Flourless Chocolate Cake

12
Servings
30m
Prep Time
55m
Cook Time
1h 25m
Ready In


"From our Sunday newspaper The Sunday Tmes. NOTE full recipe title is Flourless Chocolate Baileys Meringue Cake."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (175.8 g)
  • Calories 571.8
  • Total Fat - 37.2 g
  • Saturated Fat - 19.2 g
  • Cholesterol - 345.6 mg
  • Sodium - 246.2 mg
  • Total Carbohydrate - 47.8 g
  • Dietary Fiber - 4 g
  • Sugars - 39.2 g
  • Protein - 13.9 g
  • Calcium - 98.4 mg
  • Iron - 4.9 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 170C/150C fan forced.

Step 2

Grease base and side of a 22cm springform pan and line with baking paper.

Step 3

Place chocolate and butter in a heatproof bowl set over a saucepan of just simmering water (make sure the bowl doesn’t touch the water) and cook, stirring, until melted and smooth and then stir in the sugar. Remove from heat and set aside for 5 minutes to cool slightly.

Step 4

Whisk the eggs, one at a time, into the chocolate mixture until well combined and mixture comes together and then stir in almond meal, cocoa and Baileys until combined and pour into prepared pan. Bake for 35 minutes or until just firm in the centre and set aside in the pan to cool completely.

Step 5

To make the meringue topping, preheat the oven to 200C/180C fan forced.

Step 6

Place the egg white and sugar in a heatproof bowl set over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and cook, whisking often, for 4 minutes or until frothy and sugar has dissolved.

Step 7

Remove from heat and cool for 1 minute.

Step 8

Use electric beaters to whisk egg white mixture for 5 minutes or until thick and glossy and whisk in chocolate on low until just combined.

Step 9

Spoon on top of cake and use the back of a spoon to make peaks and bake for 10-12 minutes or until meringue is firm and crisp and set aside to cool completely.

Step 10

To make the sauce, place the chocolate, cream and Baileys in a heatproof bowl set over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and cook, stirring with a metal spoon, until melted and smooth.

Step 11

Remove from heat andset aside for 30 minutes to cool and thicken slightly.

Step 12

Dust cake with extra cocoa and drizzle over the chocolate sauce to serve.

Tips & Variations


No special items needed.

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