ITALIAN FLOURLESS CHOCOLATE CAKE: easy indulgence

Gorgeously rich, intense chocolate treat...

Italian Flourless Chocolate Cake a la Angela Hartnett
'Lovely' 'Yummy'

In Lockdown, it's easy to lose track of time.

It wasn't until Easter was almost upon us that many households suddenly realised a new chocolate treat was required.

67's was one of them but did manage to produce this exquisite Italian torta from a recipe by Angela Hartnett* last week.  It's flourless, relying on ground almonds and fairly easy to put together. 

The result is lovely and chocolatey - a cross between cake and brownie - with a deep chocolate hit. 

The better the chocolate, the better the taste but for the frugal, Bournville will be fine.  

The cake is so rich, portions can be small.  

Cost: £2'ish
Makes:6 normal portions; 8 small 

Ingredients: 
   100gm/3.5ozoz, dark chocolate in pieces (pref 70% cocoa fat)
   
   100gm/3.5oz soft unsalted butter
   100gm/3.5oz white sugar

    2 eggs, separated
    1/2 tsp vanilla (opt)
   
   100 gm/3.5oz ground almonds
  
Garnish:
    cocoa powder


Method:

1. Preheat oven to 160c/320F/gas 3
2. Generously butter bottom and sides of a 7inch/18cm circular pan or equiv square;  line bottom with greaseproof paper
3. Melt chocolate over but not touching simmering water; set aside to cool slightly
4. Using electric beaters, cream butter & sugar until pale & fluffy - it will take a few mins
5. Add yolks, beat till combined; stir in vanilla
6. In a separate bowl with clean beaters, whisk egg whites till stiff peaks form
7. Fold chocolate into the butter mix until combined (use a spatula, making figure of 8 motion while carefully scraping the sides & bottom of the bowl)
8. Add 1/3 of egg whites; fold into base; add the rest of the whites and gently fold into the whole
9. Gently stir in almonds; blending thoroughly without losing the airiness of the mixture
10. Pour into prepared pan, bake 25-35mins or until a skewer inserted in the middle comes out clean
11. Cool in the pan on a wire rack
12. Dust with cocoa (opt)
13. Serve with creme fraiche or plain Greek yoghurt

Comments:

'Lovely'.  86 year-old retired Priest

'Yummy'! semi-retired office adminstrator 

*Daily Telegraph

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.