Recipe

Flourless chocolate and almond cake

Prep Time
15m NOTE: + Cooling time
Cook Time
50m
Servings
16
Difficulty
Print
Print this recipe
Author

Method

  1. Preheat oven to 180°C. Grease and line the base and sides of a 22cm square cake pan with baking paper. Combine the chocolate, butter, cocoa powder and 1/3 cup (80ml) water in a medium saucepan over low heat. Cook, stirring, for 3 mins or until mixture is smooth. Transfer to a large bowl. Add the egg yolks, sugar and almond meal and stir to combine.
  2. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Add half of the egg white to the chocolate mixture and use a large metal spoon to gently fold to combine. Add the remaining egg white and gently fold to combine. Pour into the prepared pan. Bake for 40-45 mins or until a skewer inserted in the centre comes out clean. Set aside to cool completely.
  3. Turn onto a serving platter. Dust with cocoa powder. Cut into pieces to serve.

Serve with reduced-fat vanilla yoghurt, if desired

Mix it up

Nut meal is a great alternative to wheat-based flours, and gives a dense, fudgy centre with a chewy outer layer. For a different flavour, swap the almond meal for hazelnut meal or try grinding other nuts such as walnuts, cashews or pecans in a food processor.

More recipes

Sign up for exclusive offers

Join the Sanctuary Lakes Shopping Centre VIP list to receive updates on exclusive store offers, the latest events and news of what’s happening in-centre.