Moist flourless chocolate cake


What you need

  • 200g dark chocolate – roughly chopped
  • 120g unsalted butter – chopped
  • 150g brown sugar
  • 100g almond meal
  • 5 large eggs – separated
  • 2 tablespoons sifted cocoa powder
  • Strawberries or raspberries to decorate

What to do

Preheat oven to 180oC.

Grease and line the base and sides of a 20cm spring form cake tin.

Place the chocolate and butter in a heatproof bowl over pan of simmering water – make sure the base of the bowl is not touching the water. Stir occasionally until the chocolate and butter have melted – then remove from the heat and set a side to cool slightly.

In a dry clean bowl, whisk the egg whites until firm peaks form – set aside.

Add the sugar and almond meal mixture to the melted chocolate and stir until there are no lumps. Add the egg yolks one at a time and stir well until combined. Gently fold the egg whites into the chocolate mixture.

Carefully pour the mixture into the cake tin and bake for 40 – 45 minutes. Remove from the oven and leave to cool completely in the tin.

To serve, remove from the tin and dusk with the cocoa powder. Serve just as is, or scattered with a few fresh strawberries or raspberries or with a good quality vanilla ice-cream – it’s your choice.