Flourless Chocolate Cake with Chocolate Ganache

This cake is still slightly gooey making it even more delicious. Cover with chocolate ganache and softly whipped cream and get the kettle on, because this one needs a cup of tea.

The Recipe

Ingredients

Chocolate cake:

• 6 free-range eggs

• 150g butter

• 150g dark chocolate

• 225g caster sugar

• 125g ground almonds

• 2 tbsp. cocoa powder

Chocolate Ganache:

• 150g dark chocolate, chopped

• 150ml cream

Chocolate Cake Method:

1. Butter the bottom and sides of a 25cm springform cake tin. Line the bottom of the tin with baking paper.

2. Pre-heat oven to 180⁰C (160⁰C fan).

3. Add chocolate and butter to a heat proof bowl. Melt over a bain-marie, stirring regularly.

4. Separate the eggs, putting the egg white in a clean bowl. In a separate bowl whisk the egg yolks and sugar together (I use the KitchenAid mixer for this step).

5. Whisk the egg whites until they reach stiff peak.

6. Once the chocolate/butter has cooled slightly fold into the egg yolk/sugar mix. Sieve in the cocoa powder and ground almonds and fold the mixture.

7. Finally gently fold in the egg white mixture. Add to the greased/lined cake tin.

8. Bake for 35-40 minutes- the cake should still have a slight wobble.

9. Leave the cake tin on a wire rack and run a knife around the edges. Allow to cool until cool to touch, then remove from the tin and carefully peel off the baking paper before transferring to a plate/cake stand.

Chocolate Ganache Method:

1. Chop the chocolate in to small chunks.

2. Heat the cream in a small saucepan, bring to the boil and remove from the heat.

3. Pour the cream over the chocolate, allow to sit for about 20 seconds.

4. Mix together with a wooden spoon until the chocolate is fully melted.

5. Once cooled the ganache will become very thick so best to spread on cake immediately