Name: Flourless Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 Persons
Ingredients: 150 g Butter; 200 g Dark Chocolate; 10 ml Vanilla; 6 Large Eggs, separated; 200 g Sugar (1 cup); 130 g Almond Flour (1 cup); 60 g Desiccated Coconut (½ cup); 30 g Cocoa Powder (¼ cup); 5 ml Salt; Garnish; Flaked or Whole Almonds; Maraschino Cherries; Icing Sugar to dust

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This is Johan’s favorite cake. For his birthday celebration during the lockdown, this was his only request.

Flourless Chocolate Cake

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LG Coetzee

Cakes

Prep Time

15 minutes

Cook Time

35 minutes

Servings: 8 Persons

Ingredients

150 g Butter
200 g Dark Chocolate
10 ml Vanilla
6 Large Eggs, separated
200 g Sugar (1 cup)
130 g Almond Flour (1 cup)
60 g Desiccated Coconut (½ cup)
30 g Cocoa Powder (¼ cup)
5 ml Salt

Garnish

Flaked or Whole Almonds
Maraschino Cherries
Icing Sugar to dust

Instructions

Preheat oven to 180 degrees C. Line the base of a 9” (23cm) round springform with parchment and spray bottom and sides with non stick spray.
Melt butter, chocolate and vanilla.
Beat the egg yolks into mixture until well combined
In a separate bowl, sieve the almond flour, cocoa, 150g of the sugar(¾ cup) and salt together. Add the coconut and stir with a wooden spoon until thoroughly mixed.
Add to the liquid mixture to the flour mixture and mix until well combined.
Beat egg whites until soft peaks. Add rest of sugar (50g – ¼ cup) and beat another minute.
Take a ⅓ of the egg white and mix it into the batter. Carefully fold the rest of the egg whites into mixture.
Pour and level the batter in the prepared springform and bake 35 – 40 minutes.
Cool the cake inside the tin for 10 minutes on a wire rack.
Invert it onto the rack, remove the baking paper and invert it again onto the serving plate.
When completely cooled, dust with icing sugar and garnish with almonds and Maraschino cherries