- 9 ounces (250 grams) unsalted butter, melted
- 9 ounces (250 grams) castor sugar
- 5 eggs
- 6 ounces (175 grams) dark chocolate
- 6 ounces (175 grams) almond meal
- 1 Â½ tsps baking powder
- 3 Tbsp of good quality cocoa
- Plus cocoa or chocolate powder for dusting
Preheat oven to 325 F (165 C)
Line a 10-inch (28cm) spring-form cake tine with baking paper. Then spray the paper with oil or you could sprinkle a light coating of flour over the bottom and the sides to prevent sticking, but then, strictly speaking, it wouldn’t be flourless.
In a food processor beat together the butter and sugar until creamy, then add cocoa powder.
Add the eggs to the food processor one at a time, allowing each egg to blend with the cake mixture before adding the next.
If you don’t have a double boiler, boil a saucepan of water and place a mixing bowl over the steam; put the chocolate into the bowl and allow to gently melt. Break up chocolate first to speed up the process.
Add the almond meal and baking powder to the cake mixture and blend in well.
Fold in the melted chocolate.
Pour the mixture into the prepared baking tin and bake for 50-60 minutes. The cake is cooked when you can push a skewer into the center and remove clean.
Dust with cocoa or chocolate powder.
Note: This cake is supposed to rise while cooking and then fall when removed from the oven, leaving the cake rich and dense.
Serve this chocolate flourless cake with double cream and worry about the cholesterol count tomorrow.