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Flourless chocolate cake

Flourless chocolate cake recipe

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JILLYBEAN
This cake is totally devine. Very rich so you only need a small piece. The Ganache with the slightest hint of orange is totally yummy
Time Cooking: 1 1/2 hours
     

This is a lovely rich cake - perfect with a dollop of creme freche

Ingredients

500g Whole egg
350g Castor sugar
250g Almond meal
100g Hazelnut meal
335g Butter (unsalted)
450g Dark chocolate

Ganache
400g single pouring cream
400g dark chocolate (about 55% cocoa)
1 ½ tsp Orange zest

Method

Melt butter in a saucepan and pour over chocolate. Mix with a whisk until smooth. Set aside to cool slightly.

Whisk egg and sugar until double in size. Don’t give up; the eggs must become really creamy and white. Use an electric mixer.

Fold together chocolate and egg mixes, Scraping to the bottom of the bowl.

Slowly fold in almond/hazelnut meal

Pour into 11” spring form mould lined well with greaseproof paper.

Bake at 160 Deg C for 1 ½ Hrs

Place a thin skewer or small knife into the centre of the cake to check if it’s perfectly cooked. What you don’t want to see is sticky chocolate
mix on the skewer, If the skewer appears shiny only, then it is cooked. This is just the butter in the cake. When the cake is ready, it will
have a crust on top and a rich moist centre. As the cake cools, the centre will firm.

Ganache
For the Ganche simply bring the cream to the boil slowly with the orange zest.

Strain the cream over the chocolate, to take out the zest particles and whisk until completely smooth.

When the cake is completely cool, place it on a wire rack, over a tray to catch drips.

Pour the Ganache slowly over the cake, making sure it pours evenly over the cakes edges.

Allow the Ganache to set before cutting.

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