Flourless Chocolate Cake 🍫

Sez
Aug 30, 2019
2 min read

So we're calling it flourless but it's actually using almond flour, which is just ground up almonds, technically it is still flourless! I've combined 2 recipes (1 from Jamie Oliver's website and the other one is from Shiran Dickman's website, will link them below) and added some of my own touches as I was doing JO's recipe and halfway during baking I realised he wasn't going to add any almond flour and I really wanted to use almond flour! It was quite a complicated cake to bake esp when it came down to actually baking it in the oven, but hopefully my instructions are clear enough 🥰

Serves: 12

Difficulty: Level 3

Wow factor: ⭐⭐️⭐️⭐️⭐️

Ingredients

200gr of unsalted butter, chopped
200gr of baking dark chocolate, chopped
1tbsp strong instant coffee
100gr almond flour
6 large eggs, separated
200gr golden caster sugar
40gr sifted cocoa powder
1 pinch of sea salt
Handful of raspberries

Instructions

Tip the butter and dark chocolate into a large microwaveable bowl and put it in for 20-30 second blasts, stirring between each blast until it is all melted (you can do bahn marie here too) and set aside to cool
Pre-heat your oven to 180 degrees and grease the bottom and sides of your springform pan with butter
Your eggs should already be separated. Yolks in one bowl, whites in another bowl. Turn your attention to the whites first. Using your electric mixer, whisk the egg whites for 2-3 minutes while gradually adding 100gr of the caster sugar you have prepared during the mixing process. Mix until soft peaks form
Now move on to your egg yolks. With your electric mixer, add the remaining sugar (100 gr) and mix until pale. The mixture should resemble a milkshake
Add your sifted cocoa powder, sea salt and almond flour to the egg yolks. Slowly mix with a spatula. Once that is mixed, add it to your chocolate mixture and mix well
Take your egg whites and tip it into your chocolate mixture, slowly mix with a spatula to combine everything
Pour batter into prepared tin and bake for 35-40 minutes
When inserting a toothpick, it should come out with moist crumbs. I was also a bit confused whether or not the cake was done but apparently it should not come out clean as that would mean that the cake is dry! So stay vigilant!
Once it is done, let it cool on a wire rack (I was supposed to let it sit for 4 hours at least in the fridge but PK could not wait so we only let it cool for 1 hour before eating it)
I also dusted the top with some cocoa powder and added fresh raspberries too