Flourless Chocolate Cakes with Coffee Cream & Raspberries

I feel like I’ve posted a lot of chocolate cake recipes on here already, but in my mind there’s always room for another one, especially these Flourless Chocolate Cakes with Coffee Cream and Raspberries.

Flourless Chocolate Cake with Coffee Cream and Raspberries

Another chocolate cake, and another long stint since my last post, what can I say life just keeps getting in the way! Easter came and went since my last post, and these fudgy little chocolate cakes were on the Easter menu. I think they make a much better Easter present than yet another chocolate egg. They’re decadent, fudgy and rich, everything you want from a flourless chocolate cake. You can top them with whatever you like, but my fav is some coffee swirled whipped cream and fresh raspberries to cut through the richness of the cake. Just perfect.

Flourless Chocolate Cake with Coffee Cream and Raspberries

Flourless Chocolate Cakes with Coffee Cream & Raspberries
Cake recipe from Donna Hay’s Modern Classics – Makes 18

Ingredients:
– 180g unsalted butter, softened
– 220g dark cooking chocolate, chopped
– 1 1/4 cups caster sugar
– 3/4 cup almond meal
– 1 cup good quality cocoa powder, sifted
– 5 eggs
– 600ml thickened cream
– 1 tbsp icing sugar
– 1 tsp vanilla extract
– 2-3 tbsp Bushells coffee & chicory essence*
– Raspberries

Method:

Preheat oven to 140 degrees celcius. Grease two patty tins and set aside.

Place the butter, chocolate, and sugar in a saucepan over a low-med heat. Stir until the chocolate and butter has melted. Place the almond meal and cocoa in a bowl and whisk to combine. Pour in the melted chocolate mixture and whisk until combined. Add the eggs one at a time, whisking well after each addition. Transfer the mixture into a large jug, and then pour into the patty tins. Bake in a preheated oven for 30mins, then leave to cool completely in the tins.

Once the cakes are cooled, carefully remove from the tins. Whip the cream and icing sugar until soft peaks form. Add the vanilla and then whisk until stiff peaks. Carefully fold through the coffee essence until it has a swirled appearance.

To serve, top each of the cakes with a generous dollop of coffee cream, and top with a few fresh raspberries.

*Bushells Coffee & Chicory Essence can be found in all major supermarkets.

Flourless Chocolate Cake with Coffee Cream and Raspberries

Flourless Chocolate Cake with Coffee Cream and Raspberries

Flourless Chocolate Cake with Coffee Cream and Raspberries

Flourless Chocolate Cake with Coffee Cream and Raspberries

Flourless Chocolate Cake with Coffee Cream and Raspberries

Enjoy! x

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