Ever since I started making my Decadent Flourless Chocolate Cake, I have made it every week, tweaking the recipe every time and experimenting.
This delicious, addictive chocolate cake is free from flour, gluten and baking powder. Ground cashew and pecan nuts replace the flour, and whisked eggs make it rise. I also used a smaller cake tin to give the cake slightly more height. It worked beautifully!
After it came out of the oven, we gave it time to get to room temperature and made our white chocolate ganache. We gave it fifteen minutes to cool down a little before covering the top of the cake.
The children and I wanted to decorate our cake and have a bit of fun in the kitchen. I had beautiful visions of a cookie monster cake. Well, I had seen lots of really pretty cookie monster cakes on Pinterest, but as usual, although I was inspired by the photos, I did not even look at the method or tutorials.
I love cake. I have no patience for decorating it, spending hours looking at it or taking millions of photos of it. All I can think of when it comes out of the oven is how long it will take to cool down enough so I can have a couple of slices with a cup of tea or coffee.
If for some crazy reason you want to reproduce this monstrosity, we used blue and black food colouring in our ganache, a marshmallow cut in two and an Oreo biscuit (contains wheat).
Something to make you smile:
Hello Pinfail! (Credit: Pinterest)
I am sure you will all agree our cake qualifies as baking something funny for Red Nose Day (13 March 2015).
Are you taking part in the Great Comic Relief Bake Off?
Really Nutty Flourless Chocolate Cake
- 1 1/3 cup dark chocolate 200g, chopped
- 2/3 cup butter 150g
- 5 medium free-range eggs
- 1 cup dark brown muscovado sugar 170g
- Pinch of salt
- ½ cup pecan nuts 75g
- ½ cup cashew nuts 75g
- 1 cup good-quality white chocolate 150g, grated or finely chopped in a blender
- 1/3 cup full-fat double cream 80 ml
- ½ teaspoon vanilla extract
- Preheat your oven to gas mark 4 (180 degrees Celsius / 350 degrees Fahrenheit), grease and line the bottom of an 18cm round cake tin with greased baking paper.
- Chop the dark chocolate. In a small pan, gently melt the butter and chocolate over a medium heat, stirring until smooth and silky. Leave the mixture to cool for ten minutes.
- Separate the eggs. Mix the egg yolks and sugar vigorously until you reach a pale creamy consistency.
- In the other bowl, whisk the egg whites with a pinch of salt until soft peaks start to form.
- Blend the nuts and add them to the egg and sugar mixture, together with the melted chocolate and butter. Mix well.
- Using a spatula, fold in the egg whites carefully.
- Pour the mixture into the lined cake tin and place on the middle shelf of the oven for fifty-five minutes. It should be firm to the touch, and the blade of a knife inserted in the middle should come out clean.
- Remove the cake from the oven and leave it to cool for fifteen minutes then turn it onto a wire rack.
- Grate the chocolate or give it a minute in a blender to make sure it is chopped as finely as it can be and reserve in a large bowl.
- Place the cream and vanilla extract in a small pan over a medium heat. Bring to the boil.
- Pour the hot cream over the chocolate, and whisk, starting at the centre of the bowl and gradually stirring it all together until smooth and silky.
- Once the ganache is at room temperature, you can ice your cake. Enjoy!
Once cool, the cake will keep well in an airtight container for up to three days.
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