Flourless chocolate cakes are really good. Like really, really good. Especially with some ice cream.
I achieved a very moist, spongy texture from this, and it certainly wasn't too sweet. I loved the contrast of the raspberries with the chocolate. It cuts through the dark chocolate. The coffee flavour is also there, and in my opinion, essential in a good chocolate cake. It's not too obvious, but my piano teacher commented that there was a lovely 'after-taste' of the coffee. Am I the only one who has found chocolate cakes creates a bit more depth with the taste if you put some coffee in?
Flourless chocolate cake
Slightly adapted from Taste
*Serves 8-12 people
125 g almond meal
125 g unsalted butter, chopped
3-4 tablespoons strongly brewed black coffee
200 g (1 bar) good quality dark chocolate, chopped
1/3 cup cocoa powder
1/3-1/2 cup sugar, depending on your preference. Leave about 4-5 tablespoons of sugar for the egg whites.
5 eggs, separated
*Optional: Chopped raspberries
1. Preheat oven to 180 degrees Celsius (350 F). Grease the sides of a springform cake pan (6 cm deep, 23 cm base) with some butter and line the base with parchment paper.
2. Combine butter, coffee and chocolate in a heatproof, microwave-safe bowl. Microwave in intervals, for about 2 to 3 minutes, stirring every minute until smooth.
3. Add cocoa, sugar, egg yolks and almond meal. Combine well.
4. Using an electric mixer, beat the egg whites until soft peaks. Add the sugar, 1 table spoon at a time. You should be able to lift a spoonful of egg white, without it falling over.
5. Fold the egg white mixture into the chocolate mixture until just combined. At this point, add the chopped raspberries or any other mix ins. Just be careful not to overdo your mix ins!
6. Bake for about 40-45 minutes (I baked for 40), until a skewer inserted into the centre has moist crumbs clinging.
7. Cool completely in the pan. Release side and transfer to a plate. Dust with icing sugar or cocoa, top with fresh berries and serve with whipped cream.