FLOURLESS SUNKEN CHOCOLATE CAKE
Updated: Nov 7, 2021
300 g 50% dark chocolate
115 g butter
7 large free range eggs, separated
1/2 c sugar
1 tsp cornflour
80 g ground hazelnuts or almonds
Preheat oven to 180 degrees. Grease and line a baking tray or 22cm cake tin or oven tray, whatever you have.
Melt chocolate and butter over a low heat. Set aside.
Whisk the egg whites till soft peak not firm.
Whisk the egg yolks and sugar till pale and creamy. Fold into the cooled chocolate.
Combine the ground nuts and cornflour together.
Fold half the egg whites into the chocolate mix, then the remaining half. Now fold in the nut mix.
Carefully pour into baking dish and bake for 45-50 minutes.
Dust with cocoa or chocolate icing.
200 gm dark chocolate
125 gm butter
2 tbsp water
Over a double boiler melt everything together and allow to cool before icing. The cooling takes a while but its worth is.