flourless chocolate cake
wedding dessert recipe testing, October 2023
adapted from this cake for a friend’s wedding, trying to streamline the recipe to feed a hundred wedding guests!
instead of separating the egg yolks and whites and whipping them separately, I’ve attempted to simplify the process and just whip the whole eggs and sugar together
this results in a shorter, more brownie-like cake with that elusive crackly topping
there is coffee and almond extract but both are really just there to boost the chocolate intensity
it feels richer than the original, and pairs beautifully with a dollop of creme fraiche
serves ten
ingredients
75g dark chocolate, melted
75g butter, melted, plus extra for buttering tin
1/4 tsp almond essence
50g almond meal
18g cocoa powder, plus extra for dusting tin
40mL fresh hot coffee
2 eggs
110g caster sugar
method
preheat oven to 180°C
liberally butter an 8-inch round cake tin and dust generously with cocoa powder
melt the butter (75g) and chocolate (75g) together in a medium bowl
sift over the cocoa powder (18g) and almond meal (50g) and mix together
add the hot coffee (40mL) and almond essence (1/4 tsp) and mix together
in a separate medium bowl, beat the eggs together on low speed until lightened and foamy (about 2 minutes)
continue beating the eggs as you add the caster sugar (110g) a spoonful at a time
beat until all the sugar is incorporated and the mixture is a pale yellow and leaves ribbons when the beaters are lifted out
fold a third of the beaten egg mixture into the chocolate mixture and fold to combine
add the remaining egg mixture and fold until the mixture is just combined
pour into prepared cake tin
bake for 40 minutes
let cool for at least 15 minutes before removing from the pan and letting cool completely on a wire rack
serve in small slices with a dollop of creme fraiche
