Flourless Chocolate Cake

This recipe is from my all time favourite dessert book, Donna Hay’s Modern Classics: Book 2. The recipe is for mini cakes but you can also put it in a 22cm cake tin and it turns out great.

Ingredients:

180g (6 oz) butter, chopped

220g (7 1/2 oz) quality dark cooking chocolate, chopped

1 1/4 cups caster sugar

3/4 cup almond meal

1 cup cocoa powder, sifted

5 eggs

Method:

Preheat the oven to 140 degrees C (280 degrees F). Place the butter, chocolate and sugar in a saucepan over low heat and stir until melted and smooth. Place the almond meal and cocoa in a bowl and whisk in the chocolate mixture. Add the eggs gradually, whisking until well combined. Grease 12 x 1/2 cup (4 fl oz) capacity non stick muffin tins. Spoon in the mixture and bake for 30 minutes or until firm. Allow to cool in the tins. Serve with thick double cream or chocolate glaze and fresh berries if desired.

Makes 12

Rating:

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