Flourless chocolate layer cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Flourless chocolate layer cake By You Magazine - July 14, 2019 You can leave this flourless chocolate layer cake plain or scatter over decorations. We used finely sliced Turkish delight. Chris Alack MAKES 1 x 20CM CAKE FOR THE FROSTING 150g dark chocolate (about 50 per cent cocoa) 300ml soured cream FOR THE CAKE unsalted butter for the tin 4 medium eggs, separated 150g golden caster sugar 3 tbsp cocoa powder 1 tsp baking powder 1 tsp ground nutmeg 225g ground almonds 1. First make the frosting. Break up and gently melt the chocolate in a large bowl set over a pan containing a little simmering water. Whisk in the soured cream, continuing to whisk over the heat until the mixture turns from slightly grainy to a smooth cream. Cover and chill. 2. Preheat the oven to 200C/180Cfan/gas 6. Butter 2 x 20cm loose-bottom cake tins at least 5cm deep and line the bases with baking paper. 3. Whisk the egg whites until stiff in a large bowl, using an electric whisk. In another large bowl, whisk together the egg yolks and sugar until pale and creamy. Fold the egg whites into the yolk mixture in three goes, then sift over and fold in the cocoa, baking powder and nutmeg. Add the ground almonds in two goes. 4. Divide the mixture between the tins and smooth the surface. Bake for 20-30 minutes or until the cake is shrinking from the sides and firm when pressed. Invert the tins on to a wire rack to cool before removing the cakes and peeling off the base paper. 4. Layer the sponges with about half the frosting and swirl the rest over the top. Chill for a couple of hours to allow the cream to firm up. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved