Flourless Chocolate Cake

I like my desserts decadent. My puddings comforting and indulgent. And this gluten free flourless chocolate cake delivers both.

The Italian island of Capri is well-known for its astounding natural beauty and sun-drenched beaches; but a lesser known fact is that it is also the place of origin of the flourless chocolate cake or Torta Caprese .

Legend has it the flourless chocolate cake was conjured in the 1920s in the depths of a baker's oven in Capri, at the request of some (no doubt demanding), but obviously curious, tourists. Instead of making the requested almond cake, the baker (obviously distracted by the demanding tourists), forgot to add flour to the mix, but rather than curse the baker, upon tasting the cake the tourists became ecstatic, their waistlines expanding with each mouthful.

And who could blame them? This cake is rich and heavenly - earning it the title: "uno dei pasticci pia fortunati della storia" (one of history's most fortunate mistakes). Regardless of what mistake was made to create it, we should all be glad it happened!

Here's what you'll need...

And here's how to make it...

  • Preheat oven to 190°C. Grease and line a 20cm cake tin.
  • Melt chocolate; put aside to cool slightly.
  • Cream butter and sugar; add egg yolks and combine well.
  • Mix in chocolate, then ground almonds and brandy.
  • Beat egg whites to stiff peaks and fold into chocolate mixture.
  • Bake at 190°C for 15 minutes, then reduce heat to 180°C for 30-40 minutes.
  • Notes:

    * If Castor Sugar is unavailable, simply put regular / raw sugar into a food processor and blitz until the grains are fine.

    ** To make Almond Meal, blanch 200g raw organic almonds for a few minutes. Drain the water and transfer almonds to a clean tea towel. Fold the tea towel over the almonds, and rub gently to loosen the skins. The skins should then slip off easily. (Note that this step is optional!) Place dry almonds in food processor and blitz until they are fine, being careful not to over-process, as this will turn them to a paste.

    Serve with fresh cream and raspberries and enjoy over a cup of coffee. Bliss.

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