FLOURLESS CHOCOLATE CAKE | SA Garden and Home
RECIPES AND STYLING LYN WOODWARD PHOTOGRAPHS CHRISTOPH HOFFMANN

Getting together during Easter is a breeze with irresistible chocolate cake.

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(Serves 8–10)

INGREDIENTS

200g dark chocolate, broken into pieces
180g butter
4 large eggs, separated
150g sugar
100g ground almonds or almond flour
25ml espresso or strong coffee
2ml vanilla extract
1ml salt

FOR THE CHOCOLATE GANACHE

100g dark chocolate, broken into pieces
80ml cream

TO SERVE

whipped cream
cocoa powder, for dusting
fresh figs (optional)

METHOD

1. Preheat the oven to 180°C. Grease a 20cm springform cake tin and line with baking paper.
2. Place the chocolate and butter in a bowl and place over a pan of barely simmering water, making sure that the base doesn’t touch the water. Stir gently, and allow to melt.
3. Place the egg yolks in a mixing bowl with the sugar and whisk until thick, pale and creamy.
4. Fold in the melted chocolate mixture, ground almonds or flour, coffee, vanilla extract and salt.
5. In a separate, spotlessly clean mixing bowl, whisk the egg whites, using an electric whisk, until soft peaks form.
6. Mix a spoonful of the egg whites into the chocolate mixture to loosen the batter, then carefully fold the remaining egg whites into the chocolate mixture.
7. Pour the batter into the cake tin and bake for 30–40 minutes, or until a skewer inserted into
the centre comes out clean; it may still be a little wobbly in the centre. Allow to cool.
8. To make the ganache, melt the chocolate and cream together over a pan of barely simmering water. Stir gently, and allow to melt.
9. Pour the ganache over the top of the cake and place in the fridge for at least 3 hours to set.
10. Serve with whipped cream, a dusting of cocoa powder and fresh figs, if desired.

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