It was my sister’s birthday last week which was the perfect excuse to bake a cake. Pretty much everyone in my family is a chocolate fiend so I thought a chocolate cake would be appropriate. And for a 30-something birthday a grown-up fudgy flourless chocolate cake seemed perfect. I decided to adapt a Nigella Lawson recipe for flourless chocolate lime cake with margarita cream. I ditched the limes though and the margarita cream as this was a birthday brunch and I tend to stick to past 12pm for my margaritas.
The cake certainly is delicious. It’s got a really rich flavour to it and is almost gooey at the base with a crunchy crust. The only downside is the top of the cake tends to crack (even the picture in Nigella Lawson’s cookbook has cracks in the surface which made me feel better). But a crack in a cake is nothing that can’t be solved with a dusting of icing sugar and half a punnet of raspberries tipped over the top.
- 150g dark chocolate, chopped
- 150g butter
- 6 eggs
- 250g caster sugar
- 100g almond meal
- 4 tsps cocoa
- Icing sugar to dust
- 1 punnet raspberries
- 1. Preheat the oven to 180c. Line the base of a springform cake tin with baking paper and butter the sides.
- 2. Melt the chocolate and butter together in the microwave and set aside to cook slightly.
- 3. Beat the eggs and sugar together until about tripled in volume and pale.
- 4. Fold the almond meal and cocoa powder gently into the egg and sugar mixture and follow with the slightly cooled chocolate and butter.
- 5. Pour into the prepared tin and bake for 40-45 mins. The cake should be firm on top but with a wobble underneath.
- 6. Once baked remove from the oven and sit the cake in its tin on a wire rack to cool. After a minute place a tea towel over the top to keep the cake from cracking too much.
- 7. Once cool you can carefully release it from the tin, dust with icing sugar and raspberries or fruit of your choice.