Tuesday, 9 April 2013

Tuesday's Kitchen - Flourless Chocolate Cake

We are still on a chocolate theme this week on Tuesday's Kitchen mainly because I'm trying to use up all the Easter eggs we have here!

This is a great little recipe for a flourless chocolate cake. It sounds a bit scary what with no flour but if you follow the recipe it will work out and it's delicious, a great cake for special occasions or having friends round for tea.

I substituted the dark chocolate with Easter Eggs when making this one, normally it would be much richer in colour, but it still tastes good regardless.


500g dark chocolate
6 eggs, at room temperature
2 tablespoons brandy
165g ground hazelnuts
250ml whipping cream
icing sugar - to dust


1. Preheat the oven to 150C (300F/Gas2). Lightly grease a deep 8 inch round cake tin and line the base with greaseproof paper.

2. Melt the chocolate in a heatproof bowl over a saucepan of simmering water, stir until the chocolate has melted and make sure the bottom of the bowl does not touch the water.

3. Put the eggs into a large heatproof bowl and add the brandy. Set the bowl over a saucepan of simmering water. Beat the mixture using an electric mixer for about 7 minutes until it is light and foamy. Remove from the heat.

4. Using a metal spoon, quickly fold the chocolate and ground hazelnuts into the egg mixture. Next, add the cream and pour into the cake tin.

5. Put the cake tin in a roasting tray half filled with hot water and bake for 1 hour until set.

6. Remove and let the cake cool,  then cover with clingfilm and put in the fridge overnight.

This should serve 10 and keep for 2 days in the fridge.

Tuesdays Kitchen April 2013

Tuesday's Kitchen April 2013

Tuesday's Kitchen April 2013

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