Nellie’s flourless chocolate cake

I love this cake and it’s wonderful taste and surprising texture. It is incredibly moist and resembles the texture of a chocolate soufflé, somewhat. It is a winner in our house & I hope in yours too.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.

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Course: Dessert, Cake

Cuisine: Italian

Prep Time: 15

Cook Time: 1 10

Servings: serves

Calories: 530kcal

Author: Nellie Kerrison | Relish Mama

Cost: 25

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 will keep beautifully for two or three days in an airtight cake storage container. It is best not to refrigerate.
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.

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