Moist and Sticky Chocolate Cake
This is the flourless Chocolate Cake my daughter makes
Because there is no flour in it but ground almonds instead, the cake is lovely and moist and almost sticky.
- 180g dark chocolate 70% or higher cocoa solids
- 165g butter
- 6 medium sized
- 130g caster sugar
- 130g ground almonds
- 1 tsp vanilla extract
- 25g cocoa powder
- 1/4 tsp salt
- If you feel like it, tumble some fresh rasberries or some other slightly sour fruit on top of your lovely moist and sticky chocolate cake to counteract the sweetness!
So first, the usual prep. Preheat oven to 170°c (325°F) and line a 25cm spring cake tin with baking parchment, or grease the tin with a lttle extra butter and dust with breadcrumbs (gluten-free in my case)
Cut the chocolate with a serated knife, this prevents it flying everywhere! Let the butter melt in a medium sized pan over a gentle heat. Take off the heat and stir in the chocolate. and allow to melt and cool a little.
Not it’s time for a little kitchen workout. Whisk the egg yolks in a large mixing bowl until they have doubled in size. Gradually add half of the caster sugar while whisking. Carefully add some of the egg mixture to the chocolate and stir in gently. Add the chocolate mixture in portions to the egg yolks and fold in, trying not to lose the airiness.
Pour the egg whites into a large sqeaky clean bowl and whisk until they have an offwhite colour. Add the remaining sugar gradually, while continuing to whisk.
Fold this mixture carefully into the chocolate mixture – again trying not to lose the airiness. Fold in the almonds.
Scrape the mixture with a spatula into the cake tin. Bake in the oven for 30-40 minutes. It should be a little soft in the middle not quite brownie texture but not quite done either. Take out and allow to cool in the tin.
Put the chocolate in a plastic or glass bowl and melt in the microwave at 30 second intervals. Stir gently between each interval. When the chocolate has almost melted, stir again until completely melted. Take the bowl out of the microwave and allow the chocolate to cool. You can also do this in a bowl over a pan of hot water, but make sure the bowl does not touch the water otherwise the chocolate will get too hot.
Beat the room temperature butter with the icing sugar until light. Then add the cooled chocolate and stir in well.
When your cake has completely cooled down, take it out of the tin and put it onto your serving plate, then spread the chocolate frosting over the top and sides. And there you have your guilty pleasure – a wonderfully moist and sticky chocolate cake.
The Science behind Chocolate
This video explains what chocolate is, it has a quick and easy recipe for Millionaire’s Shortbread and a really cute dog at the end. (Don’t give chocolate to your dog, they cannot digest it so it makes them very ill!)
The International Chocolate Awards
This site is about an international competition for making the best chocolate. The aim is to support small companies and the farmers that grow chocolate – take a look! Maybe the Chocolate Oscar