Flourless Chocolate Cake with Chilli Almonds

Cook Time 1.5 hours

Ingredients

350g of dark chocolate, broken up

240g unsalted butter

6 whole eggs

310g caster sugar

110g almond meal

Pinch salt

Chilli Almonds

140g almonds

1 cup brown sugar

2 tbs chilli flakes

Pinch of salt

Crème fraiche, to serve

Chocolate, chilli and almonds are an unlikely combination but they come together to form one of the most delicious and moist cakes you'll ever try!

Method

Preheat the oven to 150°C and butter and line 23-25 cm cake tin with baking paper.

Melt the chocolate and butter in a double boiler, add salt then put to the side.

Using an electric mixer whisk the eggs. Once it starts to become frothy, slowly add the sugar, 50g at a time and keep mixing until the egg and sugar mix thickens to the ribbon stage. Let the chocolate and butter mixture cool to 40°C and fold in with the egg mix. Now fold in the almond meal.

Pour the cake mixture into the tin and place in a bain-marie. Cook for 1 hour. Once cooked, remove from the bain-marie, switch off the oven and let the cake cool in the oven with the door slightly ajar.

Chilli Almonds

Place your sugar in a pan over a high heat and shake the pan to maintain an even heat so the sugar will not burn, once you see 40% of the sugar turned to liquid, add the almonds.

Keep swirling the pan so the sugar coats the almonds. Once the almonds are starting to go brown add the chilli. Make sure the chilli is evenly dispersed and take off the heat.

When the cake is cool, place in the fridge for two hours before serving. Sprinkle the chilli almonds on top of the cake and serve with a dollop of crème fraiche.