Flourless Chocolate Cake
RECIPE BY:
Matt Sinclair
INGREDIENTS:
- 200 gm Ballantyne Unsalted Butter, extra for greasing
- 2 Cups of Almond Meal
- 200 gm Dark Chocolate, 70% cocoa, finely chopped
- 5 Coles large eggs, room temperature
- ½ cup caster sugar
METHOD:
- Preheat oven to 160C. Grease base and sides of a 22cm spring-form pan. Place a sheet of baking paper on the base.
- Place butter and chocolate in a heatproof bowl, microwave for 30 second bursts, stirring at each interval, until completely melted. Set aside to cool slightly. Fold the Almond Meal through the chocolate mixture.
- Using a stand mixer, beat egg to form soft peaks. Gradually add caster sugar whilst mixing and beat to form a light creamy mixture. Whisk ¼ of egg white mixture into chocolate mixture and combine well. Gently fold in remaining egg mixture until combined.
- Pour batter into greased pan and bake for 35-40 minutes. Cake should be set in the centre, and pull away slightly from the edges of cake pan. Remove sides of cake pan and allow to cool completely on a wire rack. Serve at room temperature.
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