I made this for dessert the other night when our new little nephew (and his parents) came over. I won't go on for too long as I am about to race off for my second nightshift. This is from Annabel Langbein's new cookbook 'Simple Pleasures'. Like pretty much all of Annabel's recipes it gives a lot of bang for the work involved. Unlike a lot of this style of cake, it has ground almonds in it which gives it a bit more substance without compromising it's chocolate hit. It was perfect with strawberries, blueberries and some thickened cream on the side.
Flourless Chocolate Cake
250g dark chocolate (I used Whitakers 62%), chopped
2 Tbsp brandy (I used Kahlua)
2 Tbsp espresso
200g butter, chopped
1 c caster sugar
1 tsp vanilla
1 3/4 c ground almonds
6 eggs, separated
Preheat the oven to 170C. Line the base and sides of a 23cm springform tin with baking paper.
Combine the chocolate, coffee and alcohol in a bowl and heat in the microwave on 50% until the chocolate melts (this is my method instead of the heating it over a double boiler).
Add teh butter, sugar and vanilla and stir until butter has melted. Stir in the ground almonds and then stir in the lightly beaten egg yolks.
Beat the egg whites until firm peaks then fold into the chocolate mixture (loosen the chocolate mixture first with a spoonful of the egg whites).
Bake about 55 mins until risen and set (it will still be a little gooey in the middle). Cool completely in the tin.
Now here are some photos of our gorgeous and delicious little nephew Ante Ivan Tiara Fletcher....
|Harry with his hero Uncle Marc|