The Dogmother Posted March 26, 2016 Share Posted March 26, 2016 This is a very naughty easter treat - a flourless cake 250g unsalted butter 300g dark chocolate (70% min cocoa solids) 365g light brown muscovado sugar 135g ground hazelnuts 85g cocoa powder 6 large eggs Pinch of sea salt flakes Teaspoon of vanilla paste Serve with raspberries, dried rose petals, and drifted with icing sugar. I find that creme fraiche makes it less intensely rich. Pre-heat the oven to 180c, grease and line a 9" round baking tin - I use one with a loose base Melt the butter and chocolate in a bowl, whisk to combine, then add the sugar and sift in the ground hazelnuts and cocoa powder. Add the eggs, vanilla paste and salt, giving it a good stir to mix (I use the Kenwood for all of this). Pour the batter into the baking tin, and bake for around 30 minutes; it should be a bit wobbly in the middle as you're going for a texture midway between a brownie and chocolate truffle. Remove from the oven, and allow it to cool. I don't much like it hot, and prefer to serve it cool or cold, decorated with raspberries, dried rose petals and drifted with icing sugar. Creme Fraiche sets off the richness perfectly. Have fun! Quote Link to comment Share on other sites More sharing options...
mullethunter Posted March 26, 2016 Share Posted March 26, 2016 DM that's mean Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted March 28, 2016 Author Share Posted March 28, 2016 I know, and it's far too rich to eat loads Quote Link to comment Share on other sites More sharing options...
