Nellie’s flourless chocolate cake
I love this cake and its wonderful taste and surprising texture. It is a winner in our house & I hope in yours too.
It is beautiful as a celebration cake or gorgeous dessert, served very simply with a light dusting of cocoa or icing sugar and mascarpone on the side. Fresh berries, when in season, would make a lovely addition also. This cake is an adaptation from my flourless chocolate cake in the first Relish Mama cookbook – Recipes from a shared table and the Relish Mama kitchen.
This (Nellie’s flourless chocolate cake) was one of the cakes that I served for our family birthday brunch last week. You can read more about that in the previous post, where I also shared the King of Frittatas, which we also enjoyed on this special day.
Wishing you delicious days always,
Nellie
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Beautiful as a celebration cake or gorgeous dessert
Nellie’s flourless chocolate cake
Nellie’s flourless chocolate cake
Equipment
- 1 Saucepan
- 1 Oven
- Electric beaters
- Mixing bowl
Ingredients
- 250 g dark chocolate broken into pieces
- 150 g unsalted butter plus extra for greasing cake tin
- 250 g caster sugar
- 2 tablespoons espresso coffee or make a strong black instant coffee and use 2 tablespoons of this instead
- 2-3 tablespoons cointreau you can substitute for frangelico or rum for an entirely different take
- 1 teaspoon vanilla bean paste
- 5 free range eggs separated
- 250 g shelled and ground pistachio’s or you could use whole natural almonds buy unsalted, whole but shelled pistachio’s & throw them in the blender to grind fresh yourself. Do this same the day as you are making the cake.
Instructions
- Pre heat the oven to 160oC.
- Cut a piece of greaseproof paper to fit a 24cm cake tin. Grease the tin with the extra butter or use an oil spray and fit the greaseproof paper snugly in the base of the tin.
- Place the chocolate, butter, sugar, coffee, cointreau and vanilla bean paste in a small saucepan over a very low heat. Stir often and ensure your chocolate doesn’t burn. Set aside.
- Lightly whisk the eggs yolks by hand until just blended.
- Using an electric mixer, whisk the egg whites, with a small pinch of salt, until soft peaks form.
- Add the melted chocolate mixture to the egg yolks and then stir in the ground pistachio’s. Gently fold through 2 ladles of egg whites in to the chocolate mixture to blend and then gently fold in the remaining egg whites.
- Pour into the prepared tin and bake for approximately 1 hour and 10 minutes on 160oC. Cool this cake in the tin for 30 minutes before transferring to a wire rack. Dust with premium Dutch dark cocoa, when serving.
Notes
This cake is an adaptation from my flourless chocolate cake in the first Relish Mama cookbook - Recipes from a shared table and the Relish Mama kitchen.
Nutrition
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