Layered Flourless Chocolate Cake

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What you need

  • 400g dark chocolate chunks
  • 250g unsalted butter
  • 1½ cups brown sugar firmly packed
  • 300g almond meal
  • 10 eggs – separated
  • 2 x 20cm springform cake tins

For the Ganache

  • 600g dark chocolate – finely chopped
  • 2 cups (500ml) single (pouring) cream

Serves 14–16

What to do

Preheat oven to 180°C (350°F). Grease and line the bottom and sides of the cake tins with baking paper.

Place the chocolate chunks and butter in a heatproof bowl over a pot of simmering water on low heat. The bowl should not touch the water or the chocolate may burn. Stir until the butter and chocolate have melted completely. Set aside to cool slightly.

Add the sugar and almond meal to the chocolate and butter and stir until there are no lumps.

Add egg yolks one at a time and whisk until well combined.

In a clean bowl, whisk the eggs whites until firm peaks form. Take a little of the egg whites fold it into the the chocolate mixture.

Divide the mixture between the two cake tins. Bake for 40–45 minutes or until just set. Set aside to cool in the tin.

While the cakes are cooling, make the ganache by placing the chocolate in a large bowl. Place the cream in a medium saucepan over medium heat and bring to a simmer. Pour the cream over the chocolate and set aside. Do not touch it for 5 minutes for the chocolate to melt completely. Mix until smooth and set aside, stirring occasionally, for 30 minutes or until cooled and thickened.

Carefully remove the cakes from the tin.

Place one cake on a cake stand and top with half of the chocolate ganache.

Place second cake on the top and spread the remaining ganache. Refrigerate for 10 minutes to set. If left in the fridge the for longer the ganache will set firmly and will not have a creamy consistency.

Serve.

Questions & comments welcomed

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