Ever since I was about 8 years old, I have always adored baking. I love being able to create something entirely from scratch, and sharing it with others. In my opinion, baked goods bring a sense of warmth and delight to any occasion. Throughout my blog, I will be exploring different ‘Recipes of the Month.’ This will feature tried and tested recipes from a variety of different bakers and chefs.
This month’s recipe is a Flourless Chocolate Cake. This recipe was recommended to me by one of my friends’ Mum, and I have honestly never looked back! It is a tweak on Rachel Allen’s Recipe for Chocolate Amaretti cake. Not only is it simple and easy to make, but also incredibly delicious! Adding almonds instead of flour is an easy fix, for those who are gluten free, but also makes for an extremely soft and moist cake, that just melts in the mouth. It really is the ultimate crowd pleaser!
This cake is best served fresh out of the oven, with a scoop of vanilla ice cream, and a dust of icing sugar.
150 g dark chocolate (70%)
150 g ground almonds
175 g caster sugar
100 g butter, cubed
4 eggs, beaten
Preheat the oven to 180C/350F/Gas Mark 4.
Line the base of a 20cm-diameter springform tin with greaseproof paper and butter the sides.
Melt the chocolate in a bowl sitting over a saucepan of simmering water.
Beat butter and sugar, add eggs, then almonds and finally melted chocolate).
Pour into the prepared tin and pop straight in the oven.
Cook for 35-45 minutes until the cake is puffed and slightly cracked around the edges. ( test with a skewer after 35 minutes, it should come out clean)
Remove and leave to sit for 15 minutes before transferring to a plate.