Kitty wrote this recipe a long time ago, and it comes out a lot for birthdays and dinners because it’s pretty foolproof. You can easily swap round the types of sugar and use more caster (superfine) sugar than light brown soft sugar if that’s what you have, or use all one type.
How to make flourless chocolate cake
- Preheat the oven to 170°C fan (375°F). Grease and line a 23 cm (9 inch) cake tin (pan) with baking parchment.
- Combine the chocolate and butter in a heatproof bowl set over a saucepan containing 4 cm (1½ inches) of barely simmering water. Make sure the bowl isn’t touching the water. Stir until just melted, then remove from the heat and allow to cool slightly.
- Once cooled a little, whisk in the light brown soft sugar, then the egg yolks one at a time, followed by the ground almonds and salt. If the chocolate splits, don’t worry! Stir in 1 teaspoon boiling water at a time until you have a smooth, silky mixture.
- Using a stand mixer or hand-held electric whisk, whisk the egg whites until they form stiff peaks, then gradually add the caster sugar, whisking until the egg whites form soft peaks, like a very light meringue.
- Very carefully fold the meringue mixture into the chocolate, working delicately with a spatula or metal spoon until it’s all evenly combined.
- Carefully pour the mixture into the prepared tin, making sure not to knock out the air. Sprinkle over a little more flaky salt, then bake in the oven for 20–25 minutes. The middle should be a little gooey and the surface a bit cracked.
- For the tahini cream, lightly whisk the cream in a large bowl until you have very light peaks. Stir in the tahini and give a few more whisks. Set aside while the cake bakes.
- Remove the cake from the oven and allow to cool. It’ll dip a little when it cools. Slice and serve with a dollop of the tahini cream and fresh berries, if using.
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