Flourless Chocolate Cake
photo by Heydarl
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 250 g dark chocolate
- 100 g unsalted butter
- 100 g caster sugar
- 100 g almond meal
- 5 eggs, separated
directions
- Base-line and butter a 2 cm round tin.
- Dust with a little of the almond meal.
- Pre-heat oven to 180°C.
- Melt chocolate, butter and sugar together in a double-boiler.
- Remove and allow to cool.
- Mix in egg yolks one by one.
- Add almond meal.
- Whip egg whites until stiff peaks form.
- Fold very gently into mixture.
- Pour into prepared tin and bake for 50 minutes.
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Reviews
-
It was pretty good; what I like about it is how it allows you to be creative. Go out, buy some espresso-infused dark chocolate... or orange-infused... whatever looks good. There's also raspberry, sea salt, chili. Whatever you can find at the store. I did do the orange, and it went off really well.<br/><br/>Update: I tried it with 36 packets of Splenda instead of sugar and sugar-free Hershey's special dark. I also used I Can't Believe It's Not Butter in place of real butter. Believe it or not, I like it better. It's a tad lighter, a tad sweeter, but still dense and brownie-like compared to other cakes. Yum.
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Just gorgeous! Was exactly what I wanted. Very moist and fudgy and very popular. I took the suggestion of an earlier reviewer and made a chocolate ganache to cover. Then served it with a scoop of Raspberry Dream Delight (recipe # 409557) - will be making this again, most definitely. Thank you, Michael!! Tricia in Oz
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Tweaks
-
It was pretty good; what I like about it is how it allows you to be creative. Go out, buy some espresso-infused dark chocolate... or orange-infused... whatever looks good. There's also raspberry, sea salt, chili. Whatever you can find at the store. I did do the orange, and it went off really well.<br/><br/>Update: I tried it with 36 packets of Splenda instead of sugar and sugar-free Hershey's special dark. I also used I Can't Believe It's Not Butter in place of real butter. Believe it or not, I like it better. It's a tad lighter, a tad sweeter, but still dense and brownie-like compared to other cakes. Yum.