Easter Flourless Chocolate Cake
Easter Flourless Chocolate Cake This is a dense chocolate truffle-like sponge topped with a cloud of whipped cream, chocolate nest and mini chocolate eggs. A chocolate-lovers dream, and, it’s gluten free! This recipe is sponsored by Kenwood.
SERVE
10 - 12
Easter Flourless Chocolate Cake
SERVE
10 - 12
Introduction
Easter Flourless Chocolate Cake This is a dense chocolate truffle-like sponge topped with a cloud of whipped cream, chocolate nest and mini chocolate eggs. A chocolate-lovers dream, and, it’s gluten free! This recipe is sponsored by Kenwood.
Ingredients
- 350g good quality 70% dark chocolate, roughly chopped
- 175g unsalted butter
- 1 tsp instant coffee
- 250g white granulated sugar
- 6 large eggs
- 1 tsp salt
- 1 tsp vanilla extract
- ½ slab good quality 70% dark chocolate
- ½ slab good quality milk chocolate
- ½ slab good quality white chocolate
- 250ml whipping cream
- 1 tbsp icing sugar
- Mini chocolate eggs of your choice
Method
- 1. Melt together chocolate and butter in a small heat-proof bowl set over simmering water until smooth. Alternatively, melt in the microwave in short 10-20 seconds bursts, stirring between each burst, until melted, then stir well to combine. Set aside and leave to cool to room temperature. Tip: To help speed up cooling, wrap bowl in a cold and wet kitchen towel or transfer mixture to a new bowl, and stir occasionally.
- 2. Meanwhile, pre-heat oven to 160°C / 140°C fan assisted. Line the bottom of a 23cm (9inch) springform tin and grease the sides with butter. In a small bowl or cup, dissolve instant coffee with 2 tsp boiling water. Set aside to cool. Using the whisk attachment on your Kenwood stand mixer, whisk together sugar, eggs and salt. Start on a medium speed then increase to high until mixture is thick and a very pale yellow. The volume should treble in size. Add the cooled dissolved coffee and vanilla and whisk in.
- 3. Remove mixing bowl from stand mixer and pour in the room temperature chocolate mixture. Use a large spoon or spatula to fold together until the batter is a uniform colour. It’s okay to lose a bit of volume after mixing together. Pour batter into prepared tin and bake until the cake is puffed up and set around the edges, but the middle still has a bit of wobble if you gently shake the pan, between 40-45 minutes.
- 4. Remove from oven and leave to cool on a wire rack. The cake will deflate as it cools and will sink in the middle. Once completely cool, dip a sharp knife in boiling water, dry the blade and run the hot blade around the edges of the sponge to separate from the tin. Unclip the tin’s collar and remove, then carefully transfer sponge to a serving plate until ready to decorate.
- 5. Once completely cool, dip a sharp knife in boiling water, dry the blade and run the hot blade around the edges of the sponge to separate from the tin. Unclip the tin’s collar and remove, then carefully transfer sponge to a serving plate until ready to decorate. To decorate, start by making the chocolate shavings for the nest. Soften the slabs of chocolate very slightly by microwaving for 10-15 seconds. The dark chocolate will need a little longer and the white chocolate will need the least amount of time as it is naturally softer.
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