Absolute Divine Flourless Chocolate Cake

By ruthmaria on 08 September 2008 | Viewed 9576 times

Divine, delicious, amazing, super rich and hard to resist!

Ingredients

500g good quality dark chocolate - chopped
6 eggs
2 tablespoons Frangelico or brandy
165g ground hazelnuts
250mls whipping cream (whipped)
icing sugar to dust
thick (double) cream to serve

Method

* Preheat oven to 150degrees.

* Grease a deep 20cm round cake tin and line the base with baking paper
* Place the chocolate in a heatproof bowl. Half fill a saucepan with water, boil, then remove from the heat and sit the bowl over the pan - don’t let the bowl touch the water. Stir occasionally until the chocolate melts.

*Put the eggs in a large heatproof bowl and add the Frangelico. Put the bowl over a pan of barley simmering water - don’t let it touch the water. Beat the mixture with electric beaters on high speed for 7 minutes, or until light and foamy. Remove from the heat

* Using a metal spoon, quickly and lightly fold the chocolate and ground nuts into the egg mixture unil just combined. Fold in the whipped cream and pour into the cake tin.

*Put the cake tin into the roasting tin. Pour hot water into the roasting tin to come halfway up the side of the cake tin.

* Bake for 1 hour or until just set.

* Remove the cake tin from the oven and cool to room temperature. Cover with plastic wrap and refrigerate overnight.

When ready to serve:
Invert the cake onto a plate, remove the paper and cut into slices. Dust with icing suger and serve with cream.

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