Flour­less choco­late cake

SERVES 6 PREPA­RA­TION: 10 MIN COOK­ING: 45 MIN

Drum Food - - CONTENTS -

250g dark choco­late, chopped 185g but­ter, cubed

80ml (¹⁄₃c) co­coa pow­der,

sifted

60ml (¼c) strong cof­fee 6 eggs

230ml (1¼c) cas­tor sugar 200g ground al­monds co­coa pow­der to dust

Pre­heat the oven to 180°C. Grease a 22-cm spring­form cake pan and line the base with bak­ing pa­per. Place on a bak­ing sheet.

1 Com­bine the choco­late, but­ter and co­coa pow­der in a heat­proof bowl over a saucepan of sim­mer­ing wa­ter (don’t let the base of the bowl touch the wa­ter). Cook, stir­ring oc­ca­sion­ally, un­til the in­gre­di­ents have melted and the mix­ture is smooth and glossy. Re­move from the heat, stir in the cof­fee then set aside.

2 Beat the eggs and cas­tor sugar un­til just com­bined. Use a large me­tal spoon or spat­ula to fold in the choco­late mix­ture, then fold in the al­monds.

3 Pour into the pre­pared pan and bake for 45 min­utes or un­til done but not dry.

4 Re­move from the oven and cool com­pletely in the pan on a wire rack. Turn out onto a serv­ing plate and dust with co­coa pow­der.

The cen­tre should be slightly wob­bly when the cake comes out of the oven.

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