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Bénédicte's Chocolate Cake

A rich, flourless chocolate cake made with ground almonds — Bénédicte's recipe, intense and wonderfully simple.

by Bénédicte Prep: 20 min Cook: 40 min Total: 60 min
Bénédicte's Chocolate Cake
8 slices

Ingredients

  • 175 g dark chocolate
  • 175 g butter, softened
  • 175 g brown sugar
  • 4 egg, whites and yolks separated
  • 90 g ground almonds

Method

  1. Preheat the oven to 180 °C (350 °F) and butter a cake tin.
  2. Melt the dark chocolate over a bain-marie (or in the microwave in short bursts), then leave to cool slightly.
  3. Beat the softened butter with the brown sugar until smooth and creamy.
  4. Whisk the egg whites to stiff peaks.
  5. Stir the egg yolks into the butter-sugar mixture, then add the ground almonds.
  6. Add the cooled melted chocolate and mix.
  7. Gently fold in the egg whites, lifting the batter to keep it airy.
  8. Pour into the tin and bake for about 40 minutes at 180 °C (350 °F). The centre should stay slightly molten.
★ Even better the next day. Serve warm with crème anglaise or a scoop of vanilla ice cream.
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