Sunday 3 January 2010

Flourless chocolate cake

Chocolatey, rich, achingly good cake

My lovely friends Frank & Mary were kind enough to host a New Year's Eve party, so I thought it would be nice to bring along a big fat chocolate cake as my contribution. This is an incredibly decadent cake, which is somewhat truffle-like in the middle and incredibly moist. It takes a little longer to make than a traditional chocolate cake but it's absolutely worth it. Thanks Jimjim for snapping a picture before it got scoffed.

- 10.5 oz good quality dark chocolate
- 5 oz margarine
- 6 eggs
- 2 oz caster sugar

- Preheat the oven to 160 degrees (fan oven). Grease a 20cm round cake tin really well and line the bottom of it with greaseproof paper.
- Break up the chocolate and melt it with the butter.
- Beat the egg yolks with 2 tablespoons of the sugar with an electric beater until pale in colour and bigger in volume. Mix this in to the cooled melted chocolate.
- Whisk the egg whites until they have soft peaks and add in the remaining sugar.
- Using a metal spoon or a spatula, gently fold one-third of the egg whites into the chocolate mixture until combined. Add the rest of the whites and mix gently so as not to deflate the mixture.
- Pour the mixture into the cake tin and bake for 20 minutes, until the top of the cake is slightly firm to the touch and is starting to crack slightly. Don't bother sticking a skewer in to check if it's done as you would with a regular cake, as the inside of this badboy will still be slightly gooey and fudgy.
- Leave to cool for a few minutes in the tin and then turn out onto a wire rack. The cake will sink slightly but don't worry, this is normal.
- When cooled, dust with a generous teaspoon of icing sugar and cut into big lovely fattening slices. It would be really really good served with a dollop of thick whipped cream and an Irish coffee.

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