There aren’t a whole heap of cakes that I’ve made that don’t contain flour… maybe some friands and macarons. I’ve tried a lovely chocolate flourless cake at a bakery near my work and wanted to try making one similar to this and for anyone who is unable to eat foods containing flour.
I wanted to make sure this was moist and between the consistency of brownie and a cake, so icing wasn’t needed. Therefore I took the cake out of the oven a little earlier than I would a normal cake. The middle had risen and started to crack – two things I didn’t really want to happen. So I took it out of the oven when there was slightly wet cake mix sticking to the skewer and let it cool in the tin, where it finished cooking and the middle sunk down.
The result: a very lovely moist chocolate cake, I know many people enjoyed it on Mothers Day and I hope more people try it and enjoy it.
Flourless Chocolate and Almond Cake
200g dark chocolate, chopped
150g butter, chopped
150g caster sugar
2 tablespoons Kahlua (optional – I didn’t notice any taste from the Kahlua)
5 eggs, separated
100g almond meal
Preheat oven to 180°C. Lightly grease and line a 20 or 22cm round tin (I used a spring-form tin).
Place chocolate, butter, sugar and Kahlua in a bowl over simmering water (make sure the water is not touching the bowl. Stir until just combined and remove from on top of saucepan and allow to cool slightly.
Add egg yolks and beat in one at a time. Fold in almond meal.
Beat egg whites until stiff peaks form. Mix a few large spoonfuls into the chocolate mix to lighten the mixture. Fold the remaining egg white through the chocolate mix and pour into prepared tin. Bake for 40 minutes (more if you want it more cake like, less if you want it more fudgey).
Enjoy with thickened cream or ice cream.