Flourless Dark Chocolate & Seasalt Cake
Flourless chocolate cake is my favourite type of chocolate cake. The egg whites provide just enough rise and lightness to this incredibly rich salty/sweet cake. The darkness of the chocolate is up to you but I generally go for 70 percent as anything higher becomes a little too bitter, which may call for more sugar, always best avoided I think.
There are many variations of a flourless chocolate cake. I find the combination of rich dark chocolate and salt a perfectly sophisticated and still not un-sweet option for dessert.
For the cake
350g good quality dark chocolate
150g caster sugar
5 large eggs, separated
50g ground almonds
2 teaspoons of sea salt flakes (and extra for decoration)
Heat the oven to 180°C
Melt the butter in a glass bowl over a pan of simmering water along with the butter and sugar. Be careful not to overheat the mixture.
Leave the chocolate mixture to cool before adding the egg yolks one at a time, beating into the mixture as you go.
Whisk the egg whites into stiff peaks.
Fold the ground almonds into the chocolate along with the sea salt and half of the egg whites.
Carefully incorporate the rest of the egg whites, folding it through the mixture.
Transfer the mix into a prepared cake tin and bake for 30-40 minutes.
Decorate with large flakes of sea salt ( or edible gold dust as I like to), serve with big dollops of softly whipped cream.