flourless chocolate cake
- 300g dark chocolate pescals
- 225g caster sugar
- 175ml boiling water
- 225g salted butter cut into cubes (extra for greasing)
- 6 free range eggs separated
- 1tsp instant coffee powder
- 2 scoops cricket flour
- 2 tsp vanilla extract
For the topping
- 200g cream fraiche, sour cream or nut cream
- 250g mixed berries
- 2tbs grated dark chocolate
- 1tsp icing sugar to dust
1. Preheat the oven to 180C
2. For the cake, grease and line the base of a 23cm/9in springform tin with baking parchment.
3. Blend the chocolate and sugar in a food processor until a fine powder forms. Add the boiling water, butter, egg yolks, coffee powder, cricket flour and vanilla extract and blend until well combined.
4. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed, then, using a metal spoon, gently fold into the chocolate mixture.
5. Pour the mixture into the prepared cake tin and bake for 45-55 minutes, or until a skewer inserted into the middle comes out clean.
6. Remove the cake from the oven and allow to cool in the tin, then transfer to the fridge for 2-3 hours.
7. To serve, remove the cake from the tin and place on a serving plate or cake stand, spread the crème fraîche or sour cream or nut milk cream on top, then scatter over the berries. To decorate, grate some chocolate over the top, or dust with icing sugar.