This is a delicious simple chocolate cake perfect for dessert and it can easily be adapted to be gluten-free.
The original recipe said the cake center should be of the same consistency as brie!
It’s sticky and gooey and chocolaty!
It’s unbelievably simple, but looks and tastes divine – it’s rich but not too too strong. It’s a squidgy cake, all soft and moist and best eaten with a fork although it won’t fall apart if you use your fingers – just a bit sticky that’s all. It’s sort of like a giant brownie!
Preparation : 15 mins
Oven : 40 – 45 mins
Ingredients : 23cm cake mould – cuts easily into about 10 slices
200 g butter
200 g dark chocolate
200 g caster sugar
50 g powdered almonds
50 g plain flour (or if gluten intolerant use another 50 g powdered almonds)
pinch of salt
How to : Melt the chocolate and butter together in a pan. Whisk (by hand or with beaters) the eggs and sugar together until pale and fluffy. Add the melted chocolate mixture to the egg mixture and combine everything using a fork. Next add the flour, almonds and salt and whisk gently together until everything is well blended. Pour the chocolate cake mixture into a grease proof paper lined tin and bake for 35 -40 mins at 180°C. until the top has a slight crust. Remove from the oven and leave to cool in the tin before transferring to a serving plate. This is delicious eaten warm or at room temp. dusted with icing sugar or cocoa powder and served in small wedges with cream, ice-cream or creme fraîche. It’s also great served with some fresh raspberries, kiwi, strawberries etc.
If there is any left over (ha ha!) or it has been made in advance, it can be frozen. It defrosts fairly quickly so is perfect to have in the freezer just in case.
If freezing, wait until the cake is completely cool, then wrap in cling film and freeze for up to 3 months. Defrost on the work counter for a couple of hours, dust as desired , then serve as usual ie eat half in the morning and half in the afternoon!