Flourless Chocolate Heart Cake
May 07, 2019
"From our weekday newspaper The West Australian and their Mother's Day special. Times are estimated."
- Serving Size: 1 (320.7 g)
- Calories 883.8
- Total Fat - 58.9 g
- Saturated Fat - 26 g
- Cholesterol - 649.9 mg
- Sodium - 240.5 mg
- Total Carbohydrate - 63.8 g
- Dietary Fiber - 6.1 g
- Sugars - 50.4 g
- Protein - 26.8 g
- Calcium - 189.3 mg
- Iron - 6.2 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.1 mg
Grease a 20cm x 22cm heart-shaped springform pan and line base and side with baking paper, extending paper 2cm above pan edge.
Place chocolate and butter in a large, heatproof bowl and sit bowl over a saucepan of simmering water and stir until melted and smooth and remove from heat and let cool completely.
Beat yolks and sugar in a small bowl of an electric mixer until pale and creamy and then add to chocolate mixture with almond meal and fold gently to combine.
Beat egg whites in same, clean bowl of electric mixer until soft peaks form and in two batches, fold into chocolate mixture until just combined and pour into prepared pan.
Cook in a moderately slow oven (160C) for about 45 minutes, or until a skewer inserted into the centre comes out clean and then remove from oven and cool completely in pan.
To serve, remove side of pan and transfer cake to a serving plate and decorate with strawberries and chocolates,
Spoon chocolate into a medium snap-lock bag and squeeze into one corner and then twist bag and snip tip of corner and drizzle over top.
TIP - Almond meal can be replaced with hazelnut meal, for a change, though cake will sink slightly on standing. It can be made up to four days ahead and stored in an airtight container and then decorate before serving.
Tips & Variations
No special items needed.