Best flourless chocolate cake
- 150g unsalted butter, melted
- 3 large eggs
- 150g white sugar
- 80g brown sugar
- 1 teaspoon vanilla extract
- 60ml cold milk
- 250g almond meal
- 25g unsweetened cocoa powder (cacao magro), sifted
- 5g of Italian baking 100g dark chocolate (70% cocoa), chopped
- powder, sifted (such as Lievito Bertolini)
- 1 pinch salt
- Strawberries, to serve
Requires: 22.5cm (9”) round cake pan (ideally Anodized Aluminum) and a stand mixer (or hand beater)
Preheat the oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Grease the cake pan by lightly buttering the base and sides with margarine or butter. Line the base and sides with baking paper.
Tip: Anodized Aluminum cake pans are the ideal baking surface for any type of cake as they produce even heating. This creates the best possible rise, making you a confident baker.
Place the dark chocolate and butter in a heatproof bowl set over a pan of simmering water (don’t let bowl touch the water). Cook, stirring using a metal spoon, until the chocolate has melted to a smooth consistency. Remove the bowl with melted chocolate from the heat and set aside to cool.
Place the eggs, a pinch of salt, the white sugar and brown sugar into the bowl of a stand mixer (alternatively, place into a large mixing bowl). Use a stand mixer or hand beater to beat the eggs and sugar for 5 minutes on medium speed. Add the vanilla essence to the egg and sugar mixture. Stir the cold milk into the melted chocolate.
Use a wooden spoon to stir the almond meal and unsweetened cocoa powder (cacao magro) into the cake mixture, a few tablespoons at a time until just combined. Stir the sifted baking powder, then the melted chocolate into the cake mixture until just combined.
Pour the cake mixture into the prepared cake pan. Bake for 45 mins or until a skewer inserted in centre comes out clean.
Serve with strawberries – buon appetito!
