Flourless chocolate chilli cake
- 175g unsalted butter, softened, plus extra for greasing
- 100g ground almonds
- 150g caster sugar
- 200g dark chocolate (70% cocoa), chopped
- 2 tsp of hot chilli flakes
- 5 eggs, separated
- ½ tsp salt
- cocoa for dusting
- cream and raspberries to serve
- Preheat your oven to 180ºc.
- Grease a 9″ cake tin and line with baking parchment. If you don’t have a 9″ tin, use an 8″ but don’t add all the mixture – it will rise in the oven and you will end up with a muffin top.
- Melt the chocolate. You can either do this in a bowl set over simmering water, or you can do it carefully in the microwave in 20 second bursts, stirring between each burst. Add two teaspoons of chilli flakes to the chocolate and leave to cool and infuse.
- Using a stand mixer or an electric hand whisk, beat the butter and 100g of the sugar in a bowl for 5 minutes, until pale and fluffy. Beat in the egg yolks one at a time, then the melted chocolate and salt.
- Fold through the ground hazelnuts.
- Reduce the oven temp to 160ºc.
- In a separate bowl, whisk the egg whites to stiff peaks. Whisk in the remaining 50g sugar until stiff and glossy.
- Stir 1/3 the egg white into the chocolate mixture to loosen, then carefully fold in the remaining egg white, a third at a time, trying to retain as much air as possible. Carefully tip into the tin, gently smooth the top and bake for 45-55 minutes until just set.
- Cool in the tin for 20 minutes, then carefully remove and cool completely on a wire rack. Slice and serve with cream and raspberries!
ashleyfryer waitrose SO gonna try this.
devikambing waitrose thanks! I was so happy with how it turned out – delish!!
ashleyfryer Yay! Pictures soon Xx