Seriously rich chocolate cake

Name: Seriously rich chocolate cake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 100 grams butter, diced, plus extra for greasing; 140 grams best-quality dark chocolate, with 70% cocoa solids, broken into pieces; 6 larges eggs, separated; 140 grams ground almond; 1 Tbsp kirsch or Cointreau (optional); 1 pinch pinch of salt; 85 grams caster sugar; 1 serving cocoa powder and crème fraîche, to serve

Seriously rich chocolate cake is a gluten free and fodmap friendly dessert. This recipe serves 8. One serving contains 384 calories, 10g of protein, and 29g of fat. If you have salt, best-quality chocolate, ground almond, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Preheat the oven to 170C/Gas 3/fan oven 150C. Grease a 23cm/9in springform cake tin and line the base with greaseproof paper or baking parchment. Dust the sides with a little flour.

Ingredients you will need

All Purpose Flour

Base

Equipment you will use

Cake Form

Oven

Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Bowl

Frying Pan

Heat until melted, then remove the bowl from the pan and stir until smooth. Leave for about 5 minutes to cool slightly.

Equipment you will use

Bowl

Frying Pan

Stir in the egg yolks, ground almonds, and the liqueur, if using.

Ingredients you will need

Almond Meal

Egg Yolk

Liqueur

Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture, then carefully fold in the remainder until no traces of white are left.

Ingredients you will need

Egg Whites

Chocolate

Sugar

Salt

Equipment you will use

Whisk

Bowl

Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin (dont worry if the cake sinks and cracks slightly it will still be fine). You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place. It also freezes well for up to one month.

Equipment you will use

Oven

To serve, remove the cake from the tin and peel away the lining paper. Sift cocoa powder liberally over the top and cut into slices.

Ingredients you will need

Cocoa Powder

Serve with crme frache.

Equipment

Ingredients

Servings:

100grams

butter, diced, plus extra for greasing 140grams

best-quality dark chocolate, with 70% cocoa solids, broken into pieces 6larges

eggs, separated 140grams

ground almond 1Tbsp

kirsch or Cointreau (optional)1pinch

pinch of salt 85grams

caster sugar 1serving

cocoa powder and crème fraîche, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Chocolate Cake on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.