Flourless Chocolate Cake
Ingredients
250g dark chocolate (at least 70% cocoa) roughly chopped
150g butter, diced
2/3 cup caster sugar
125g almond meal
5 eggs (yolks separated from whites, saving both)
Icing sugar to dust
Icecream (if serving warm)
Description
For more recipes by Trudi Nelson, go to www.freshinthekitchen.co.nz
Method
Preheat oven to 180 degrees celcius.
Grease the sides of a 23cm springform tin with butter and line base with non-stick baking paper.
Put the chocolate, butter and sugar in a glass or stainless steel bowl. Place this over a saucepan of simmering water (making sure the bowl doesn't touch the water).
Stir constantly until smooth and melted. Move this chocolate mixture to a large mixing bowl then stir in the almond meal.
Add the egg yolks, one at a time, beating well between each egg yolk with a wooden spoon.
Place the egg whites in a new, separate bowl. Use an electric beater to beat the egg whites until firm and when the peaks form. Add 1/3 of the eggwhite to the chocolate mixture and use a large metal spoon to fold in until combined. Fold through the remaining egg white.
Pour your cake mixture into the prepared tin. Smooth the surface with the back of a spoon. Bake in your preheated oven for 40-45 minutes, until crumbs cling to a skewer inserted into the centre.
Remove from the oven but let the cake cool in the tin.
Dust the chocolate cake with icing sugar and serve with icecream. Go to www.freshinthekitchen.co.nz for low fat icecream recipes.
Categories
now to save this recipe to 'My Recipes'
Already joined up? 
