6 oz / 185g unsalted butter
8 oz / 250g semi sweet chocolate
1 cup superfine / castor sugar
1 1/4 cups almond meal
1 tspn baking powder
5 eggs, separated
5 oz/ 150g semi sweet chocolate
1/2 cup heavycream
store bought chocolate meringues (optional)
you will need:
time: 15 minutes mixing, 20-25 minutes cooking
roxie, the chocolate harlot
imagine a lap dancing chocolate cake. that's roxie! unrelentingly chocolatey. dense. moist. climactic. oh, and did I mention that she'd flourless?
here's how she does it:
pre-heat oven to 425f / 210c
place the butter, sugar and broken chocolate in a saucepan and melt it all over a medium - low heat.
when melted, remove from heat.
separate the eggs and beat the egg whites with super clean electric beaters in a clean bowl until peaks hold their shape.
whisk the egg yolks, one at a time, into the chocolate mix. this will become glossy. add the almond meal and baking powder and beat until smooth (not long, I do this with the whisk).
fold the chocolate batter gently through the egg whites. pour the batter into a 9 inch springform pan (greased and floured).
place in oven, reduce temp to 400f / 200c and bake for 20 mins. cake is done when it feels crisp to the touch in the middle, but still has a little give to it.
serve immediately with whipped cream for a molten treasure, or allow to cool and serve with chocolate ganache and chocolate meringues
place chocolate into a microwave -proof bowl and heat in 25 second bursts until it is melted. pour in the cream and mix to a smooth, glossy sensation.
release springform pan, remove ring, but leave cake on the base of the pan and place it on a serving platter.
pour ganache onto the top of the cake, smooth it as close to the edge of the cake as you dare and then place the meringues around the perimeter of the cake
if this cake was wearing a garter belt, your guests would be tucking crisp bills inside it!