Flour less Chocolate Cake With Cherry Ripple Flour less Chocolate Cake With Cherry Ripple

Flour less Chocolate Cake With Cherry Ripple

Flourless Chocolate Cake with Cherry Ripple 

Ingredients

• 250g butter, chopped
• 400g dark chocolate, chopped
• 1/4 cup cocoa powder
• 5 eggs, separated
• 1 cup sugar
• 1 cup almond meal
• 100g cherry ripe bar, crumbled 
• extra cocoa powder and melted chocolate to serve

Method

1. Preheat the oven to 180C, and line and grease a 8cm x 22cm spring form cake tin.
    
2. Melt the butter and the chocolate  either in the microwave or in a bowl over a saucepan of simmering water, stirring to ensure it is well combined and melted thoroughly.
    
3. Add cocoa powder and whisk until smooth. Set aside to cool.
    
4. Meanwhile, out the yolks and 1/2 cup of the sugar in a bowl and beat until thick. Stir in the cooled chocolate mixture, then stir in the almond meal.
    
5. Beat the egg whites in a separate large, dry bowl until soft peaks form. Gradually add the remaining sugar, 1 tablespoon at a time until well incorporated. Add a large spoonful of the egg white mixture into the chocolate mixture and fold to combine. Carefully fold in the remaining mixture until combined.
    
6. Pour the mixture into the prepared tin. Place the tin on an oven tray and bake for 20 minutes. Then loosely cover the cake with aluminium foil and bake for a further 35-40 minutes until a skewer, when inserted into the center of the cake, comes out with moist crumbs attached. Set aside to cool before removing from the pan. Liberally dust with the extra cocoa powder and cut into 8-10 pieces. Decorate each piece with crumbled cherry ripe bar and a drizzling of melted chocolate.