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Festive Flourless Chocolate Cake

Our intense EXCELLENCE 70% Dark Chocolate makes this nutty chocolate cake the perfect gluten free festive treat. Ideal as a delicious Christmas Day dessert or shared at pre-Christmas gatherings…


Chocolatier’s Tip

If you prefer a cake with a fudgier, mousse-like centre, use 6 eggs. If serving to children, simply omit the brandy from the brandy cream or serve with seasonal berries or mixed berry coulis instead.

Medium
8 - 10 people

Ingredients

  • For the cake:
  • 250 g Lindt EXCELLENCE 70% Dark Chocolate, finely chopped
  • 210 g butter, diced
  • 150 g caster sugar
  • 50 g soft brown sugar
  • 5-6 large eggs (see Tip)
  • 100 g ground almonds or hazelnuts
  • For the brandy cream:
  • 250 ml double cream
  • 2 tsp soft brown sugar
  • 1 tbsp brandy (see Tip)

Method

Step 1.

Preheat your oven to 160C/140 Fan. Grease and base line a 20cm / 8-inch springform cake tin with baking paper. Set aside.

Step 2.

Put the chopped chocolate and diced butter in a heat-proof bowl set over a pan of barely simmering water (make sure the bottom of the bowl doesn’t come into contact with the water). Stir until melted and smooth. Remove from the heat and leave to cool to room temperature (you could melt the chocolate and butter in the microwave on a low setting in 30 second bursts, if wished. Watch closely and stir between each one to ensure it doesn’t overheat).

Step 3.

Meanwhile, using an electric whisk, whisk together the sugars and eggs until pale and frothy.

Step 4.

Add the cooled chocolate mix to the eggs and whisk to combine.

Step 5.

Carefully fold in the ground nuts.

Step 6.

Pour the mixture into your prepared tin and bake in the preheated oven for about 40 minutes or until firm to touch and a toothpick inserted into the centre comes out mostly clean (bear in mind that it will continue to cook a little in the tin).

Step 7.

Place a clean kitchen towel over the top of the cake and leave to cool in the tin set on a wire rack (this will prevent the crust becoming too crunchy).

Step 8.

Meanwhile, make the brandy cream: in a large bowl, beat the cream with the sugar and brandy until you have soft peaks. Cover and chill in the fridge for up to 24 hours before serving.

Step 9.

Remove the cake from the tin. Serve slices with a spoonful of brandy cream (the cake is best served at room temperature or slightly warmed through). Store in a sealed container and enjoy within 4 days.

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