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Squidgy chocolate cake
- Prep time:
- 20 mins
- Cook time:
- 35 mins, to 45 minutes
- Serves:
- 1 x 20cm cake: cuts into 20-24 slices
Jane Asher's rich flourless cake will be an instant hit with chocolate lovers
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Tips and suggestions
- Cooks Tips...
- This cake looks fabulous simply dusted with a little sieved icing sugar, but, for special occasions, try topping it with some gold almond dragees, or even with a few flakes of real gold leaf and some cocoa powder. Serve it on its own or with fresh raspberries, accompanied by dollops of crème fraiche, whipped cream or mascarpone.
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Ingredients
Method
Preheat the oven to 180C/gas 4.2. Grease a deep 20cm round cake tin with butter and sprinkle lightly with flour or, preferably, use a non-stick liner.
3. Put the butter, chocolate drops, brandy, coffee, sugar and into a heatproof bowl and melt together, either in a microwave oven or in a bowl over a pan of hot (not boiling) water. Stir well until it becomes smooth. Allow to cool a little, then stir in the ground almonds.
4. Stir the egg yolks into the chocolate mixture.
5. In a large bowl, whisk the egg whites until stiff, then stir gently into the chocolate.
6. Turn the mixture into the cake tin and bake for 35-45 minutes, depending on how squidgy you like it.
7. Let it cool a little, then remove from the tin and cool completely on a rack.
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