Recipes by Judy Phillips. Photos by Louise Lister.
FLOURLESS CHOCOLATE CAKE
makes one 20 cm round cake
“This is something great to eat over Passover when you can’t use butter or flour in cooking. I’m fairly sure the original recipe came from Elizabeth David’s French Provincial Cooking, but mine is based on one from a Jill Dupleix book I have had for years. Jill has been such an inspiration to me as I find her recipes to always be really user-friendly.
200 g (7 0z) dark chocolate, chopped
1 tbsp strong, warm espresso coffee
1 tbsp rum or brandy
150 g (5 ½ oz/2⁄3 cup) caster (superfine) sugar
150 g (5 ½ oz) unsalted butter, chopped
100 g (3 ½ oz/1 cup) hazelnut or almond meal
5 eggs, separated.
Heat the oven to 180ºC (350º).
Lightly grease and flour a 20 cm (8 in) round cake tin and line the base with baking paper.
Place the chocolate in a bowl then place the bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Stir to melt the chocolate, then add the coffee, rum or brandy, sugar and butter. Remove from the heat and stir until the mixture is smooth, then add the hazelnut or almond meal.
Cool slightly, then add the egg yolks one at a time, stirring between each addition until the mixture is smooth.
Using electric beaters, whisk the egg whites in a large bowl until firm peaks form. Using a large metal spoon, stir about a third of the whites into the chocolate mixture to loosen then gently fold in the remaining egg white.
Pour the mixture into the cake tin, smoothing the surface even.
Bake for about 45 minutes, or until a skewer inserted in the centre of the cake comes out clean.
Cool the cake completely before removing it from the tin; don’t worry if the crust cracks or collapses. ” Judy.