A Nice Flourless Chocolate Cake Recipe

It seems illogical, but I dislike intensely strawberries dipped into chocolate and yet I love a super-fudgy chocolate cake offered with strawberries and cream. Even better if the strawberries have been macerated in balsamic syrup as described above. And my preferred chocolate cake in this combination is the wonderful classic Reine de Saba or Queen of Sheba, popularly known as the flourless chocolate cake, here is my a good one.

Ingredients:

• 125g bittersweet chocolate, chopped
• 1 tbsp brandy
• 1 tbsp black coffee
• 100g unsalted butter, softened
• 1/2 cup castor sugar
• 3/4 cup ground almonds
• 3 eggs, separated
• icing sugar

Method:

• Preheat oven to 160C. Butter an 18cm round cake tin and line it with baking paper.
• Combine chocolate, brandy and coffee in a bowl over water or in a double boiler. Stir when melted and add butter and sugar. Mix well.
• Add ground almonds and stir very well. Remove from heat.
• Lightly beat egg yolks and stir into bowl.
• Beat egg whites until firm. Lighten chocolate mixture with a spoonful of egg white, then fold in rest of whites and spoon into prepared tin. Bake for 40-45 minutes.
• The cake will still test a little gooey in the centre. It will have developed a crust and be very fragile. Cool completely in the tin, then carefully invert onto a serving plate. Dust with icing sugar.