Thursday, November 15, 2012

Flourless Chocolate Cake with Almond Brittle

I am known as the dessert queen at church and home, I am always whipping up desserts, cakes and other sweet treats sure I can do savoury but I am known for my desserts and treats. I posted a picture today of a cake I made for dessert tonight as we had friends over for tea on Facebook, within minutes lots of people had 'liked' it. So I thought I would post the recipe (along with the picture!).

Flourless Chocolate Cake with almond brittle (adapted from taste.com)

Cake:
  • 2 teaspoons instant coffee powder
  • 1/4 cup boiling water
  • 200g butter, chopped
  • 180g dark chocolate, chopped
  • 2 tablespoons cocoa powder, sifted
  • 4 eggs, separated
  • 1 cup caster sugar
  • 2 cups almond meal (ground almonds) one 200gram packet equals 2 cups
  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan. Line base and side with baking paper.
  2. Place coffee powder and boiling water in a heatproof jug. Stir to dissolve. Place butter, chocolate, cocoa powder and coffee mixture in a medium saucepan over low heat. Cook, stirring constantly, for 2 to 3 minutes or until melted and combined. Remove from heat. Transfer to a bowl to cool slightly.
  3. Using an electric mixer, beat egg yolks and sugar for 5 minutes or until thick. Set aside. Using an electric mixer, beat egg whites until soft peaks form (I find its best to beat the egg yolks and sugar in a large bowl and the egg whites in a smaller bowl)
  4. Add chocolate mixture and almond meal to egg yolk mixture. Stir to combine. Using a large metal spoon, gently fold half the egg whites into chocolate mixture. Repeat with remaining egg whites. Pour into prepared pan. Bake for 40 to 45 minutes (it has taken up to an hour to cook at times so don't stress if it takes longer) or until a skewer inserted in centre comes out with moist crumbs clinging. Cool cake completely in pan.

    Almond Brittle 
    In a small saucepan combine 1/2 cup sugar with two tablespoons hot water. Place on medium heat stirring until all the sugar is (mostly) dissolved) bring to boil and eye ball it THIS CAN BURN EASILY the moment it turns yellow watch it you want it to turn golden then take off heat (it may go darker). Mix in 1/4-1/2cup raw or roasted almonds and quickly pour onto a tray lined with grease proof paper and spread it the best you can. Let it sit at room temperature for 30-40 minutes. Using a knife break into (smallish) pieces (try not to eat too many!).

  5.  
    This cake can keep for a few days in an airtight container at room temperature.
UPDATES
This cake freezes really well and you would never know that it had been frozen unless told otherwise. I have frozen it both in the pan (just make sure you do a couple of layers of glad wrap and/or foil) and in a container. You can freeze either the whole cake or slices of it if there's any leftover. The Almond Brittle won't freeze so be sure to make it on the day you plan to serve it. To defrost leave it on the bench for at least 12 hours so it will fully thaw (If I am able to I get it out the night before).
You make your own almond meal by grinding 225grms of almonds in either a blender, coffee grinder or food processor until ground then sifting it and weighing it until you get 200grms you may need to regrind the larger chunks until you get the right amount.
We normally serve this cake with whipped cream or ice cream and sometimes a berry compote if we choose not to do the brittle (frozen berries and sugar over low heat until they are broken down into smallish chunks and a syrup has formed) which all helps cut down on the richness.

No comments: