Flourless Chocolate Cake
Flourless Chocolate Cake
Serves 10-12
   250g Haigh’s Dark Chocolate Couverture
   125g unsalted or lightly salted butter
   30ml brandy
   30ml espresso or coffee liqueur
   5 eggs, separated
   125g caster sugar
   1 orange, finely zested
   75g hazelnut meal
   50g almond meal
Chocolate Sauce:
   100ml cream
   100g Haigh’s Milk Hazelnut Chocolate

Preheat oven to 150ºC. Line a 20cm round or square spring form cake tin with baking paper and butter lightly.
   Melt the chocolate and butter, add the brandy and coffee and set aside to cool.
   Whisk the egg yolks, sugar and orange zest until light and creamy. Add the cooled chocolate mixture while still slowly whisking until well combined. Fold through the hazelnut and almond meals.
   Whisk egg whites until stiff. Gently fold the egg whites into the cake mix - don’t overdo it.
Pour mixture into prepared cake tin and bake for about 30 minutes until cake rises a little and appears set. Allow to cool.

Chocolate Sauce:
Scald the cream in a small saucepan. Take off the heat and add the chopped chocolate. Stir to melt the chocolate and combine.
   To serve, cut wedges of the cake and pour over warm chocolate sauce with a little extra cream.

Recipe by Ezio Russa, The Grace Hotel, Sydney.
Letter to Editor
print
pdf
Email a friend







Back