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Linda Choi’s Flourless Chocolate Cake
Linda Choi’s Flourless Chocolate Cake
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Feeds 8 - 10 people 
Prep time 20m
Cook time 30m
Description
This flourless chocolate cake is a rich, indulgent dessert perfect for chocolate lovers. Made with high-quality dark chocolate, butter, eggs and a touch of hazelnut or almond meal, it has a dense yet silky texture that melts in your mouth. The sweetness can be adjusted to taste, making it versatile for different palates.
For an elegant finish, dust it with icing sugar and serve with fresh berries, a dollop of cream or a scoop of vanilla bean ice cream. For extra decadence, drizzle it with a smooth chocolate icing. Whether for a special occasion or a simple treat, this cake is sure to impress!
- 200g chocolate (70-80% cocoa bean), broken into pieces
- 200g unsalted butter
- 6 eggs
- 150g- 300g (according to taste) caster sugar
- 100g hazelnut or almond meal
- To decorate (optional):
- Icing Sugar- dusted on top
- Fresh berries
- Cream (single, double, clotted or thickened cream)
- Vanilla bean ice cream
- Chocolate Icing (optional)
- 200ml cream (single or double
- 200g chocolate (70-80% cocoa bean bean) broken into pieces
- Preheat oven to 180°C. Prepare a 24 or 26cm springform cake tin (greased using oil and the bottom lined with baking paper).
- Melt the butter in a small saucepan then take it off the heat, add the chocolate carefully and use a whisk to combine the two ingredients.
- While the chocolate and butter mix is cooling, cream the eggs and the sugar until they are light and fluffy. (Linda’s secret is to beat the sugar and eggs for 8 minutes with an electric mixer).
- Add the chocolate butter mixture into the egg and sugar bowl and stir well with a wooden spoon or scooped spatula so the two are fully incorporated. Add the hazelnut or almond meal and mix well.
- Pour the mixture onto your cake tin and pop it in the oven for approximately 35 minutes. Depending on your oven, it may take more or less time, so check it at the 30-minute mark.
- When the cake is ready the top should be cracked and the inside soft. (You could use a skewer to check this by putting it gently in the middle of the cake).
- Take it out of the oven and onto a wet tea towel. This will stop the cooking process by cooling the base of the tin. Turn out when cool.
- Decorate with chocolate icing or vanilla bean ice cream, icing sugar, cream and fresh berries.
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