Flourless Chocolate Cake
- serves 10
The option for two flourless chocolate cakes, one topped with a mountain of red berries and one with black berries.
Butter for greasing
300 g broken plain chocolate
225 g caster sugar
180 mL boiling water
225 g salted butter, cut into cubes
6 free range eggs, separated
1 tsp instant coffee powder
1 Tbsp vanilla extractToppings
Raspberries, strawberries and redcurrants or blueberries and blackberries
200 mL of creme fraiche
1. Grease and line the base of a solid-bottomed 23cm/9inch round cake tin (a springform is best).
2. Preheat the oven to 180C/160C fan/Gas 4.
3. In a large food processor pulse the chocolate and sugar until fine. Add the boiling water, butter, egg yolks, coffee powder and vanilla extract.
4. In a glass bowl, whisk the egg whites until stiff and then fold them into the chocolate mixture.
5. Pour the mixture into the prepared cake tin and bake in the hot oven for about 45 – 55 minutes. The top will be cracked like a desert fault line.
6. After you take the cake out of the oven it will collapse into itself quite a bit. This is ok – its not meant to be a proud cool cake, its meant to be slightly rough around the edges and the crème fraiche and berries will hid any dips and cracks.
7. Let the cake cool, then put it in the fridge for a few hours. When you are ready to serve, remove from the tin, smother the top in crème fraiche, then raspberries, strawberries and redcurrants (or blueberries, blackcurrants and blackberries). You can also grate some more chocolate on top or dust some icing sugar.Toppings