Flourless chocolate cake difficulty ** #81

Cuts into: 12

Preparing time: 25 minutes 

Cooking time: 60 minutes 

 

Ingredients:

• 125 g blanched almonds 
• 125 g Brazil nuts 
• 225 g plain dark chocolate 
• 225 g slightly salted butter 
• 4 eggs, separate 
• 225 g golden caster sugar 
• sifted cocoa powder 

1. Put the almond, Brazil nut and chocolate in a food processor and process until consistency of ground almonds
2. Beat together the butter, egg yolks and 175 g of the sugar in a bowl until pale and creamy
3. Stir in the chocolate mixture
4. Whisk the egg whites in a large clean bowl with a hand-held electric whisk until peaking 
5. Gradually whisk in the remaining sugar, a spoonful at a time
6. Stir a quarter of the mixture into the creamed mixture using a large metal spoon 
7. Add the remaining egg whites and stir gently to mix 
8. Spoon the mixture into a greased and lined 23 cm loose-bottomed or spring-form cake tin and level the surface 
9. Bake in a preheated oven, 160 C(325 F),Gas Mark 3, for about 60 minutes or until just firm to the touch and a skewer inserted into the center comes out clean
10. Leave to cool in the tin, then remove the ring and base and dust with sifted cocoa powder 
11. Serve with fresh raspberry compote, if liked 

For the raspberry compote, to serve as an accompaniment, put 75 g fresh raspberries, 40 g caster sugar, 1 teaspoon vanilla extract and 1 tablespoon water in a small saucepan. Cook for about 5 minutes until the raspberries are soft and mushy. Strain through a sieve into a bowl and stir in a further 225 g raspberries. Mix gently until coated in the sauce. Chill until ready to serve. 

Enjoy! :-)