Flourless chocolate cake
- 250g good-quality dark chocolate, roughly chopped
- 150g unsalted butter, chopped
- 2/3 cup caster sugar
- 125g almond meal
- 5 eggs, separated
- Icing sugar to dust
- Ice cream to serve
Preheat oven to 180 degrees C
Grease a 23cm springform tin with butter and line base with non-stick baking paper.
Combine the chocolate, butter and sugar in a medium heatproof bowl.
Place over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and stir frequently until melted and smooth.
Transfer the chocolate mixture to a large mixing bowl and stir in the almond meal.
Add the egg yolks, one at a time, and beat well with a wooden spoon after each addition.
Place the eggwhites in a separate clean bowl. Use an electric beater to beat until firm peaks form. Add a third of the eggwhite to the chocolate mixture and use a large metal spoon to fold in until combined. Fold through the remaining eggwhite.
Pour the mixture into the prepared tin. Smooth the surface with the back of a spoon. Bake in preheated oven for 40-45 minutes, until crumbs cling to a skewer inserted into the centre. Remove from the oven and cool in the tin.
Dust the cake with icing sugar and serve with ice cream.