Flourless
Chocolate
Cake
Some
flourless
chocolate
cakes
recipes
turn
out
like
American
"brownies"
or
fudge;
roughly
a
very
rich,
smooth
chocolate
mixture.
This
recipe
is
closer
to
the
texture
of
a
moist
cake
or
muffin
because
of
the
almond
meal.
This
recipe
came
from
an
old
issue
of
Women's
Weekly
via
Diane's
Mum.
(See
Cook's
Calculator
at
Epicurean.Com
to
convert
cooking
weights/temperature/volumes)
Ingredients
- 200g
(7oz)
Dark
Chocolate
- 90g
(3oz)
Butter
- 2
eggs
- 1½
cups
Almond
meal
- ¼
cup
castor
sugar
Method
- Preheat
oven
to
moderate
-
approx
180°C
(355°F)
- Brush
20cm
(8")
round
cake
tin
with
oil.
Line
base
with
baking
paper.
- Place
dark
chocolate
and
butter
in
bowl;
stand
over
pan
of
simmering
water
until
mixture
is
smooth.
- Allow
to
cool
slightly.
Beat
eggs
and
castor
sugar
in
a
mixing
bowl
for
6
minutes.
The
mixture
should
be
thick
and
pale.
- In
portions,
alternately,
lightly
fold
chocolate
mix
and
almond
meal
into
the
egg
mixture;
spoon
into
the
tin
and
bake
for
25
minutes.
- Cool
in
tin
for
10
minutes
turn
on
to
a
wire
cooler.
- Dust
with
cocoa
and
icing
sugar.
Serve
with
berries
and
cream.
