flourless chocolate cake with chestnut marsala cream


Flourless Chocolate Cake
125 grams blanched almonds
200 grams good quality dark chocolate, chopped
150 grams butter, chopped
1/3 cup cocoa powder
2 tablespoons  strong black coffee
2/3 cup caster sugar
5 eggs, at room temperature, separated

Preheat oven to 180C. Grease and line 23cm/9inch springform pan or smaller tins, if using.
Spread almonds over a baking tray and cook in oven for 6-8 minutes / lightly toasted. Set aside for 10 minutes, then process in a food processor until finely chopped.
Reduce oven temperature to 160C.
Meanwhile, place chocolate, butter, cocoa and coffee in a medium saucepan. Stir over low heat for 3-4 minutes / until smooth. Remove from heat and set aside for a few minutes to cool.
Stir the sugar, egg yolks and almonds into the chocolate mixture.
Whisk / beat egg whites until soft peaks form.
Fold a large spoonful of egg whites into chocolate mixture to loosen it, then gently fold in remaining egg whites until just combined. 
Spoon mixture into prepared pan/s. Bake for 40 minutes (large pan) / approx 18 minutes (for 6 individual) until crumbs cling to a skewer when inserted into centre of cake.
Cool cake completely in the pan/s. 
Dust with cocoa.

Chestnut Marsala Cream
1 x 500 gram chestnut puree
4 tablespoons Marsala, to taste
1.5 cups cream
1/4 cup caster sugar

Stir chestnut puree and Marsala together in a large bowl until well combined.
Whip cream with the sugar until soft peaks form.
Fold cream into chestnut mixture.
Serve with cake for people to dollop themselves or fill a piping bag and decorate the top of the cake yourself!

* Cake recipe from the good taste collection’s ‘chocolate’ edition by Anneka Manning.
* Chestnut puree recipe based on numerous recipes on the internet using the same ingredients in differing amounts, to taste.


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