The flourless chocolate and almond cake is a decadent and rich dessert that gained popularity for its indulgent taste and gluten-free nature. The combination of ground almonds and dark chocolate creates a moist and fudgy texture, making it a delightful treat for chocolate lovers and those with gluten sensitivities.

While the exact origins of this cake are unclear, flourless chocolate cakes have roots in French and European cuisines, where ground nuts, particularly almonds, were often used as a substitute for flour in desserts. The cake’s rise in popularity can be attributed to the growing awareness and demand for gluten-free desserts in recent years.

INGREDIENTS

• 265g Waitrose Belgian dark chocolate
• 6 eggs, 5 separated + 1 whole
• 210g caster sugar
• 150g ground almonds

Topping:

• 3 tbsp apricot jam
• 120ml double cream
• 120g Waitrose Belgian dark chocolate

INSTRUCTIONS

1. Pre-heat your oven to 180°C, gas mark 4.
2. Grease and base line a 21cm round loose-bottom cake tin.
3. Melt the dark chocolate in a bowl over a pan of simmering water and then allow it to cool a little.
4. Whisk the egg whites in a large bowl until stiff peaks form.
5. In another bowl, using an electric whisk, beat the egg, egg yolks, and caster sugar together until thick and pale. The mixture should leave a trail on the surface when the beaters are lifted.
6. Whisk the ground almonds, melted chocolate, and 1 tbsp of egg white into the egg yolk mixture. Using a metal spoon, carefully fold the remaining egg whites into the chocolate mixture. Pour the mixture into the prepared tin.
7. Bake for 45-50 minutes, until the crust that forms on top of the cake is firm, and the sides shrink away from the tin.
8. Leave the cake to cool in the tin for at least 10 minutes. Then turn it out, upside down onto a clean tea towel on a wire rack.
9. Remove the parchment from the cake and leave it to cool completely. Turn the cake the right way up on the rack and remove the tea towel.
10. Gently heat the apricot jam and brush it evenly over the top and sides of the cake.

Topping:

1. Melt the double cream and dark chocolate in a bowl over a pan of simmering water. Stir occasionally until smooth and glossy. Allow it to cool so the topping begins to thicken, but don’t let it set.
2. Pour the chocolate and cream mixture onto the center of the cake and allow it to flow over the top and the sides of the cake.
3. Use a palette knife to spread around the sides and completely coat the cake with the chocolate topping.
4. Leave the cake to set before serving.

The flourless chocolate and almond cake is now ready to be served, boasting a luscious chocolate flavor and a moist, melt-in-your-mouth texture. Enjoy this delightful dessert with friends and family on any special occasion or whenever you crave something indulgent and gluten-free.