I can’t believe it’s Christmas already! The year has flown by, especially the last few months which have been crazy busy for me. I’ve been lucky enough to have some time off work before Christmas so got stuck into the Christmas baking straight away, starting off with the usual gingerbread.
I’ve still got a couple of desserts and things to make over the next few days, but I thought that I’d revisit this flourless chocolate cake that I made last year for Christmas (but never got around to blogging about…. oops). Flourless chocolate cake was a cake I made from the first cookbook I was ever gifted, and probably kick-started my love of baking and cookbooks.
This flourless chocolate cake is adapted from a recipe from the queen of delicious, fattening things and midnight snacking from the fridge, Nigella Lawson. It’s a rich, fudgey cake that I think sums up well what Christmas feasting means for me – indulgence and a little bit of gluttony. Don’t be surprised if you find me piling my plate high with glazed ham, turkey and fresh prawns, and then collapsing onto the sofa for a well-earned post-feasting nap.
You could make this cake any time of year really, but a few strawberries and a dusting of icing sugar turns it into something a bit more festive. Even if you’re greeted with a few groans from people who have over-eaten when this cake is brought out, don’t pay attention to them and make sure that everyone has a slice. They won’t regret it.
I hope everyone has a wonderful Christmas with their family, friends and loved ones over a delicious meal!
Flourless Chocolate Cake
adapted from this recipe by Nigella Lawson
150g dark chocolate (chopped)
150g soft unsalted butter (plus some for greasing)
6 large eggs
250g caster sugar
100g almond meal
4 tsp Dutch process cocoa powder (sifted)
Strawberries, washed and hulled
icing sugar (to dust)
1. Preheat the oven to 180°C. Line the base of a 23cm springform cake tin with baking paper and butter the sides.
2. Melt the chocolate and butter together in a double boiler, then set aside to cool slightly.
3. Beat the eggs and sugar together until about tripled in volume, pale and moussy.
4. Mix the ground almonds with the cocoa powder and fold this gently into the egg and sugar mixture, followed by the slightly cooled chocolate and butter.
5. Pour and scrape this mixture into the prepared tin and bake in the preheated oven for 40–45 minutes (though start to check at 35); the cake will be just firm on top, but still have a bit of wobble underneath.
6. Remove from the oven and sit the cake in its tin on a wire rack to cool. Don’t worry if there’s a few cracks on the surface of the cake. Once the first heat has left it, drape a clean tea towel over the cake to stop it getting too crusty.
7. Once the cake has completely cooled, unmould it carefully, decorate with strawberries and dust with icing sugar.