the chocolate and butter gently. Once melted stir gently, until smooth. Remove bowl from heat and allow to cool for a few minutes.
Beat in sugar, until well combined. Add the eggs, one at a time, beating well between each addition. Sift flour, or nut meal if you’re using it, and gently fold it through. Pour into the prepared pan. Bake for 22 – 25 minutes. The cake should have a wobble in the middle.
Set aside to cool slightly if you’re serving it warm. Dust with cocoa powder and serve with fresh raspberries and crème fraiche. It will be runny when you serve it.
Or allow to cool completely. Dust with cocoa powder then decorate with fresh fruit and grated chocolate. If you’ve allowed it to cool completely the cake will firm and will have the texture of a soft fudge.