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Flourless Chocolate Brownie Cake

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Flourless Chocolate Brownie Cake

Looking to satisfy those chocolate cravings? Then this Flourless Chocolate Brownie Cake has just the right amount of decadence. Made using Valrhona Pacifc Guanaja 70% and Caraibe 66% the result is a dark, velvety cake that’s dense and nutty with all the right notes.
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Course Dessert

Ingredients
  

  • 125 g French unsalted butter
  • 70 g Valrhona Guanaja 70%
  • 70 g Valrhona Caraibe 66%
  • 400 g almond meal
  • pinch Tasman Sea Salt
  • 2 tbsp VALRHONA cocoa powder plus extra to garnish
  • 4 Kangaroo Island Eggs yolks & whites separated
  • 1 cup caster sugar

Instructions
 

  • Preheat oven to 180C & line a 20cm round tin with baking paper.
  • Break chocolate into pieces and place in a heat proof bowl with butter. Melt chocolate & butter over a Bain Marie (pot of gently simmering water) until just liquid.
  • Remove bowl from the heat and allow mixture to cool to room temperature. Gently whisk in eggs yolks, mixture should thicken and take on a glossy appearance, set aside.
  • In a large mixing bowl combine almond meal, cocoa powder & a pinch of sea salt. Stir briefly to combine ingredients and set aside.
  • In a separate large mixing bowl, whisk eggs whites until they thicken and gradually add the caster sugar. Continue whisking until soft ribbons form in the meringue.
  • Combine chocolate mixture & meringue into the mixing bowl with the dry ingredients. Gently fold the batter using sweeping movements, until all the mixture is combined.
  • Spoon batter into the lined baking tin and bake for 45mins, until a glossy crust appears on the top and the cake is cooked through with a slight jiggle in the centre.
  • Allow cake to rest in the oven 15mins, before removing from the heat and continue to rest at room temperature until cool.
  • Gently sift 1 tbsp of cocoa powder over the top, before serving. Store remainder of cake in the fridge if you prefer a fudgey texture, you'll be delighted!

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