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Five flavours » New Zealand, Vegetarian » Flourless Chocolate Cake

Flourless Chocolate Cake

Here’s the good thing about picking up all that paper at the Food Show last weekend. I was invited to a friend’s house for dinner and I agreed that I’d bring something sweet for afters. I wanted something new. Something I hadn’t made before. Something extremely lush and indulgent. I started the long sort through all the paper in my regulation issue Food Show bag, and lo and behold…Donna Hay’s flourless chocolate cake!

Although I’ve tasted many a flourless cake, I’ve never made one myself. I’d always assumed that by not containing flour, the cheapest item in any cake mix, it would come out as really expensive. But this recipe only contained a few items and you can decide how much you want to spend on each of them. I chose to use a 200 gram bar of lower priced chocolate that was 70% cocoa, and then a bar and a half (150 grams) of Lindt 80% cocoa chocolate. That was the most expensive thing at about $6.00. A cup of ground almonds came in at about $3.00. Then adding in the butter, liqueur (which I didn’t have and so substituted brandy) and cream, I believe the whole thing came in under $20.00. Not too bad considering the luxuriousness of the cake. It was also easy-peasy to boot!

Flourless Chocolate Cake
350g good quality dark chocolate, chopped
185g unsalted butter, chopped
6 eggs
1 cup (175g) brown sugar
¼ cup (60ml) hazelnut-flavoured liqueur
1 cup (100g) ground almonds
Hazelnut cream
300ml single (pouring) cream
¼ cup (60ml) hazelnut-flavoured liqueur, extra

Preheat oven to 170C. Place chocolate and butter in a saucepan over low heat and stir until melted. Place eggs, sugar, liqueur, and ground hazelnuts [I used ground almonds] in a bowl and whisk to combine. Add chocolate mixture and whisk until smooth.

Spoon into a 22cm-springform pan with the base and sides lined with non-stick baking paper. Cover with aluminium foil and bake for 40 minutes. Remove foil and cool cake in the tin, then refrigerate until cold.

To make the hazelnut cream, place the cream and liqueur in a bowl and which until soft peaks form. Cover and refrigerate until just before serving. Remove the cake from the tin and serve with the hazelnut cream. Serves 12.

From Donna Hay’s talk, No time to cook, at The Food Show.

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2 Responses to "Flourless Chocolate Cake"

  1. Marie says:

    Hi Terry, yes I remember that morning. How nice to hear from you. I’m glad you have enjoyed the blog. Many thanks for visiting:-)

  2. Terry Madison says:

    Wow have I had a fun hour or so checking out the interesting things you are writing about.
    We met many years ago at a Honda breakfast with your Mother and Father and David. I hear
    about you from you Mom and always happy to hear of all your adventures.
    I can’t wait to try some of the receipes written here, hope you are doing well.
    Terry Madison RPV, Calif

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