@thegreedymodel: This flourless chocolate cake is somehow so light and mousse-y but so rich and decadent with dark chocolate. It's one of my faves and actually so easy - it just needs a little bit of folding. Serves 8-10 6 eggs 300g dark chocolate (56% cocoa solids, 70% is a bit too rich) 120g unsalted butter 180g caster sugar 50g ground almonds 1/2 tsp salt 1. Preheat your oven to 160c. Grease & line a 22cm tin - ideally loose-bottomed. In a microwave-safe bowl, add the dark chocolate and cubed butter. Melt over a bain marie or in the microwave on a low heat. Set aside to cool. 2. Separate the whites and the yolks of all 6 eggs. Add the yolks to the cool chocolate mixture plus the ground almonds and salt, then mix. With an electric whisk, whisk the egg whites in a large bowl on medium speed until foamy. Then start adding the sugar, tablespoon by tablespoon, until stiff peaks form. The stiff peaks should still be smooth and hold their shape on the whisk, with only the tip of the peak flopping over. You don't want to whisk so far that it becomes spongy. 3. Add a large spoon of egg whites to the chocolate and mix well to loosen the batter. Then, adding 1/4 of the batter each time, add the beaten whites, and fold very gently with a large spatula or large metal spoon. Fold the egg whites into the chocolate, until no white streaks remain but try not to deflate the whites and lose that important air you've just beat in! 4. Pour into your prepared tin. Bake for 35 minutes but baking time will vary on your tin size. I would check it at 30 mins with a skewer and go from there - up to 45 mins ish. Test with a skewer and it should come out mostly clean (a few specks of chocolate is fine as long as not thick batter). Cool for 30 mins (it will sink a bit) then serve with icing sugar on top and a spoon of creme fraiche.

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Thursday 30 October 2025 20:19:31 GMT