Recipe for Flourless Chocolate Cake, adapted from King Arthur Flour.(Makes a 1" 8" cake. Alternatively, increase the recipe by 2 to get a better height)
Ingredients:
170g 55% chocolate buttons
113g Unsalted butter
100g Caster sugar
1/4 tsp Salt
1 tbsp Instant coffee powder
1 tbsp Rum
3 large eggs
43g Dutch-process cocoa powder
Chocolate Ganache Glaze:
170g Semisweet chocolate buttons
113g Heavy cream
Some toasted almond slices
Method:
1. Preheat the oven to 160°C. Line an 8" round cake pan.
2. To make the cake: Put the chocolate and butter in a heat-proof bowl and simmer it over boiling water.
3. Heat and stir till butter and chocolate has melted. Remove from the heat immediately and let it cool down slightly.
4. Stir in the sugar, salt, coffee powder and rum.
5. Ensure that the mixture is not very hot before adding the eggs. Add one by one and mix until smooth. Add the cocoa powder, and mix just to combine.
6. Spoon the batter into the prepared pan.
7. Bake the cake for 25 mins or until a skewer inserted into the centre comes out with very slight crumbs.
8. Remove it from the oven, and cool it in the pan for 10mins.
9. Loosen the edges of the pan and turn it out into a wire rack to allow the cake to cool completely before glazing.
10. To make the glaze: Heat cream in a heat proof bowl over simmering water. On a separate bowl, place the chocolates.
11. Remove the cream from the heat when it's hot, and pour into the bowl of chocolates. Let it rest for 1 min.
12. Stir until the chocolate melts and the mixture is completely smooth.
13. Spoon the glaze over the cake, spreading it to drip over the sides a bit.
14. Decorate the cake with the toasted almond slices. Refrigerate.
15. Before serving, bring it to room temperature.
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