A rich flourless chocolate cake from ” Old Food” by Jill Dupleix. She adapted it from a recipe by Elizabeth David in ” French Provincial Cooking”. It makes a great pudding for a spacial occasion served with creme fraiche or custard, but can also be sprinkled with icing sugar or cocoa powder and served as a cake.
Ingredients
- 200 g dark bitter chocolate chopped,
- 1 tbsp strong espresso coffee
- 1 tbsp rum or brandy
- 150 g caster sugar
- 150 g butter
- 100 g ground almonds or hazelnuts
- 5 eggs separated
- icing sugar for dusting
Servings:
Instructions
- Heat oven to 180°C (350°F). Melt the chocolate, coffee, rum or brandy, sugar and butter in a bowl sitting in a pot of simmering water. Remove from heat and stir until well mixed.
- Add ground almonds and mix well. Beat in the egg yolks, one by one. Beat egg whites until stiff and peaky, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.
- Turn into a buttered and floured 20 cm (8 in) round or square cake tin, and bake for 40 to 50 minutes.
- Leave to cool before removing from tin and don’t worry if the crust falls and collapses. That’s perfectly normal, if not desirable. Dust with icing sugar to serve.
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