Flourless chocolate cake
This is quite a modern flourless chocolate cake, using only a small amount of hazelnut meal to give body, resulting in a mousse-like texture. As eggs are the main ingredient, this cake rises up during cooking and then collapses and cracks a little on standing. Serve it chilled with fresh berries.
Ingredients
300g dark chocolate (50 per cent cocoa solids), chopped
150g unsalted butter, chopped
5 eggs, at room temperature, separated
55g (1/4 cup) castor sugar, plus 75g (1/3 cup), extra
60ml (1/4 cup) milk
110g (1 cup) hazelnut meal
unsweetened cocoa powder, to dust
125g (1 cup) raspberries, to serve
cream, to serve (optional)
Method
Step 1
Preheat the oven to 150C. Grease a round 20cm spring-form cake tin and line with non-stick baking paper, extending 5cm above the side. (The collar will support the cake as it rises during cooking and then fall as it cools.)
Step 2
Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn't touch the water). Stir occasionally until melted and smooth. Remove the bowl from the pan and set aside.
Step 3
Use an electric mixer with a whisk attachment to whisk the egg whites and sugar in a clean, dry medium bowl until stiff peaks form. Set aside.
Step 4
Put the eggs yolks and the extra sugar in a medium mixing bowl and use a balloon whisk to whisk until thick and pale. Whisk in the milk. Add the chocolate mixture and hazelnut meal and whisk to combine. Use a spatula or large metal spoon to fold in one-third of the egg whites until just combined. Fold in the remaining egg whites in two more batches. Spoon into the prepared tin and smooth the surface.
Step 5
Bake for 45 minutes without opening the oven door. Turn the cake tin around to ensure even cooking and bake for a further 20 minutes or until the top of the cake feels set. Transfer to a wire rack and cool in the tin. Refrigerate for 3 hours or until well chilled.
Step 6
Cut away the excess paper from around the side of the tin. Invert the cake onto a plate and remove the baking paper. Gently place a serving plate on top and turn the cake the right way up. Use a fine sieve to dust with cocoa powder. Use a sharp knife, dipped in very hot water and then dried, to cut the cake into slices. Serve accompanied by raspberries and cream, if desired.
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