Dessert

Flourless chocolate cake with frangelico

Flourless chocolate cake with frangelicoReal Living
8
15M
1H 5M
1H 20M

Ingredients

Method

1.Preheat oven to 180°C (160°C fan).
2.Place savoiardi in food processor and whiz to form crumbs. Grease tin and line base with paper. Coat base and sides of pan with 1 tbsp biscuits crumbs.
3.Make cake mix in bowl, beat butter and sugar until light and creamy. Add eggs one at a time, beating between each addition.
4.Stir in remaining biscuit crumbs, ground almonds, melted chocolate, mascarpone and Frangelico. Mix until combined.
5.Bake Pour mixture into prepared tin. Bake for 55 to 65 mins until cake is firm around edges and crust forms on top. Skewer or toothpick inserted into centre should come out clean when cake is cooked. Be careful not to overcook cake as centre should remain a little moist.
6.To serve; Using sieve, lightly dust cake with cocoa powder. Slice into wedges. Top with a generous dollop of cream (or ice-cream) and a scattering of raspberries. Best enjoyed warm.

Equipment Food processor; 22cm springform cake tin; baking paper; mixing bowl; electric beaters; wooden spoon; metal skewer or toothpick; fine sieve Melt chocolate: Break chocolate into small uniform chunks and place in a heatproof bowl(or double boiler pan if you have one). Find a bowl that fits snuggly your saucepan so no water can come into contact with the chocolate. Half- fill the saucepan with water and bring to a simmer. Place bowl on top of pan, making sure it doesn’t touch the water. On low heat, stir chocolate a metal spoon or rubber spatula – it can become lumpy or grainy if overheated. Keep stirring chocolate until completely melted. You can also melt chocolate in the microwave. Frangelico; If you don’t have any in the cupboard and don’t want to buy a full bottle. You could buy a 50ml miniature (about $6),which is plenty for this recipe.

Note

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