At the moment I am on holiday in a little town just outside of Cape Town called Plettenberg Bay. Out of season it can be extremely quiet, which is perfect. I’m staying in a family house above a large lagoon. It is so beautiful here. Wild green bushes and flowers surround the house. The air is fresh and crisp and you can hear birds singing all day. Because I’m on holiday I’ve been eating more than is normal and healthy. Every meal I stuff myself full with food; breakfast, lunch and supper. Today I felt like eating something light. So I turned to my trusty Flourless Chocolate Cake recipe. It’s gluten free and packed with ground almonds so you won’t miss the flour. The almonds are mixed into a mixture of eggs and melted dark chocolate. Baked in the oven, the almonds roast which add an extra nutty flavour to the cake. The sponge has a light and mousy texture. It is perfect served with a dusting of icing sugar and a dollop of ice cream.
Flourless Chocolate Cake
Serves 15-20 people
- 300g dark chocolate
- 300g butter
- 8 eggs
- 400g castor sugar
- 200g ground almonds
- 3 tbs cocoa powder
- icing sugar to dust over the top
- Preheat the oven to 180 degrees Celsius and grease a round 20cm baking tin.
- In saucepan over a medium heat, melt the dark chocolate and butter. Stir so that the nothing burns. Once melted leave to cool.
- In a separate bowl, beat the eggs and castor sugar until light and creamy. It takes about 2-4 minutes on a fast speed. Gently fold, using a spatula, in the almonds and cocoa powder.
- Next fold the melted chocolate and butter into the egg mixture. Fold until all is combined.
- Pour the mixture into your prepared baking tin and place in the oven. Leave to bake for 30-40 minutes. By that time the cake will have risen and become dark golden brown in colour. Test if it is cooked all the way through by poking it with a toothpick. If it comes out clean, the cake is ready. Turn off the heat and leave to cool in the oven. You can open the oven door slightly. By doing it this way, the cake stays light.
- Once the cake is completely cooled, remove from the cake tin. Place onto your serving dish and dust with castor sugar.
Serve plain or with ice cream.