A LITTLE BIT NAUGHTY & A WHOLE LOT OF NICE

The nominations are in, the tests have been done & the results are out.  We’re sharing our pick for the most delicious Christmas fare – as voted by us!

Flourless Chocolate Cake

This recipe has been borrowed (repeatedly!) from Jill Dupleix published in The Age “Let them eat chocolate cake” 28 June 1994, who in turn borrowed it from Elizabeth David’s “French Provincial Cooking” listed as Gateau au chocolat et aux amandes, 1960.

Ingredients 

200g good couverture chocolate

100g butter

100g ground almonds

100g sugar

1 Tbsp Drambuie

1 shot espresso coffee (go and buy a short black if you don’t have a machine)

3 eggs, separated

Method

1. Melt chocolate, butter, sugar, Drambui, coffee over double boiler (metal bowl over saucepan containing boiling water). Stir when melted.

2. Take mixture of heat and add whisked egg yolks, mix by hand 3. Add ground almonds & mix by hand 4. beat egg whites until stiff and peaky, then fold into chocolate mixture 5. pour mixture into 22cm spring form tin lined with baking paper 6. Bake @ 160 oC for 45 minutes 7. Cool before turning out as cake is fragile.

8. Dust with icing sugar

NOTES: Do not store cake in the fridge – eat it. The next day is good too.