Easy flourless chocolate cake

If you’re in a situation where you really want to bake to pass the time but the lack of ingredients in the supermarket is making this difficult — it’s time to look for those recipes that don’t require the types of essentials that are being stockpiled by some shoppers.

This flourless chocolate cake is ideal for this as it includes just a few easy ingredients without requiring flour (which is one of the ingredients that is quickly becoming difficult to get your hands on). Serve it up on its own or with some delicious chocolate icing and you’re good to go!

Ingredients

• 1 teaspoon instant coffee powder
• 1/4 cup boiling water
• 200g butter, chopped
• 180g dark chocolate, chopped
• 2 tablespoons cocoa powder, sifted
• 4 eggs, separated
• 1 cup caster sugar
• 2 cups almond meal (ground almonds)
• Cocoa powder, for dusting
• Double cream, to serve
• Strawberries, to serve

Method

1. Preheat oven to 180C/160C fan-forced. Grease 6cm-deep, 22cm round (base) spring-form cake pan. Line base and side with baking paper. Place coffee powder and boiling water in a heatproof jug. Stir to dissolve. Place butter, chocolate, cocoa powder and coffee mixture in a medium saucepan over low heat. Cook, stirring constantly, for 2 to 3 minutes or until melted and combined. Remove from heat. Transfer to a bowl to cool slightly.
2. Use electric mixer to beat egg yolks and sugar for 5 minutes or until thick. Set aside. Using an electric mixer, beat egg whites until soft peaks form.
3. Add chocolate mixture and almond meal to egg yolk mixture. Stir to combine. Using a large metal spoon, gently fold half the egg whites into chocolate mixture. Repeat with remaining egg whites. Pour into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out with moist crumbs clinging. Cool cake completely in pan. Dust with cocoa. Serve with cream and strawberries.